Gujarati Undhiyu

“From Gujarat’s Heart to Your Plate: Indulge in the Rich and Festive Delight of Undhiyu!”

Gujarati Undhiyu Recipe

Introduction

Undhiyu is a traditional Gujarati mixed vegetable dish that’s synonymous with winter festivities and special occasions. This hearty dish derives its name from the Gujarati word "undhu," meaning upside down, as it was traditionally cooked in an earthen pot placed upside down in a hearth. Undhiyu is a medley of seasonal vegetables, fenugreek dumplings, and a blend of aromatic spices, slow-cooked to perfection. Served with puris or rotis, Undhiyu is a quintessential part of Gujarati cuisine, offering a wonderful tapestry of flavors and textures with every bite.

Ingredients:

For the Vegetables:

- 200 grams purple yam (ratalu), peeled and cubed

- 200 grams small brinjals (eggplants), slit

- 200 grams raw bananas, peeled and cubed

- 200 grams potatoes, peeled and cubed

- 100 grams surti papdi (flat beans), stringed and halved

- 100 grams fresh green peas

- 100 grams methi muthia (fenugreek dumplings) either store-bought or homemade

- 4-5 green chilies, slit

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- Salt to taste

- 1/4 cup oil

For the Masala:

- 1 cup fresh grated coconut

- 1 cup chopped fresh coriander leaves

- 1/2 cup chopped peanuts

- 4-5 cloves of garlic

- 1-inch piece of ginger

- 2-3 green chilies

- 1 tablespoon sesame seeds

- 1 tablespoon coriander powder

- 1 teaspoon cumin powder

- 1 teaspoon garam masala

- 1 tablespoon lemon juice

- Salt to taste

Instructions:

1. Prepare the Masala:

- Grind grated coconut, chopped coriander leaves, peanuts, garlic, ginger, green chilies, and sesame seeds into a coarse paste.

- Mix in coriander powder, cumin powder, garam masala, lemon juice, and salt. Set the masala aside.

2. Prepare the Vegetables:

- Apply turmeric powder, red chili powder, and salt to the cubed purple yam, raw banana, and potatoes. Set them aside.

- Stuff the slit brinjals with the prepared masala. Set aside.

3. Cooking:

- In a large, heavy-bottomed pan, heat oil.

- Add the stuffed brinjals and cook until slightly tender.

- Add cubed potatoes, purple yam, raw bananas, surti papdi, green peas, and slit green chilies.

- Mix gently to coat the vegetables with oil. Cook for a few minutes.

- Add the remaining masala to the pan and mix well.

- Add a cup of water to the vegetables. Cover the pan and let it cook on low heat for about 20-25 minutes or until the vegetables are tender.

- Add the methi muthia towards the end of the cooking process. Mix carefully.

- Simmer for another 5-10 minutes, allowing the flavors to meld together.

4. Serving:

- Once cooked, remove from heat.

- Garnish with freshly chopped coriander leaves.

- Serve Gujarati Undhiyu hot with puris, rotis, or steamed rice.

Tips:

- Use fresh, seasonal vegetables for the best flavor and texture.

- Adjust the spice levels according to your taste preference.

- Slow cook the dish to allow the flavors to develop beautifully.

Enjoy the hearty and aromatic flavors of Gujarati Undhiyu and bring a taste of tradition to your festive table! 😊

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