Recipe: Step by Step Undhiyu Recipe
A well known seasonal mixed vegetable dish, Undhiyu is a
staple preparation during winter months across Gujarati homes. Prepared
in a single pot/casserole, undhiyu recipe calls for skilled hands &
lots of patience. Undhiyu is primarily made in Surati or Kathiawadi
styles or in an earthen pot (matlo in Gujarati) to lend rustic flavors.
There are couple of versions of Undhiyu. Parsis make Umberiyu by filling lightly marinated meat, brinjals & beans in an earthen pot & baking it under charcoal embers. Farmers across South Gujarat make Umbadiyu - a darker & smokier version with wild beans, purple yam, brinjals, potatoes & other seasonal vegetables marinated in green garlic & green chilies paste. (wanna know more? click here)
Ma makes a quicker version of Undhiyu & it's so irresistible we end up making batches of it for friends & family. Undhiyu recently was the star dish at a Potluck hosted at our place.
Here is a step by step recipe to making Undhiyu:
Ingredients:
1 1/2 cup Surti papdi (beans) stringed & cut into halves
100 gms Tuverdana (pigeon peas)
150 gms Purple yam (kand) cubed
10-12 nos baby potatoes
6-8 nos small brinjals
100 gms Methi muthiya (fried dumplings)
1/2 tsp ajwain seeds
1/4 tsp asafoetida (hing)
1/2 tsp garam masala
1/2 tsp chili powder
pinch of soda bicarb
salt as per taste
4 tsp oil
For Masala paste:
50 gms green garlic
4-5 green chilies
small piece of ginger
For stuffing:
1 cup scraped coconut
2 tsp ginger green chili paste
1 tsp lemon juice
2 tsp sugar
2 tsp coriander powder
1/2 cup chopped coriander
1 tsp green garlic paste
salt as per taste
Time taken: 60 minutes Serves: 4 people
Method:
Make a criss-cross cut across baby potatoes & brinjals & stuff them with the prepared coconut-coriander stuffing.
Cut purple yam in cubes & marinate in the leftover stuffing.
Wash surti papdi, tuver daana & keep aside.
Heat 3-4 tsp oil in a kadhai, add ajwain & when it crackles add a pinch of hing & green garlic- chili paste. Fry for couple of minutes.
Add 1 1/2 cup water & a pinch of soda bicarb to the kadhai. When the water starts boiling, add surti papdi, tuver daana & cook for 3-4 minutes on medium flame.
Add turmeric powder, red chili powder, coriander powder, garam masala & salt. You can add a pinch of jaggery (optional). Mix well.
Add stuffed baby potatoes, brinjal, marinated purple yam & methi muthias. Mix well, add 1/2 cup water & cover with a lid.
Cook the vegetables on a low flame & check after 10 minutes. If you find the vegetables dry, add little water.
Check if the vegetables & methi muthias have cooked properly.
Remove from flame, garnish with freshly chopped coriander & serve hot with pooris.
There are couple of versions of Undhiyu. Parsis make Umberiyu by filling lightly marinated meat, brinjals & beans in an earthen pot & baking it under charcoal embers. Farmers across South Gujarat make Umbadiyu - a darker & smokier version with wild beans, purple yam, brinjals, potatoes & other seasonal vegetables marinated in green garlic & green chilies paste. (wanna know more? click here)
Ma makes a quicker version of Undhiyu & it's so irresistible we end up making batches of it for friends & family. Undhiyu recently was the star dish at a Potluck hosted at our place.
Here is a step by step recipe to making Undhiyu:
Ingredients:
1 1/2 cup Surti papdi (beans) stringed & cut into halves
100 gms Tuverdana (pigeon peas)
150 gms Purple yam (kand) cubed
10-12 nos baby potatoes
6-8 nos small brinjals
100 gms Methi muthiya (fried dumplings)
1/2 tsp ajwain seeds
1/4 tsp asafoetida (hing)
1/2 tsp garam masala
1/2 tsp chili powder
pinch of soda bicarb
salt as per taste
4 tsp oil
For Masala paste:
50 gms green garlic
4-5 green chilies
small piece of ginger
For stuffing:
1 cup scraped coconut
2 tsp ginger green chili paste
1 tsp lemon juice
2 tsp sugar
2 tsp coriander powder
1/2 cup chopped coriander
1 tsp green garlic paste
salt as per taste
Time taken: 60 minutes Serves: 4 people
Method:
Make a criss-cross cut across baby potatoes & brinjals & stuff them with the prepared coconut-coriander stuffing.
Cut purple yam in cubes & marinate in the leftover stuffing.
Wash surti papdi, tuver daana & keep aside.
Heat 3-4 tsp oil in a kadhai, add ajwain & when it crackles add a pinch of hing & green garlic- chili paste. Fry for couple of minutes.
Add 1 1/2 cup water & a pinch of soda bicarb to the kadhai. When the water starts boiling, add surti papdi, tuver daana & cook for 3-4 minutes on medium flame.
Add turmeric powder, red chili powder, coriander powder, garam masala & salt. You can add a pinch of jaggery (optional). Mix well.
Add stuffed baby potatoes, brinjal, marinated purple yam & methi muthias. Mix well, add 1/2 cup water & cover with a lid.
Cook the vegetables on a low flame & check after 10 minutes. If you find the vegetables dry, add little water.
Check if the vegetables & methi muthias have cooked properly.
Remove from flame, garnish with freshly chopped coriander & serve hot with pooris.
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