Updated: Dec 16, 2020
Undhiyu is a traditional Gujarati recipe made in the winter season around Dec-Jan. It is mix of different vegetables cooked with variety of spices. Lots of ingredients go into this veggie. A bit of more effort in the making but the taste is worth all the effort.
7-8 baby potatoes
3-4 Small brinjals
1-2 cubbed raw bananas
100gms surti papadi (kind of beans )
100gms yam ( Suran )
100gms purple yam ( konphal )
1-2 raw tomatoes (optional )
50gms fresh pigeon peas ( turiche dane )
A small bunch of fenugreek ( methi )leaves
7-8 methi muthiyas ( deep fried methi leaves along with besan & spices )
2 tsp Goda Masala
1 tbsp powdered coriander cumin seeds
1/2 inch jaggery
1 tbsp lime juice
A Pinch of soda bicarb
Salt to taste
6-7 green chillies
bunch of coriander leaves
1/2 cup grated coconut
7-8 fresh garlic cloves along with the greens
1/2 tsp turmeric
Grind this paste & keep aside.
5-6 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp carom seeds ( ajwain )
1/2 tsp hing
10-12 curry leaves
Pressure cook both the variety of yams & raw bananas till they are 50% cooked.
Criss-cross the brinjals & potatoes from base taking care it does not break apart. Fill it with the green paste. Keep half of the green paste aside.
Coat the surti papdi with a little oil. Blanch it in water with a pinch of soda bicarb to retain the green colour.
Soak the methi muthiyas in water for 15 minutes.
Heat oil is a pan.Temper it with mustard seeds,cumin seeds,ajwain,curry leaves & hing. Now add the greens of garlic & chopped methi leaves. Stir for 30 seconds.
Then add the remaining green masala to it.Cook for a minute. Add goda masala & coriander cumin powder & stir for a while. Then mix the potatoes,brinjals, par boiled yams & surti papdi & pigeon beans.
Mix well & cover & cook for 10 minutes. Keep a watch occassionally & add some water in between to adjust the right consistency of the gravy.Then add salt & jaggery.
Check if all the veggies are cooked.Water quantity can adjusted accordingly.Mix the methi muthiyas & cook for 5 minutes.Turn off the heat .Squeeze in some lime juice & garnish with chopped coriander leaves.
Undhiyu is ready to serve.Can be eaten with chapatis,phulkas or parathas !! Usually udhiyus which are available in the markets have a coat of oil covering them. Here I havent used oil very generously which makes it more healthier.