Undhiyu is a traditional Gujarati dish made with different vegetables especially during winter season. The dish is made with different root vegetables, beans and cooked in simmer with fenugreek dumplings (methi muthia). Ever since I tasted Undhiyu for the very first time when my Gujarati friend made it for a potluck, I’ve been wanting to make it. Unable to wait for the recipe from my friend I tried this recipe from bhavnaskitchen, it’s not exactly the same but somewhat close.
The recipe is time-consuming and needs a little bit of work but its well worth it. The key to making this recipe is to be well prepared. If we can compartmentalize the process into different sections then I wouldn’t say this recipe is difficult. A word of caution, since this recipe has a mix of different vegetables be aware of the quantity. Adding just one or two vegetables from each kind can quickly turn to a pot full of vegetables. The masala can be adjusted to taste but don’t forget to pour generous amount of love while making this dish. This dish is a true comfort food that can be shared with a large group of friends and family. Enjoy!!!
- Wild Beans -- 1/2 cup (shelled)
- Papdi Lilva and Surti Lilva -- 1/2 cup (frozen)
- Sweet Potato -- 1 (peeled and diced)
- Potato -- 1 (peeled and diced)
- Purple Yam -- 1 small (peeled and diced) --- I didn't use it as I couldn't find any
- Eggplant -- 1 medium (diced)
- Coriander Leaves -- 1/2 cup (chopped finely)
- Ginger Paste -- 1 Tbsp
- Garlic Paste -- 1 Tbsp
- Green Chilli Paste -- 1 Tbsp
- Spring Onions -- 1/2 cup (finely chopped only the green part)
- Salt -- to taste
- Sugar -- 3 tsp (optional)
- Asafoetida (Hing) -- 1/4 tsp
- Lemon -- 1 small lemon (squeezed)
- Shredded coconut -- 1/4 cup
- Cashews -- about handful (broken cashews)
- Raisins -- few (optional)
- Oil -- 3Tbsp + some for frying
- Sesame seeds -- 1 Tbsp (I didn't use)
- Peanut Powder -- 1/4 cup
- Coriander Cumin Powder -- 1 Tbsp
- Turmeric Powder -- 1/4 tsp
- Red Chilli Powder -- 1 Tsp
- Garam Masala Powder -- 1 tsp
- Carom Seeds -- 1 Tsp
- Jeera (cumin seeds) -- 2 tsp
- Methi Muthia --as needed
- Boil wild beans and the lilvas (pods) in a pressure cooker until soft. Fry or boil potatoes, sweet potatoes, yam, eggplant one after another. Put all the fried or boiled veggies and the wild beans in a big bowl, mix well. Set aside.
- For making the masala, take a large bowl, add sesame seeds, peanut powder, red chilli powder, coriander and cumin powder, cumin seeds(1 tsp), asafoetida (1/8 tsp), turmeric powder, cashews, coriander leaves, garam masala powder, salt, sugar, green chilli paste, ginger paste, garlic paste, shredded coconut, lemon juice, oil (about 1 Tbsp). Mix all the ingredients until well combined. Add 1/8 cup of raisins.
- Now heat remaining 2 Tbsp of oil in a big pot. Add carom seeds, jeera (remaining 1 tsp), asafoetida(remaining 1/8 tsp)and let the flavor infuse. Add all the veggies and mix well. Add the mixed masala to the pot and mix well. Add 1/4 cup water and mix well, add little more water if needed. Add 1/4 cup of coriander leaves. Pieces of ripe bananas can be added to the mix. Cook on low flame. I made some methi muthias and added to the mix. Serve with poori or roti. Enjoy!!!
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