Undhiyu is a delicacy from Gujarat in India. All the ingredients going in this recipe are mostly available during the winter months of November to February. It is community food. Often made when whole family has gathered for a feast. More the hands, less the work. It is tedious cleaning the vegetables.
People end up making it in bulk and storing for later. Bringing the dish together takes less than 10 mins. Cooking it will take about 45 mins. So plan ahead.Sourcing the vegetables might also be difficult as they are not the usual vegetables every vendor would store.
Why go through the trouble then !!??? Because it’s simply delectable.. you would have never eaten it before…. Go ahead and make your batch and drop by to let me know how it went for you… I plan to store extra in the freezer so my family can enjoy it for the rest of the year !!
You will have to scale down the recipe as per your need.
700 gms / 7 cups Washed and hand pulled into two from the middle Surti Papdi ( this is found only in winters. )
10 Medium sized potatoes peels and slit diagonally so it opens into four parts. But not all the way through. We will be filling the gaps in the potato.
5 Brinjals ( light purple / blushed purple variety) slit in the centre but not all the way through, just like potatoes ,we will be filling them with masala. Ask for seedless variety when shopping.
250 gms Sweet potato peeled and cut into big chunks ( available in winters only)
750 gms Purple Yam ( Kandh) peeled and cut into big chunks ( available in winters only)
400 gms / 2 cups Fresh Green Toor Danas / Green Piegon eye seeds ( available in winters only)
6 Bananas ( I use almost ripe variety because that’s how we like it at home but one can use plantains as well)
For Green Masala
100 gms / 1 cup Washed and Chopped Green Garlic/ Garlic Chives ( winter herb and very important for the right flavour)
150 gms / two cups finely chopped fresh Coriander leaves
20 Garlic Cloves minced
5 TSP Green Chillies n Ginger Paste
1.5 cup Fresh grated coconut
3 Tbsp Sugar
Salt to taste
2 TSP white sesame seeds
2 TSP Garam masala
2 TSP turmeric powder
3 Tbsp Dhania Jeera Powder
2 Tbsp Oil ( Peanut oil works best)
1.5 TSP Baking Soda powder
1 TSP Ajwain/ Caraway seeds
1/2 cup oil for tempering ( peanut oil works best)
1 TSP Asafoetida/ Hing
For Methi / Fenugreek Muthiyas
2 cups washed and finely chopped Fresh Methi leaves
1.5 cups Whole Wheat Flour
1/2 cup Chick pea Flour / Besan
1 TSP Red Chilli Powder
2 TSP Dhania Jeera Powder / Cumin & Coriander Powder
2 TSP sugar
1 TSP Haldi /Tumeric
3/4 TSP Asafoetida / Hing
Salt to taste
2 TSP oil
1. Mix everything in the green masala list.
2. Stuff some green masala in potatoes, brinjal and bananas and keep aside.
3.In a thick bottom pan , heat oil for tempering on the lowest flame.
4. Add caraway seeds and hing. Saute for few seconds and add a glass of water (300 mls)
5. Spread a layer of surti papdi vegetable and spread a layer of masala. Add baking soda. This keeps the vegetables green.
6. Spread yams and sweet potatoes and a layer of masala.
7. Spread potatoes and a layer of masala.
8. Continue until you have exhausted all your vegetables except brinjal and bananas. They will be on the top. All the ingredients that will disintegrate easily should be on the top most layer.
9. Time to make muthiyas. Mix all the ingredients in the muthiya list and with some water knead a stuff but pliable dough. Don’t add to much water in one go as Methi will leave it’s water. Fry the muthiyas until they are of light brown colour and straight away add them to the pan of vegetables. No need to drain.
10. Add a glass of water (300 mls) to the pan and cook on lowest flame until the potatoes and yam has cooked throughout. This should take 30 to 45 mins .
11. Serve hot with puris or phulkas .