Undhiyu is a traditional Gujarati vegetable dish featuring a mix of winter veggies and spices. Slow-cooked for rich flavors, it includes ingredients like surti papdi, purple yam, and eggplant. Served with puris, it’s a popular dish during festivals like Uttarayan.
Here’s a detailed recipe for Gujarati Undhiyu:
Ingredients:
For the Undhiyu Mix:
- 1 cup fresh pigeon peas (tuvar dana), shelled
- 1 cup fresh pigeon peas (tuvar dana), whole
- 1 cup small brinjals (eggplants), slit into quarters
- 1 cup baby potatoes, peeled
- 1 cup sweet potatoes, peeled and cubed
- 1 cup surti papdi (tender green beans), cut into 1-inch pieces
- 1 cup small raw bananas (optional), peeled and sliced
- 1 cup yam (optional), peeled and cubed
- 1 cup fresh fenugreek leaves (methi), chopped
- 1 cup grated coconut
- 1 tablespoon sesame seeds
- 1 tablespoon crushed peanuts
- 1 tablespoon sugar
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder (adjust to taste)
- 2 teaspoons coriander-cumin powder
- 2 tablespoons freshly chopped coriander leaves
- 2 tablespoons oil
- Salt to taste
For Tempering (Tadka):
- 3 tablespoons oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon asafoetida (hing)
- Few curry leaves
Instructions:
- Preparation:
- Prepare the vegetables by washing and chopping them as mentioned in the ingredients list.
- Prepare the Undhiyu Mix:
- In a large mixing bowl, combine the pigeon peas (both shelled and whole), brinjals, potatoes, sweet potatoes, surti papdi, bananas (if using), yam (if using), fenugreek leaves, grated coconut, sesame seeds, crushed peanuts, sugar, ginger paste, garlic paste, turmeric powder, red chili powder, coriander-cumin powder, chopped coriander leaves, and salt. Mix everything well.
- Assemble and Cook:
- Take a heavy-bottomed pan or a pressure cooker. Spread 2 tablespoons of oil on the bottom.
- Layer the mixed vegetables in the pan or cooker.
- Drizzle the remaining 2 tablespoons of oil on top.
- Cover the pan/cooker with a lid and cook on low-medium heat for around 25-30 minutes. If using a pressure cooker, cook for 2-3 whistles.
- Tempering:
- In a small pan, heat oil for tempering. Add mustard seeds and let them splutter.
- Add asafoetida and curry leaves. Sauté for a few seconds.
- Pour this tempering over the cooked Undhiyu and mix gently.
- Serve:
- Gujarati Undhiyu is ready to be served. Garnish with some fresh coriander leaves and serve hot with puris or rotis.
Undhiyu is a flavorful dish that brings together the essence of various winter vegetables. Adjust the spices according to your taste and enjoy this Gujarati delicacy.
