Winter’s Delight: Authentic Gujarati Undhiyu Recipe

A traditional Gujarati mixed vegetable dish, primarily prepared during winter. It’s slow-cooked with a blend of spices and fenugreek dumplings.

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Ingredients:

For Vegetables:

• 1 cup Surti papdi (flat beans) – stringed and halved
• 1 cup purple yam – diced
• 1 cup sweet potatoes – diced
• 6-8 small brinjals (eggplants) – slit but kept whole
• 1 cup raw bananas – diced
• 1 cup baby potatoes – peeled and halved

For Methi Muthia (Fenugreek Dumplings):

• 1 cup fenugreek leaves (methi) – finely chopped
• 1 cup besan (gram flour)
• 2 tbsp wheat flour
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp carom seeds (ajwain)
• 1 tbsp sugar
• Salt to taste
• Water as needed
• Oil for deep frying

For Masala Paste:

• 1/2 cup fresh coconut – grated
• 1/2 cup coriander leaves – chopped
• 2 tbsp ginger-green chili paste
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 2 tsp sugar
• Salt to taste
• 2 tbsp oil

Tempering:

• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• A pinch of asafoetida (hing)

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Instructions:

1. Prepare Methi Muthia:

   • Mix all the ingredients for methi muthia in a bowl.
   • Knead into a stiff dough. Shape into small dumplings.
   • Heat oil in a pan and deep fry the dumplings until golden. Set aside.

2. Prepare Masala Paste:

   • Mix all the ingredients for the masala paste in a bowl.
   • Stuff the brinjals and baby potatoes with this paste. Keep any leftover paste aside.

3. Cook the Undhiyu:

   • Heat 3 tbsp oil in a large, heavy-bottomed pot.
   • Add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
   • Add the remaining vegetables (flat beans, yams, sweet potatoes, bananas) and stir gently.
   • Add the stuffed brinjals and potatoes carefully. Pour any remaining masala paste on top.
   • Sprinkle a little water, cover the pot, and cook on low heat for 30–40 minutes, stirring occasionally.

4. Add Methi Muthia:

   • Once the vegetables are tender, gently mix in the fried methi muthia.
   • Let it simmer for another 10 minutes to absorb the flavors.

5. Serve:

   • Serve hot with puris or steamed rice.