Undhiyu Recipe

Undhiyu Recipe

Undhiyu is a beloved Gujarati dish that showcases the region's culinary heritage. This flavorful vegetable stew is a heartwarming and comforting meal, especially during the winter months.The name "Undhiyu" comes from the Gujarati words "undhi" (inverted) and "yu" (to cook), referring to the traditional method of cooking the dish in a clay pot buried in hot ashes.  
Undhiyu is a delightful blend of various seasonal vegetables, each contributing its unique texture and taste.The dish is typically prepared with a combination of root vegetables, legumes, and leafy greens. The vegetables are cooked in a fragrant masala that includes spices like turmeric, cumin, and coriander.The resulting dish is a harmonious symphony of flavors, with a hint of sweetness and a touch of spice.

Ingredients

• 1 cup surti papdi (hyacinth beans)  
• 1 cup tuvar (pigeon peas)
• 1 cup chopped brinjal (eggplant)
• 1 cup chopped potatoes
• 1 cup chopped green peas
• 1 cup chopped raw banana
• 1 cup methi muthia (fenugreek dumplings)  
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• Salt to taste

Directions

1. Heat the oil in a large pot over medium heat.
2. Add the cumin seeds and let them crackle.
3. Add the turmeric powder, red chili powder, and coriander powder.
4. Stir for a few seconds.
5. Add the surti papdi, tuvar, brinjal, potatoes, green peas, raw banana, and methi muthia.
6. Stir well to coat the vegetables with the masala.
7. Add salt to taste and mix again.
8. Cover the pot and cook for 20-25 minutes, or until the vegetables are tender.
9. Stir occasionally to prevent sticking.
10. Serve hot with puri or roti.