undhiyu recipe
A traditional Gujarati one-pot dish made with seasonal vegetables, fenugreek dumplings, and aromatic spices.
Ingredients
For the Vegetables:
- 2 cups mixed vegetables (baby potatoes, purple yam, surti papdi, green beans, raw bananas, eggplant)
- 1/2 cup green peas
For the Muthiya:
- 1 cup fenugreek leaves (methi), finely chopped
- 1/2 cup gram flour (besan)
- 2 tbsp wheat flour
- 1 tbsp ginger-green chili paste
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- Salt, to taste
- 1 tbsp oil (for kneading)
For the Masala:
- 1 cup grated coconut1
- 1/2 cup fresh coriander, chopped
- 2 tbsp sesame seeds
- 1 tbsp ginger-green chili paste
- 1 tsp turmeric powder
- 2 tsp coriander-cumin powder
- 1 tsp garam masala
- Salt, to taste
- 2 tbsp oil
Other:
- 1/4 cup oil for cooking
- Water, as needed
Instructions
Prepare the Muthiya:
- Combine all the muthiya ingredients in a bowl. Knead into a soft dough and shape into small dumplings.
- Heat oil in a pan and shallow-fry the dumplings until golden brown. Set aside.
Prepare the Vegetables:
- Wash, peel, and cut the vegetables into bite-sized pieces. Keep aside.
Prepare the Masala:
- In a mixing bowl, combine grated coconut, coriander, sesame seeds, ginger-green chili paste, turmeric powder, coriander-cumin powder, garam masala, and salt. Mix well and stuff some of this masala into the eggplants and potatoes.
Cook the Undhiyu:
- Heat oil in a large, heavy-bottomed pan. Layer the vegetables in the pan, starting with the tougher ones like yams and potatoes.
- Add the remaining masala and a splash of water. Cover and cook on low heat for 30-40 minutes, stirring occasionally.
- Once the vegetables are tender, add the muthiya and cook for another 10 minutes.
Serve:
- Garnish with fresh coriander and serve hot with puris or rotis.
Notes
- Use fresh and seasonal vegetables for the best flavor.
- Adjust the spice levels according to your preference.