Undhiyu is a very popular Gujarati vegetarian recipe. Undhiyu and Jalebi are very popular on festival called (Uttarayan) Kite flying Day. People make it especially in the winter season using a variety of vegetables like vaalor-paapadi, small brinjals, banana, yam, sweet potato and, optionally, muthias. It’s a popular dish that finds its origins in Surat, a city in South Gujarat. It is cooked using a number of herbs and spices including freshly grated coconut, ginger and garlic. To make traditional Undhiyu it should be cooked on low heat for a long time is what imparts the most flavour. Originally, all ingredients were placed in an earthen pot which was sealed and then buried upside down in the ground and fired from above. "Undhu" means upside down in the Gujarati language and hence the name of the dish is Undhiyu. However, these days it is simply cooked on a stove-top, mainly using a pressure cooker.
- 1 cup surti papdi, stringed, whole
- 1 cup raw banana chunks unpeeled
- 1 cup purpule yam chunks (kand) peeled and fried
- 1 cup sweet potato chunks fried
- 1/2 cup potato fried
- 2 cups eggplant cut into cube
- 1 tbsp Green chillies paste
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- coriander leaves finely chopped
- 1/2 tbsp. Sesame seeds
- 1 tbsp. Crushed peanut
- 1/4 cup Cashews and raisins
- 1 tbsp. Cumin and coriander powder (Garam masalsa can be added instead)
- 4 tbsp. oil
- 1/4 tsp. asafoetida
- 1/2 tsp. turmeric powder
- 1 tsp. ajwain
- Salt to taste
- Sugar according to taste
- 100 gms Methi leaves finely chopped
- 1/2 cup gram flour (besan)
- 1 tbsp each Juwar and corn flour
- 1 tsp. red chilli powder
- 1 tbsp. fresh ground coconut
- salt to taste
- 1 tbsp. oil
- Water for dough
- Mix all the ingredients for Muthiya and make stiff dough. Form into small oval, dumplings.
- Heat about 1/4 th cup oil, and saute the muthias for about 2 minutes.
- Remove from oil and keep aside.
- Heat 4 tbsp oil into the pressure cooker, add ajwain and asafoetida. Then add Chilli, Garlic and Ginger pastes.
- Add eggplant and surti papdi. Add turmeric powder and other powdered spices as well.
- Now add crushed peanut, sesame seeds, cashews and raisins. Add yam and potatoes at this time if you don't want to fry them. Also add salt according to your taste.
- Close the pressure cooker and listen about 4-5 whistles. When done open the cooker and add all other fried chunky vegetables and stir well. Cover and cook for 4-5 minutes.
- Add coriander, lemon (optional), and sprinkle some water if required. Add sugar according to taste and mix well.
- Cover with a lid and let it cook for another 2-3 mins, until all veggies are cooked and the spices are blended well.