Gujarati Undhiyu

Undhiyu very famous and  it is the hallmark of Gujarati cuisine. It is a one pot vegetable casserole dish and healthy too. It is generally made during winters in Gujarat. Because some of the veggies added in it are only available in the winter season. Undhiyu is a combination of root veggies like purple yam, regular yam, sweet potatoes, baby potatoes and green veggies like  small brinjals, raw or ripe bananas, fenugreek leaves, indian flat beans, fresh pigeon peas (tuvar lilva), you can also add fresh green peas or fresh chickpeas. It needs lot of time and patience. Basically the veggies are cooked or fried in batches. So lets start with its recipe.

Method:-

Step 1:-

Cook root veggies

Take all the root veggies ( purple yam, regular yam, sweet potatoes, baby potatoes) peel them and cut it into medium size pieces. (quantity is not fix it  depends on your personal choices)

Step 2:-

Cook green beans 

Take all green beans you have (indian flat beans 1 cup , fresh pigeon peas 1/2 cup and fresh green peas 1/2 cup). After stringing and halving them, cook them in a pressure cooker with 3 whistle. Then with the help of strainer remove the excess water from veggies and keep it aside.

Step 3:-

Making Methi Muthiya

Take 1 cup of finely chopped fenugreek leaves or methi leaves in a mixing bowl. Add 1/4 cup of wheat flour and 1/4 cup of gram flour (besan). Then for seasoning add 2 pinch of hing, 1/2 tsp turmeric powder, 1/2 tsp red chilly powder, 1 tsp coriander and cummin powder, 2 pinch of soda, 1 tsp of lime juice and salt to taste. Finally add 1 tbs of oil and knead a dove with help of water. 

Make small balls of the prepared dove. Either you can deep fry the muthiya or you can steam them.

Step 4:-

Preparing coriander leaves mixture

Take a mixer jar add 4 tbs of desiccated coconut powder, 1 tbs ground nut, 1 tbs sesame seeds, 2 inch fresh ginger, 2 green chilies and grind it properly. Take it out in a mixing bowl, add 3tbs of gram flour (besan), 1 cup of coriander leaves. Now its time to do seasoning for entire undhiyu so add red chilly powder, turmeric powder, hing, salt, sugar and lime juice. Mix well and keep it aside.

Step 5:-

Mixing all the elements for final undhiyu

Take a large kadhai and put it on the stove. Add 4 tbp of oil,  1tsp of mustard seeds, 1/2 tsp of hing and cook the cutted brinjal. Then make a layer cooked roots veggies (step 1). Third make a layer of cooked green veggies (step 2). Then make a layer methi muthiya (step 3) and also add here raw or riped banana. Lastly make a layer of coriander leaves mixture and cover the kadai with lid. Leave it on a slow flame of 5 - mins and then lastly give it a gentle mix without breaking veggies and muthiya. Finally enjoy hot and spicy undhiyu with poori or roti.