Undhiyu: A Delicious Medley of Winter Vegetables from Gujarat

Undhiyu | Undhiyo is a famous winter dish from the state of Gujarat. It is a great favourite of mine and I cannot believe I have still not written up the Undhiyu recipe for this blog.

Incorporating a great many fresh vegetables and beans that are marinated and cooked in a paste made from fresh coriander, tender garlic, and ginger, Undhiyo is delicious, aromatic and filling.

As soon as winter sets in, the vegetable sellers in Gujarati dominated areas of Mumbai will stockup on the various vegetables that are needed for this wonderful dish. You can even buy fresh Undhiyu at many a grocery shop.

I love to make my own Undhiyu. I make two versions and here is one of them.

It is difficult to make Undhiyu in small quantities because of the number of vegetables that go into its making. Even if you add just 100 gms of each, you will land up with almost a kilo of Undhiyo. Never you fear, Undhiyu disappears rather rapidly as well. 🙂

Do you like mixed vegetables? Try these recipes for Avial from Tamil Nadu, Pindi Miriyam from Andhra Pradesh, and Shukto from Bengal.

How to Make Undhiyo | Undhiyu

Serves: 4 to 6

Time: 90 Minutes

Vegetables Needed

1. Suran or Elephant Yam – 100 gms
2. Kand or Purple Yam – 100 gms
3. Kacha Kela or Raw Banana – 1
4. Baby Brinjals – 4
5. Baby Potatoes – 6
6. Surti Papdi or Valor – 100 gms
7. Val Papdi – 100 gms
8. Fresh Tuvar Dana or  Fresh Pigeon Pea – 1/2 Cup

For the Masala

1. Fresh Coriander – 1 Packed Cup
2. Fresh Garlic with Green Shoots – 8 to 10
3. Ginger – 1″ piece
4. Green Chillies – 3 or 4

Other Ingredients

1. Methi Muthiya – 6 to 8
2. Wheat Flour – 1 tsp
3. Carom Seeds – 1 tsp
4. Turmeric – 1/4 tsp
5. Sugar – 1/2 tsp
6. Oil – 3 tbsp
7. Lemon Juice – 1 tsp
8. Hing or Asafoetida – A Large Pinch
9. Salt to Taste
10. Fresh Coriander to Garnish
11. Grated Coconut to Garnish

Method to Make the Masala

1. Using a little water, grind together the turmeric, ginger, green chillies, fresh garlic, and coriander to a smooth paste.

Method to Prepare the Vegetables

1. Add the masala to a vessel large enough to hold all the vegetables.
2. Mix about 1 tbsp of oil with the masala.
3. Peel the baby potatoes and quarter them.
4. Drop the baby potato pieces into the masala.
5. Quarter the baby brinjals and drop them into the masala.
6. Toss the pieces till they are coated in the masala. Leave them in the masala.
7. Peel the elephant yam, purple yam, and banana and cut them into 1″ cubes.
8. As you cut the pieces, drop them into the masala.
9. Toss the pieces till they are coated in the masala. Leave them in the masala.
10. Let the vegetables marinate in the green masala for about 30 minutes.
11. Whilethevegetablesaremarinating:
    1. Destring the surti papdi and val papdi.
    2. Cut them into 1″ pieces.

Method to Make the Undhiyu

1. In a kadhai or wok, heat 2 tbsp oil till it is medium hot.
2. Add the marinated vegetables.
3. Stir-fry for about 5 minutes.
4. Add carom seeds, hing, tuvar, and papdi pieces.
5. Mix well.
6. Add salt.
7. Lower the heat to low to medium.
8. Cover and cook till the yam in cooked.
9. Add the Methi Muthia and flour.
10. Mix well.
11. Let the Undhiyu cook for a couple of minutes more so that the raw taste of the flour disappears.
12. Turn off the heat.
13. Add the sugar and mix well.
14. Add the lemon juice and mix well.
15. Garnish with grated coconut and finely chopped coriander.
16. Serve warm with Puris.

Tips

• In the traditional undhiyu, the potato and baby brinjals are left whole. You make a deep ‘+’ shaped cut in each of them and stuff the masala into it. I cut them into quarters as it is easier to eat, especially for my 80-year old father.
• I normally use store-bought Muthia as we do not deep fry too many things at home and I don’t know what to do with all the left over oil.
• I find that Undhiyu tastes much better if it is left to rest for a day. 🙂