Category: Dinner, Festive Recipes, Healthy Cooking, Lunch, Traditional
Cuisine: North Indian
Cooking Method: Grinding, Pressure Cooking, Roasting, Sauteing
Yields: 6 Servings Difficulty: Difficult Prep Time: 20 Mins Cook Time: 30 Mins Total Time: 50 Mins
I always love to experiment with different cuisine. When we call anything as North- Indian cuisine, it covers up many states. Though we may feel that paneer, aloo, butter makes up this North – Indian cuisine, there are also very subtle flavored dishes that imparts comfort flavors. One such is the Gujarati cuisine. Gujarati cuisine is very mild in taste and flavors. Some of the very popular dishes in Gujarati cuisine are khandvi, Gujarati dal, kadhi, Undhiyu.
Undhiyu is a very famous preparation in Gujarati cuisine. It is a blend of fresh vegetables, cooked alongside a rich yet subtle coconut masala. The vegetables that are commonly used in this are sweet potatoes, potatoes, raw banana, yam, baby brinjal, broad beans, lilva beans, Tuvar beans with freshly made methi muthiya which I will post sooner. Collecting all these vegetables at the same time was difficult for me. So I decided to buy a packet of undhiyu vegetables and cook them with the fresh masala. I also added fresh brinjal and sweet potato to it. This is usually served alongside Puri and shrikhand at marriage and other festivals in Gujarat. The blend of these winter vegetables with fresh masala was definitely a hit. My next try would be to get the fresh vegetables and make Undhiyu. Do try this and enjoy it.
Ingredients
Adjust Servings
Instructions
- Thaw the frozen vegetables before cooking. Cut open the package and remove the methi muthiyas separately.
- Peel the sweet potatoes and cut them into cubes. Slit open the brinjal half to form a + shaped at the top.
- Make a coarse paste from ginger, garlic, green chili, and coriander leaves. Fill in this paste inside the brinjal. Add this paste to the rest of the vegetables.
- Add turmeric powder, jeera, ajwain, salt, sugar, coriander powder, and red chili powder. Make a powder of coconut and sesame seeds. Add this coconut powder to the vegetables and set them aside.
- After 15 mins, heat a Kadai and drizzle oil to it. Add a generous pinch of asafoetida powder and roast until a fine aroma comes off. Add the marinated vegetables and toss them for a while.
- Cover the Kadai with a steel plate and pour a cup of water on the plate. Cook in medium sim until the water in the plate evaporates.
- Open the lid and check them if it is done. Add the reserved methi muthiyas and toss them for a while.
- Switch off the stove and transfer to a serving bowl. Serve Undhiyu with puri. We had them with phulkas and it tasted yummy.
Notes
The same dish can be prepared with fresh winter vegetables. The vegetables are cut into large cubes.
2. You can use a pressure cooker to make Undhiyu. If using a pressure cooker, allow two whistles to cook them.
3. While grinding coconut and sesame seeds, you can also add a tsp of groundnut for additional flavor.