A hotchpotch of vegetables, the Gujarati undhiyu is quite delicious. This vegetarian dish is best eaten with steamed rice or rotis and is quite healthy as well. The name of this dish was derived from the word 'undhu', which when translated, means 'upside down', especially since the dish is traditionally cooked underground using earthen pots or what is natively known as 'maltu'.
Preparation time: 1 hour
Cooking time: 30 minutes
Serves: 4
Ingredients:
- 100 gms Indian beans (surti papdi), which will be ground into a fine paste
- 100 gms tomatoes, chopped
- 100 gms drumsticks, chopped
- 100 gms green banana, sliced
- 100 gms tindly, sliced
- 100 gms yam, cubed
- 100 gms potatoes, cubed
- 100 gms baby brinjals
- ½ cup rasa (fresh coconut, coriander leaves, garlic, ginger, green chillies, sesame seeds, coriander seeds)
- 100 gms sweet potato, cubed
- 100 gms methi muthia
- 50 gms fenugreek leaves, chopped
- Salt to taste
- 2 tbsp carom seeds
- 2 tsp sugar
- 1 tbsp coriander powder
- 1 tbsp chilli powder
- ½ tbsp turmeric powder
- 1 tbsp peanut, ground into powder
- 1 tbsp coconut powder
- 1 cup water
Method:
Step 1: Mix all the vegetable in rasa and sitr fry it for 10 minutes. Once done, mix it well with your hand and keep it aside.
Step 2: In a thick-bottom pan, pour in a little bit of oil and add the carom seeds. Once it starts to splutter, add the tomatoes.
Step 3: Once it starts to splutter, add in the tomatoes.
Step 4: Next, add salt, sugar, coriander powder, chilli powder, ground Indian beans, peanut powder and grated coconut. Add water to the mix.
Step 5: Once the gravy starts to come to a boil, add the cooked vegetables and stir it for the next 10 minutes.
Step 6: Add the methi muthia and the chopped fenugreek leaves. Stir is once again and remove it off the flame.
Step 7: Serve and enjoy with steamed rice or rotis (unleavened flatbreads).
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