Authentic Undhiyu Recipe: A Culinary Journey to the flavours of Gujarat

Indulge in the rich and vibrant taste of Undhiyu with our step-by-step recipe guide. This traditional Gujarati dish is a celebration of winter vegetables, aromatic spices, and regional culinary expertise. Learn how to create a mouthwatering pot of Undhiyu that captures the essence of Gujarat’s culinary heritage. Perfect for family gatherings or special occasions, this recipe guarantees a delicious and authentic experience that will transport your taste buds straight to the heart of India.

Course	Cuisine	Servings	Preparation Time	Cooking Time	Calories
Main Course	Gujarati	4-6	30 minutes	30 minutes	300-350

Ingredients:

For the Undhiyu Curry:

• 2 cups surti papdi (Indian beans) or flat beans, cleaned and chopped
• 1 cup small brinjals (eggplants), slit into four
• 1 cup purple yam (kand), peeled and cubed
• 1 cup sweet potatoes (shakarkand), peeled and cubed
• 1 cup baby potatoes, peeled
• 1 cup raw bananas (kaccha kela), peeled and cubed
• 1 cup green peas
• 1/2 cup fresh tuvar dana (pigeon peas)
• 1/2 cup fresh toor dana (split pigeon peas)
• 1/2 cup fresh matki dana (moth beans)
• 1/2 cup fresh valor dana (hyacinth beans)
• 1/2 cup fresh lilva dana (tender pigeon peas)
• 1/4 cup fresh ginger, grated
• 1/4 cup garlic cloves, crushed
• 1/4 cup green chilies, slit
• 1/4 cup fresh coriander leaves, chopped
• 1/4 cup fresh coconut, grated
• 1/4 cup sesame seeds
• 2 tablespoons jaggery or sugar
• 1 tablespoon lemon juice
• 4 tablespoons oil
• Salt to taste
• A pinch of baking soda (optional)

For the Undhiyu Masala:

• 2 tablespoons coriander powder
• 1 tablespoon cumin powder
• 1/2 teaspoon turmeric powder
• 2 tablespoons red chili powder
• 2 teaspoons garam masala
• 2 tablespoons sesame seeds
• 2 tablespoons grated coconut
• 1/4 cup fresh coriander leaves

Method:

1. Preparing the Vegetables:

1. Peel and chop the sweet potatoes, purple yam, raw bananas, and baby potatoes. Keep them in water to avoid discoloration.
2. Make a slit in the brinjals, but keep them intact.
3. Remove the tough strings from the surti papdi.
4. Mix a pinch of baking soda in water and soak the surti papdi for a few minutes. Drain and rinse.

2. Preparing the Undhiyu Masala:

1. In a blender, combine coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, sesame seeds, grated coconut, and fresh coriander leaves. Grind to a smooth paste using a little water.

3. Assembling the Undhiyu:

1. Stuff each brinjal with the prepared masala mixture.
2. Heat oil in a large, heavy-bottomed pan or kadai. Add ginger, garlic, and green chilies. Sauté for a few minutes.
3. Add the stuffed brinjals, sweet potatoes, purple yam, raw bananas, baby potatoes, and green peas.
4. Mix well and cook for 5-7 minutes.
5. Add surti papdi, fresh tuvar dana, fresh toor dana, fresh matki dana, fresh valor dana, and fresh lilva dana. Mix again.
6. Sprinkle jaggery or sugar over the vegetables. Add lemon juice.
7. Pour a little water, cover the pan, and cook over low heat for about 20-25 minutes or until the vegetables are tender and cooked through.
8. While cooking, stir gently to avoid breaking the vegetables.
9. Once the Undhiyu is ready, sprinkle grated coconut and sesame seeds on top.
10. Garnish with fresh coriander leaves.

4. Serving:

1. Serve hot with puris, rotis, or steamed rice.

Enjoy this authentic and flavorful Gujarati delicacy that celebrates the vibrant colors and flavors of winter vegetables. Undhiyu is a perfect dish to savor with family and friends during festive occasions and gatherings.

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