by Undhiyu is a rich, mixed vegetable casserole from Gujarat, India, bursting with seasonal produce, aromatic spices, and a unique medley of textures. Traditionally cooked in an earthen pot (matka), this dish is a celebration of winter harvests, featuring root vegetables, beans, and stuffed dumplings (muthiya). Whether you’re hosting a festive gathering or craving a wholesome meal, this detailed Undhiyu recipe will guide you to recreate this Gujarati masterpiece at home. Let’s dig into this flavorful journey!
Prep Time
- 30 minutes
(Includes chopping vegetables and preparing muthiya)
Cook Time
- 45 minutes
(Cooking the vegetables and simmering the dish)
Total Time
- 1 hour 15 minutes
(A labor of love worth every minute!)
Detailed Nutrition Facts (For the Entire Recipe)
This recipe serves approximately 6 people. Nutritional values are approximate and based on the ingredients listed below:
- Calories: 1800 kcal
- Protein: 50g
- Fat: 90g
- Saturated Fat: 10g
- Unsaturated Fat: 80g
- Carbohydrates: 220g
- Dietary Fiber: 40g
- Sugars: 30g (naturally occurring from vegetables and jaggery)
- Sodium: 2400mg (varies based on salt content)
- Cholesterol: 0mg (completely cholesterol-free!)
- Vitamins and Minerals:
- Vitamin A: 60% of Daily Value (DV) (from sweet potatoes and greens)
- Vitamin C: 80% of DV (from green beans and chilies)
- Iron: 35% of DV
- Calcium: 25% of DV
Note: Values may vary based on portion size and specific ingredient brands.
Ingredients
For the Muthiya (Fenugreek Dumplings):
- 1 cup besan (gram flour)
- 1 cup fresh methi (fenugreek) leaves – finely chopped (or 2 tablespoons dried methi)
- 1/4 cup whole wheat flour
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste – or 1-2 finely chopped chilies
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon sugar
- 1 teaspoon salt – or to taste
- 1 tablespoon oil – for binding
- Water – as needed to form a dough
- Oil – for shallow frying
For the Undhiyu:
- 1 cup surti papdi (flat green beans) – stringed and halved (or regular green beans)
- 1 cup tuvar lilva (fresh pigeon peas) – shelled (or frozen)
- 1 medium sweet potato – peeled and cubed
- 1 medium purple yam (ratalu) – peeled and cubed (optional)
- 2 small potatoes – peeled and cubed
- 1 small brinjal (eggplant) – quartered with stem intact
- 1 cup green peas – fresh or frozen
- 1/2 cup fresh coconut – grated
- 2 tablespoons coriander leaves – finely chopped
- 1 tablespoon jaggery – grated (or sugar)
For the Masala Paste:
- 1/2 cup fresh coriander leaves – chopped
- 2 tablespoons green garlic – chopped (or 1 teaspoon garlic paste)
- 1 tablespoon ginger paste
- 2-3 green chilies – adjust to taste
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt – or to taste
- 2 tablespoons oil – for blending
For the Tempering:
- 4 tablespoons vegetable oil
- 1 teaspoon ajwain (carom seeds)
- 1/2 teaspoon hing (asafoetida)
- 1 teaspoon mustard seeds
Equipment Needed:
- Large heavy-bottomed pot or pressure cooker
- Mixing bowls
- Blender or mortar-pestle for masala
- Frying pan for muthiya
Step-by-Step Recipe
Step 1: Prepare the Muthiya
- In a bowl, mix 1 cup besan, 1 cup chopped methi leaves, 1/4 cup whole wheat flour, 1 teaspoon ginger paste, 1 teaspoon green chili paste, 1/2 teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon sugar, 1 teaspoon salt, and 1 tablespoon oil.
- Add water gradually to form a soft, pliable dough.
- Shape the dough into small cylindrical dumplings (about 1 inch long).
- Heat oil in a frying pan and shallow-fry the muthiya on medium heat until golden brown and crisp. Set aside.
Step 2: Make the Masala Paste
- In a blender, combine 1/2 cup coriander leaves, 2 tablespoons green garlic, 1 tablespoon ginger paste, 2-3 green chilies, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon salt, and 2 tablespoons oil.
- Blend into a coarse paste. Add a splash of water if needed. Set aside.
Step 3: Prepare the Vegetables
- Wash and prep all vegetables: string and halve surti papdi, shell tuvar lilva, cube sweet potato, purple yam, and potatoes, quarter the brinjal (slit slightly to stuff), and measure green peas.
- Stuff a small amount of masala paste into the slit brinjal pieces.
Step 4: Cook the Undhiyu
- Heat 4 tablespoons oil in a large heavy-bottomed pot over medium heat.
- Add 1 teaspoon ajwain, 1/2 teaspoon hing, and 1 teaspoon mustard seeds. Let them splutter.
- Layer the vegetables in this order: sweet potato, purple yam, and potatoes at the bottom; followed by surti papdi, tuvar lilva, and green peas; then stuffed brinjal on top.
- Spread the remaining masala paste evenly over the vegetables. Sprinkle 1 tablespoon jaggery on top.
- Add 1/2 cup water, cover the pot, and cook on low heat for 30-35 minutes, stirring occasionally to prevent sticking. (Alternatively, use a pressure cooker for 2 whistles on medium heat.)
- Check if the vegetables are tender. Add the fried muthiya and gently mix. Cook for another 5 minutes to blend flavors.
Step 5: Garnish and Serve
- Turn off the heat and garnish with 1/2 cup grated fresh coconut and 2 tablespoons chopped coriander leaves.
- Serve hot with puri, roti, or steamed rice, and a side of Gujarati kadhi for a complete meal!
Benefits of Undhiyu
Undhiyu is a nutritional powerhouse packed with goodness! Here’s why it’s a wholesome choice:
- Rich in Fiber: Loaded with vegetables and beans, it supports digestion and keeps you full.
- High in Protein: Pigeon peas, gram flour, and greens provide plant-based protein.
- Vitamin-Packed: Sweet potatoes, peas, and fenugreek offer vitamins A, C, and K.
- Antioxidant Boost: Spices like turmeric and coriander fight inflammation.
- Heart-Healthy: Minimal frying and healthy fats from coconut and oil make it a balanced dish.
- Seasonal Goodness: Celebrates winter veggies, ensuring freshness and flavor.
