Undhiyu is a Gujarati mixed vegetable dish that is usually made during the winters. The name of this dish comes from the Gujarati words "matlu" meaning earthen pot and "undhu" meaning upside down as traditionally Undhiyu is cooked upside down underground, in earthen pots fired from above.
Serves: 8-12 people| Prep Time: 1-1.5 hours approx | Cooking Time: 60 minutes approx
- Surati Papdi - ½ Kg
- Small Eggplants/ Small Baingan - ¼ kg
- Purple Yam/ Lal Surti Kand - 260 gms (cut into big pieces)
- Lilva Beans - 200 gms
- Tuwar Beans - 200 gms
- Potatoes - 4 (peeled & cut into big chunks)
- Ripe Bananas - 2 (cut into 2 inch pieces with the skin on)
- Sweet Potatoes - 2 (big pieces)
- Coriander - 1 judi
- Green Garlic - 1 judi (to be cut fine)
- Green Chilly Paste - 12-14 chillies
- Coconut - 1 (grated)
- Lime Juice - 3 pieces of lime
- Sugar - 3-4 tsp
- Green Peas - 100 gms (coarsely crushed)
- Ginger Paste - 2 tsp
- Ajwain - 2 tsp
- Asafoetida - ½ tea spoon
- Large Pan (Lidded Container preferably)
- Chopping Board
Making of the Masala:
- Take a large bowl. Add in the Coriander leaves, Chopped Green Garlic, Green Chilly Paste, Grated Coconut, Green Peas, Ginger Paste, Lime Juice, Salt, Sugar and Eno into the bowl. Mix well.
- The taste should be extra salty, sweet, spicy and sour as it has to be enough for the whole Undhiyu.
Stuffing of the Vegetables:
- Make slits (both lengthwise and breadthwise) in the Potatoes, Brinjals and Banana. Then stuff them with the masala and keep it aside.
Making of the Undhiyu:
- Heat Oil In a large pan. Once the oil is hot, add Ajwain and Asafoetida. Then add 1-2 cups of water and bring the water to a boil.
- Once the water starts boiling, add the Surti Papdi, the Lilva Beans and the Tuwar Beans. Cover the pan and cook the beans for about 8-10 minutes. Ensure that the beans are not fully cooked.
- Uncover the pan to check if the beans are hot and semi-cooked. Once the beans are hot, add the stuffed yam, stuffed potatoes, stuffed brinjal and sweet potatoes. Cover the pan and let it cook for about 8-10 minutes. Ensure that the potatoes, stuffed potatoes, yam and brinjal are not fully cooked.
- Uncover the pan and add all the masala. Ensure you cover all the vegetables with the masala but do not mix the masala into the vegetables. Cover the pan once again, and cook on a slow flame for 10 minutes.
- Uncover the pan and place the bananas on the top at different places. Then cover the pan and let it steam gently for about 5-6 minutes.
- Uncover the pan and stir gently to avoid breaking any of the vegetables. Using a knife, check if the vegetables have cooked. You will know your Undhiyo is ready when your potatoes and yam are cooked.
- Serve with Puri’s and Shrikhand!