Undhiyu is a traditional Gujarati mixed vegetable casserole that is slow-cooked to perfection. Typically enjoyed during Uttarayan (kite festival), this one-pot dish uses seasonal vegetables, fenugreek dumplings (muthiyas), and a rich blend of spices. The word “Undhiyu” comes from “undhu” meaning upside down — traditionally cooked underground in earthen pots!
Sections and Recipe Details
- Preparing the Vegetables and Muthiyas
Ingredients:
- 1 cup surti papdi (flat green beans)
- 1/2 cup valor papdi (hyacinth beans)
- 1/2 cup small brinjals (eggplants), slit
- 1/2 cup baby potatoes
- 1/2 cup sweet potatoes, cubed
- 1/2 cup raw bananas, cubed
- 1 cup methi (fenugreek) leaves
- 1/2 cup whole wheat flour
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon sesame seeds
- Salt and sugar to taste
- Oil for frying
Instructions for Muthiyas:
- Mix methi leaves with wheat flour, turmeric, chili powder, sesame seeds, salt, and sugar.
- Make small dumplings and deep fry until golden brown.
- Preparing the Masala
Ingredients:
- 1 cup grated fresh coconut
- 2 tablespoons coriander leaves, chopped
- 2 tablespoons sesame seeds
- 1 tablespoon ginger-green chili paste
- 1 teaspoon sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon turmeric
- Salt to taste
Instructions:
- Mix all ingredients to form the masala stuffing.
- Cooking Undhiyu
- Stuff brinjals, potatoes, and bananas with masala.
- In a thick-bottomed pot, heat oil, add stuffed veggies, papdi, and remaining masala.
- Add a splash of water, cover, and cook on low heat.
- Add fried muthiyas towards the end and cook for 10 minutes gently.
- Pro Tips for Perfect Undhiyu
- Use seasonal vegetables for authentic flavor.
- Cook on very low heat for the flavors to meld beautifully.
- Serving Suggestions
- Serve with puris or soft theplas, yogurt, and jaggery on the side.
- Fun Fact
Originally, Undhiyu was cooked underground in inverted pots covered with charcoal, creating a smoky, slow-cooked flavor!