Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Gujarat · Dinner

Undhiyu

Traditional Recipe 1: Undhiyu recipe

🧺 Ingredients

• Surti papdi (hyacinth beans): 150g
• Baby potatoes: 180g
• Sweet potato: 100g
• Small brinjals (eggplant): 100g
• Plantain (unripe banana): 100g
• Purple yam (kand): 150g
• Fresh pigeon peas (tuvar lilva): 80g
• Fresh methi (fenugreek) leaves: 100g
• Fresh coconut (grated): 150g
• Green garlic: 40g
• Green chillies: 30g
• Coriander leaves: 30g
• Oil: 60ml
• Cumin seeds: 1 tsp (5g)
• Asafoetida: pinch (1g)
• Salt: 6g
• Turmeric: 1g

👩‍🍳 How to make Undhiyu

1. Chop all vegetables into 2cm cubes; peel and halve potatoes.
2. Heat oil (60ml) in large heavy-bottomed pot over medium heat (170°C).
3. Temper with cumin seeds and asafoetida for 30 seconds until fragrant.
4. Add finely chopped green garlic, green chillies, ginger; sauté 3 min until soft (light golden).
5. Mix in grated coconut and coriander leaves; cook 2 min until combined.
6. Add all vegetables (except methi leaves) in layers. Sprinkle salt (6g) and turmeric.
7. Cover tightly and cook on medium-low heat (140°C) for 35-40 min, stirring every 10 min.
8. Vegetables should be very tender and golden, with edges beginning to caramelize.
9. Mix in fresh methi leaves in final 2 min until wilted and fragrant.
10. Serve hot with puri or bhakri. Aroma should be earthy and nutty.

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