Photo: Billjones94 · CC0 · Wikimedia Commons

Gujarat · Snack

Undhiyu

Traditional Recipe 6: Undhiyu recipe

🧺 Ingredients

• Surti papdi (flat beans): 100g (chopped)
• Baby potatoes: 120g (halved)
• Purple yam (kand): 80g (cubed)
• Plantain (unripe banana): 60g (cubed)
• Fresh pigeon peas: 50g
• Fresh methi leaves: 50g (chopped)
• Fresh coconut (grated): 80g
• Green garlic: 25g (chopped)
• Green chillies: 20g (chopped)
• Coriander leaves: 20g (chopped)
• Oil: 40ml
• Cumin seeds: ½ tsp (3g)
• Asafoetida: pinch (1g)
• Salt: 4g
• Turmeric: ½ tsp (2g)

👩‍🍳 How to make Undhiyu

1. Chop all vegetables as specified.
2. In heavy-bottomed pot, heat oil (40ml) over medium heat (170°C).
3. Add cumin seeds; crackle 30 sec.
4. Add asafoetida; fry 30 sec.
5. Add chopped green garlic, green chillies; fry 2 min until fragrant.
6. Add grated coconut, coriander leaves; cook 2 min.
7. Layer vegetables in pot (potatoes, yam, plantain, papdi, pigeon peas, methi).
8. Sprinkle salt (4g) and turmeric over layers.
9. Cover pot tightly with foil, then place heavy lid on top.
10. Cook on medium-low heat (140°C) for 35-40 min, lifting foil to stir every 10 min.
11. Vegetables should be very tender, golden, well-cooked.
12. Serve hot. Should be creamy, earthy, aromatic.

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