Undhiyu is a popular Gujarati mixed vegetable dish. In Gujarati, "undhu" means "upside down" — traditionally, undhiyu is cooked in earthen clay pots that are turned upside down onto the open fire. Veggies are stuffed with yummy coconut-peanut stuffing and then pressure cooked to perfection. Served with pooris, or deep-fried flatbread _ this is one delightful meal that is sure to please
Undhiyu: Gujarati Spiced Purple Sweet Potato and Vegetables [Vegan, Gluten-Free]
For the Vegetables:
- 4-6 baby potatoes, peeled and cut into long pieces
- 5-6 baby eggplants, cross-cut on the bottom
- 1 cup purple sweet potato, peeled and chopped
- 1 cup surti papadi (Indian green beans), stringed and cut
- 1 small sweet potato, peeled and cut into big pieces
- 1/3 cup Surti papdi seeds
- 1 recipe methi muthiya
- 2 tablespoons oil
- 1/4 teaspoon asafoetida, garlic powder, or onion powder (see notes)
- 1/2 teaspoon seeds carom
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sugar
For the Undhiyu Masala:
- 1/4 cup dry coconut, grated
- 1/4 cup roasted peanuts
- 3 tablespoons roasted sesame seeds
- 1/2 cup cilantro, chopped
- 1-2 teaspoons sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon lemon juice
- 2 green chilis, finely chopped
- Salt, to taste
To Make the Masala:
- Coarsely grind peanuts and sesame seeds. Combine them with all the other masala ingredients in a mixing bowl and set aside.
To Make the Vegetables:
- Stuff the slit eggplants with little masala. Add all the other vegetables, including the stuffed eggplants, to the masala and toss well to coat.
- Heat oil in a pressure cooker, add the carom seeds and cook for a few seconds. Next, add asafoetida and cook again for few seconds.
- Add all the vegetables along with the masala and 1/4 cup water to the pan. Stir in turmeric and stir well. Pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Transfer the undhiyu to a broad non-stick pan and add the methi muthiyas. Cover and cook for 5-7 minutes for the flavors to mingle.
- Serve hot with pooris (fried bread).
Adapted from Tarla Dalal and Kanan’s recipes. Check your local Indian or Middle Eastern grocery store for ingredients like asafoetida and carom.