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]

Advertisement

Serves

4

Cooking Time

30

Advertisement

Ingredients

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
Advertisement

Preparation

To Make the Masala:

  1. 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:

  1. Stuff the slit eggplants with little masala. Add all the other vegetables, including the stuffed eggplants, to the masala and toss well to coat.
  2. 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.
  3. 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.
  4. Allow the steam to escape before opening the lid.
  5. 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.
  6. Serve hot with pooris (fried bread).

Notes

Adapted from Tarla Dalal and Kanan’s recipes. Check your local Indian or Middle Eastern grocery store for ingredients like asafoetida and carom.

Advertisement
    Advertisement