Undhiyo is an authentic Gujrati dish -a winter delicacy prepared from the seasonal mix of veggies and muthiyas (fenugreek leaves fried dumplings)

The original recipe comprises tender Surti papdi (indian flat beans),small eggplants,Purple yam,baby potatoes and dense muthiyas.

All these vegetables are generously coated with flavourful green paste made out of fresh coconut, roasted groundnuts, coriander leaves n fresh green garlic. The carom seeds (ajwain) and green garlic add an incredible depth and flavour to it n lends the Undhiyo it’s distinct aroma.

This one-pot winter warmer will make you simply fall in love with its earthy flavours.

So let’s get started….

You require lot of ingredients to make this laborious dish but definitely worth the efforts.

Ingredients

100 gms Surti papdi

100 gms Val papdi( indian flat beans)

7-8 small eggplants

6-7 baby potatoes

100 gms (suran)

100 gms kandh ( purple yam)

1 sweet potato

100 gms tur beans

50 gms fresh green peas

50 gms Val beans (optional)

For making green masala:

1/2 cup fresh coconut

11/2 cup coriander leaves (chopped)

1 cup green garlic (chopped)

1/4 cup roasted groundnuts

1 lime juice

Green paste :

4 green chillies

1″ ginger

8-10 garlic

1 lime juice

(Grind coarsely all the above ingredients )

Dry spices:

1/2 tsp turmeric

11/2 tsp chilli power

2 tsp coriander cumin powder

1/4 tsp garam masala

1 tsp ajwain (carom seeds)

1 tsp sesame seeds

Muthiya:

1 cup chopped methi leaves

1 tbs oil

11/4 cup gram flour

1-2 tsp jawar atta (optional)

11/2 tsp lime juice

1 tsp sugar

1/2 tsp ajwain

1/2 tsp sesame seeds

Little turmeric

1/2 tsp chilli powder,1/2 tsp dhania jeera powder, 1/4 tsp garam masala

1/4 tsp Eno salt

For tempering

4-5 tbs oil

Curry leaves

Pinch of asafoetida

Salt to taste

3-4 tsp sugar

Method:

First prepare all the vegetables. Clean and chop them and keep aside.

Make coarse paste of ginger chilli garlic.

Prepare Muthiyas by mixing all the ingredients mentioned above. Begin mixing with lime juice and Eno salt then mix rest of the ingredients without adding any water.

Make cylindrical balls and deep fry and keep aside.

Add some water in the same bowl n keep it for the final gravy.

In a another pan heat some oil and fry the sweet potatoes n both the yam pieces.

Once it’s done then keep aside and keep the leftover oil to use to prepare the Undhiyo

Frying these veggies not only helps to cook faster but also saves the time to cook the final Undhiyo.

You can also add 1/4 tsp soda bi carb n little salt and rub the papdis (flat beans) to soften the beans n cook faster.

But it’s totally optional ..

Now prepare the green masala for the Undhiyo

Grind coarse all the ingredients shown in the pic. as mentioned above.

Stuff the baby potatoes and eggplants with green masala and keep aside.

To prepare the Undhiyo

Take a broad heavy bottomed pan and heat the leftover oil and add 2 more tsp of oil (total approx 4-5 tbs )

When the oil is hot add ajwain, sesame seeds, asafoetida, curry leaves, ginger garlic chilli paste.

Sauté well…

Add the stuffed veggies and the beans..

Sauté well and all the spices let it cook on slow heat for 10-12 mins.

add green masala and cover with the lid to cook on Low heat.

Remover the lid and add all fried veggies and muthiyas.

Stir nicely add sugar and salt to taste.

Add chopped coriander and some chopped green garlic to it.

Cover again and let it cook on slow heat for another 8-10 mins.

Finally your delicious and mouth watering Undhiyu is ready to serve.

Enjoy it with hot puris phulkas or bajra rotis.

For more recipes you can follow my Fb page “what’s my plate all about”!