Delicious Undhiyu Recipes

Undhiyu
Image credits: Wikimedia Commons

Undhiyu, a delicious vegetarian stew, is a Gujarati culinary institution in itself! Preparing undhiyu often takes a significant amount of effort and perseverance. Veggies are traditionally fried or baked in batches.
Because the Gujarati term “undhu” means “upside down,” the name “undhiyu” was coined. Cooking the meal in a ceramic pot, known as a’matlu’ in Gujarati, is the traditional method. After sealing, the pots are put in a hole excavated in the ground and burned inverted in a fire pit. 

An earthenware pot’s prolonged cooking imparts a natural taste and aroma to the food.
Undhiyu’s vegetables include root vegetables such as kand (purple yam), yam, sweet potatoes, and baby potatoes. Vegetables such as ivy gourds, ripe bananas, and South Asian flattened beans or surti papdis are also included. Tuvar lilva  are used too.  Raw chickpeas may be substituted for the pigeon peas if you don’t have any on hand. During the winter, lilva kachori, a dish made with fresh pigeon peas, is also prepared using lilva.

Important Facts About Undhiyu

Vegetarian curry called Undhiyu is a famous Gujarati meal that is served as an entrée dish and includes a range of veggies prepared with natural seasonings such as ginger and garlic. Cooking this meal over low heat for an extended period of time is the traditional way to get the most flavorful results. On Uttarayan, the Gujrati kite soaring festival, no Gujrati home is complete sans undhiyu, a dish present in the celebratory supper. 

It is traditionally prepared in a clay pot known as a “matka” or “matlu,” a kind of clay pot. In the matki, the spices and veggies are combined. The fire pit is excavated, and Matki is put upside down in it after being properly sealed. Gujarati terms “matlu” meaning saucepan and “undhu” meaning inverted are used to describe this dish’s name.

 In Gujrati communities, this practice is being practiced to this day. Using a pressure cooker, we can make this dish in a fraction of the time and with much less oil. You may also purchase pre-made dried muthias to save even more time. However, they should be cooked with the veggies, so be sure to include them in the cooking process.

There are only certain veggies accessible throughout the winter season on the South Gujarat coast of India, such as green beans; tiny eggplants; muthia (dumplings or fritters prepared from fenugreek leaves and spicy chic pea flour); violet yam; and occasionally plantain. It is dry curry powder that is used in this dish. In the Undhiyu family, there are two varieties. A green masala is used from Surat to Ahmedabad, whereas a red masala is used in Saurashtra.

At weddings and feasts, surti undhiyu is served with puri. It is a vegetable dish composed with red lentils, spices, shredded coconut, and brown sugar in a light gravy. With toasted grated coconut and chopped peanuts, it is served. The winter months are a popular time for Gujarati households to serve undhiyu with puri and shrikhand.
When used in common conversation, a vegetable may refer to any edible portion of a tree that is used in the preparation of a savory dish. Vegetables were first cultivated by hunter-gatherers in various regions of the globe between 10,000 BC and 7,000 BC, when a modern agricultural lifestyle emerged. 

Plants native to the area would have been the first to be grown, but commerce opened the door for the introduction of other species. In the modern world, most vegetables can be grown anywhere the climate allows, and crops can be produced in more hospitable climates. Consumers in China can buy vegetables produced in foreign nations thanks to the worldwide commerce in agricultural goods. Vegetables are included in every dish, from the salad to the main course to the dessert.

How Healthy is Undhiyu? 

Undhiyu is packed with a variety of veggies, making it a healthful snack. The majority of veggies are high in fibre and low in calories and fat. Potassium is abundant in this dish too. Dietary fibre and vital vitamins, minerals, and trace elements are found in vegetables. Antioxidant vitamins A, and E are especially essential. The occurrence of chronic diseases is reduced when vegetables are part of your diet too. 

Surti Undhiyu 

This dish, known as Gujarati Undhiyu, is a wintry treat. In Surat, Gujarat, this Surti Undhiyu dish is quite famous. Winter vegetables and fenugreek dumplings are combined in Surti Undhiyu, a dish cooked in a fragrant spice mixture. The traditional Undhiyu is a curry made with Surti papdi, green peas, potatoes, Purple Yam, eggplant, and raw banana, all of which are seasonal ingredients. Due to the fact that the meal is customarily prepared upside down, it was given the Gujarati word “undhu,” which means inverted, since the pots in which it is made are heated from above.

During the winter months, vegetables grown around the south Gujarat coast, notably in Surat, Navsari, and Valsad, are used to make this meal. Weddings and banquets are the most common places to offer Surti Undhiyu. Grated coconut, cilantro, and a slice of lemon round off the presentation. It is common for Gujaratis to consume undhiyu with puri and shrikhand during the winter months.

Necessary Ingredients 
• 5-6 Eggplants
• 4-5 Potatoes
• 1 cup Yams
• 1 Raw Banana
• ¼ cup  Green Peas
• ½ Cup Tuvar Beans
• 1 cup  Surti Papdi
• 7-8 methi muthia that are preferably fried 

Paste Ingredients 
• ½ cup Fresh/Frozen Tuvar/Lilva Beans
• ¼ cup Green Peas
• ½ cup Coconut
• ¼ cup Coriander
• Ginger
• 2-3 Jalapenos
• ¼ cup nuts of your choice
• 1-2 tsp Sesame Seeds
• 1 tsp Sugar
• Salt

Other Ingredients
• Oil
• 2 tbsp Oil for Tempering
• ½ tsp Cumin Seeds
• ¼ tsp Mustard Seeds
• ¼ tsp Hing
• ½ tsp Turmeric
• ½ tsp Chili Powder
• 1 tsp Garam Masala
• Salt

Ingredients Necessary for Your Garnish
• Coriander Leaves
• Grated Coconut

Method

  • Using a blender or food processor, combine all of the green paste components (green peas and fresh lilva Beans, roasted peanuts, sesame seeds and green chilies) into a coarse mixture. 
  • Then store the paste in an airtight container in the refrigerator for up to a week.
  • Cross-cut the potatoes and tiny eggplants, then set them away for later.
  • Bananas should be peeled and sliced into little cubes before eating.
  • Take out a deep pan or kadhai and add a little of oil. 
  • Purple yam and banana chunks are first deep fried till golden brown, followed by potatoes and eggplants. 
  • On kitchen paper, remove the fried components.
  • Stuff the fried eggplants and potatoes with the green mixture, and set the rest aside. 
  • Take a large saucepan or pressure cooker and add 2 tbsp oil. Make sure the oil is heated enough before adding cumin seed and mustard seed, and hing.
  • Add the chopped surti papdi and sauté for a few seconds before adding the filled potatoes, methi muthia, fried purple sweet potato and banana chunks, and finally fresh Lilva beans and green peas, layer by layer. 
  • Pour 34 cup of water over the remaining green paste and add turmeric, red chili powder, garam spice, and salt.
  •  Add the packed eggplants and cover the pan with a lid to cook the vegetables for 10-12 minutes over medium heat.
  • Cook it for 2-3 whistles in a pressure cooker . 
  • Your surti undhiyu is now complete. 
  • Take off the cover, add some chopped coriander leaves, and gently mix all the cookedvegetables together before garnishing with fresh chopped coconut and serving it with puri or paratha, together with a refreshing lemon slice.

Helpful Tips 

In certain parts of Gujarat, green paste is made by adding fresh garlic or garlic pieces. If you’d want to, you may also add their flavor. By lengthening the cooking time, you may avoid the step of frying the vegetables. Other spices and sugar levels may be tinkered with to suit your preferences.

Traditional Undhiyu Recipe

Ingredients

  •  7 Potatoes 
  • 2 Sweet potatoes 
  • 5 Bananas 
  • 1 tsp of asafoetida
  • 1/2 Cup of tuvar 
  • 1 Cup of valdana
  • Cilantro , preferably a cup 
  • 7 Brinjals 
  • A Cup of coconut 
  • A tsp of jeera powder
  • 200g of papadi , the surti val variation 
  • 1/2 Cup of chickpeas
  • 1 1/2 cups of garlic
  • Coriander
  • A tbsp of turmeric
  • 1/2 Cup of carom seeds
  • 1/2 teaspoon of bicarb 
  • Ginger paste 
  • 1/2 Cup of cooking oil 
  • A tbsp of salt 

Method for Making this Traditional Variation

  • In a large mixing bowl, combine the fresh dania/coriander, grated coconut, green garlic/hara lasun, and salt, sugar, coriander-cumin/Dhania-jeera powder; next add the kashmiri red chili powder; ginger chili paste; turmeric; soda bicarb; and 2 tbsp of oil; then mix it all together by hand with 2 tbsp of oil.
  •  After that, put it away.
  • 12 cup of oil should be added to a big skillet or wok, and after it’s heated, begin frying your meat.
  • To this, pour the Asafoetida / Hing, then the tuvar dana, the vale dana, and the harbar dana, before adding the surti val papdi, the carom seeds, and 1/8 tsp. of soda bicarb, and thoroughly combine all the ingredients.
  • Add 2-3 tablespoons of the prepared masala stuffing, mix well, and then add approximately 1 1/2 cups of water, mix again, and cover with a lid and simmer for 5 minutes on medium-low heat.
  • Remove the cover after 5 minutes and slice the brinjals in 4 sections, but keep the bottom intact. 
  • Add prepared masala filling to the brinjals, and arrange them all horizontally in a pan.
  • Finally, distribute the cubed purple yam over the bottom of the pan.
  • The potatoes may now be added. You may do this by slicing small potatoes in half and filling them with the premade masala stuffing before placing them horizontally in a baking pan.
  • A few tablespoons of the masala stuffing and around 1 12 cups of water should be added to the pan, and the lid should be covered with a lid, and some water should be added to the lid.
  • When the potato and brinjals are cooked to your liking, remove them from the oven and allow them to cool. A low flame should also be used.
  • Remove the cover after 25 minutes and examine the tubers and brinjals for doneness with a toothpick.
  • Fill the readymade masala stuffing mix into the bananas that have previously been sliced and split and place it horizontally in the pan.
  • Use a spatula to gently push the vegetables into the masala stuffing, then add the remaining mutandis and masala stuffing. After that, cover the pot with a lid and simmer on low heat for 10 minutes.
  • Remove from the oven and present.

FAQs

What goes with undhiyu?

Pooris and aamras or shrikhand are the greatest accompaniments to undhiyu. You may also serve this dish over soft phulkas or bajra roti to make it even more nutritious.

Why is undhiyu made only in the cold season?

The reason for this is that undhiyu is made with seasonal vegetables.