Tuesday, February 21, 2017

Undhiyu | Gujarati Undhiyo | Gujarati Mix Vegetable Curry

Yum

Try this hearty warming bowl of Undhiyu (Undhiyo) or Gujarati mix vegetable curry made with the best of winter produce before the season ends!

How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com

Food is how I celebrate and this mix vegetable Gujarati Undhiyu is just that. A celebration in your mouth. Full of seasonal winter vegetables and spices. A warming bowl of curry. I made this last week. Somehow it took me a week to get this published. I cooked some other amazing dishes like this Vegan Zucchini Kale Lasagna that I was really excited to post about, and somehow this celebratory bowl just took the backseat. Not that this is any less amazing, but I was super excited to have tried my hand at making vegan cheese that I had to bring it out to the world just as quickly as I could. 

Back to my all-time favorite Gujarati curry - Undhiyu. While one thinks of India as a predominantly vegetarian eating country, it happens we are all wrong. Apparently a lot of India actually caters to the non vegetarians, but there is one state that never lets down vegetarians - Gujarat. The western most state of India is full of flavorful vegetarian food. From Dhokla to Handvo and similar scary sounding dishes that actually explode with flavor in your mouth to this super delicious Undhiyu. Undhiyu in it's humblest form is actually just a simple mix vegetable curry that is made using seasonal winter vegetables and a masala paste made using coconut, fresh coriander leaves and a few spices.

I had forgotten how much I liked Undhiyu until recently my sis's sis in law got us some. I couldn't get enough of it. I could have eaten the entire pot full of curry, but hey, I'm not that rude, I had to leave some for the rest. I HAD to make some of my own that I need not share with anyone, except of course Raj. I can rarely sneak food without him knowing, after all, he does the dishes. I love that man.

How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com

Traditionally, Undhiyu uses the following vegetables:
  • Potato
  • Sweet Potato
  • Baby brinjal or eggplant
  • Purple yam
  • Raw banana or plantain
  • Fresh Toovar or Pigeon Peas (Togarikalu)
  • Fresh Surti Papdi or Hyacinth Beans (Avarekai / Avarekalu)

A lot of this can be substituted if it is not the season or not available in your area. I could get most of it, except the purple yam. I'm yet to find it in Bangalore. I used Arbi. You can replace it with any variety of yam. The fresh toovar or pigeon peas can be replaced with fresh green beans. The surti papdi can be replaced with green beans and the surti beans can be replaced with Edamame. Don't worry about having the exact ingredients, just use what is available.

Apart from the vegetables, steamed balls made of gram flour or besan, spices and methi leaves (fenugreek leaves) called Muthia are also added for more flavor and texture. Methi leaves add a nice salty fragrance to the dish. But if you cannot find methi, feel free to replace with dill leaves, coriander or any fragrant greens. You can also buy ready made muthia in some places, like Ahmedabad and Mumbai.

How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com

Undhiyu gets all its flavor from the green masala. The green masala is made by blending together fresh coriander leaves, fresh coconut, ginger, garlic, green chillies, sesame seeds, coriander powder, cumin powder, sugar, salt and lime juice. This masala in then stuffed into brinjal, raw banana and into baby potatoes if you use them. Then just heat oil in a pressure cooker and layer the vegetables and leftover masala and cook for 1-2 whistles until done. A pressure cooker drastically cuts down the cooking time making it a very quick cooking dish. However, if you don't own a pressure cooker, just use a covered flat bottomed saucepan or pot, preferably deep.

Undhiyu is generally eaten with either roti or puri.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

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If you liked this, you may also liked:
  • Vegetable Jalfrezi - Curry made by cooking mix vegetables in a tomato based masala.
  • Mushroom Cafreal - Semi dry Goan curry made by marinating mushrooms in a coriander masala and stir frying.
  • Gobi Mussallam - Cauliflower cooked in a creamy rich gravy.




Undhiyu | Gujarati Undhiyo | Gujarati Mix Vegetable Curry


How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.comGujarati Undhiyu or Undhiyo is a vegan mix vegetable curry made with seasonal winter vegetables, methi muthia and a coriander based masala.

Recipe Type:  Main
Cuisine:            Gujarati, Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:                Serves 4-5


Ingredients:


The Vegetables:


5-6 Baby Potatoes
3-4 small Brinjals
3-4 Arbi or 1 Purple Yam
1 raw Banana
1 small Sweet Potato
1/4 cup fresh Toovar or Pigeon Peas or Green Peas
1/4 cup fresh Surti beans or Hyacinth Beans or Edamame
8-10 fresh Surti Papdi or Green Beans

For the green masala:


1 cup chopped Coriander
1/2 cup grated Coconut
1 large Onion
3-4 Garlic cloves
1/2" Ginger piece
1-2 Green Chilli
2-3 tsp Coriander Powder
1-2 tsp Cumin Powder
2 tsp Sesame Seeds
1 tsp Sugar
Juice of 1/2 lime
Salt to taste

For the methi muthia:


1/2 cup Gram Flour or Besan
1/2 cup chopped Methi
1 green Chilli
1/2 tsp Ginger paste
1 tsp Lime Juice
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1/2 tsp Sugar
1/4 tsp Turmeric Powder
3 tsp Oil
3-4 Tbsp Water
Salt to taste

For the tempering (tadka):


4-5 Tbsp Oil
1/2 tsp Carom seeds or Ajwain
1/2 tsp Cumin seeds or Jeera
1/4 tsp Asafoetida or Hing
3/4 cup Water

Method:


To make the methi muthia:


Mix together the gram flour, chopped methi leaves, ginger paste, crushed green chilli, coriander powder, cumin powder, turmeric powder, sugar, lime juice, salt, 1 tsp oil and the water until combined.
Shape into marble sized balls.
Heat a steamer and place the muthia in it.
Steam for 7-8 minutes until cooked.
Heat 2 tsp oil in a pan.
Add the steamed muthia and saute until slightly browned.

To make the green masala:


Grind together all the ingredients for the green masala. If the mixture is too dry and difficult to grind, add only 1 tsp of water to help grinding. Adding too much water will make the consistency of the masala too loose.

To make the Undhiyu:


Peel the raw banana and cut into large chunks. Make a slit on the chunks for the stuffing.
Peel and halve the arbi.
Chop the sweet potato into chunks.
Make a criss cross lengthwise slit on the brinjal and the baby potato.
Chop the surti papdi or the beans into 1" pieces.
Stuff the brinjals, potatoes and raw banana with the masala.
Heat 4-5 Tbsp oil in the pressure cooker.
Add 1/2 tsp carom seeds (ajwain) and cumin seeds.
Once they brown slightly, add the asafoetida (hing).
Add the surti papdi, surti beans and the fresh toovar.
Add half the leftover masala and mix well.
Now add the arbi and sweet potato.
Sprinkle over the rest of the green masala. Sprinkle over 2-3 pinches of salt.
Now layer the stuffed vegetables on the top along with the stir fried muthia.
Sprinkle a pinch of salt.
Add 3/4 cup of water from the side. Cover and pressure cook for 2-3 whistles or 8-10 minutes.
After the pressure settles, open the pressure cooker and gently mix the curry without breaking the stuffed vegetables.
Serve hot with roti or puris.


How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com

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