Undhiyu is a popular and flavorful Gujarati mixed vegetable dish that's traditionally made in a clay pot or a pressure cooker. It's a delightful combination of various seasonal vegetables and aromatic spices. A step-by-step guide on how to make Undhiyu:
Ingredients:
For the Green Masala (Paste):
- 2 cups fresh fenugreek leaves (methi)
- 1 cup fresh coriander leaves (dhania)
- 1/2 cup fresh green garlic (if available) or regular garlic cloves
- 2-3 green chilies (adjust to your spice preference)
- 1-inch piece of ginger
- Salt to taste
For the Vegetables:
- 2-3 small brinjals (eggplants), quartered
- 2-3 small potatoes, peeled and cubed
- 1 cup small purple yam (suran), peeled and cubed
- 1/2 cup fresh pigeon peas (tuvar dana), shelled
- 1/2 cup fresh green peas
- 1/2 cup fresh flat beans (papdi), cut into 2-inch pieces
- 1/2 cup baby eggplants (optional)
- 1/4 cup fresh tuvar beans (optional)
- 1/4 cup raw bananas (optional), peeled and sliced
- 1/4 cup fresh drumsticks (optional), cut into 2-inch pieces
- 2 tablespoons oil
- Salt to taste
For Tempering:
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1 teaspoon coriander-cumin powder
- Salt to taste
Instructions:
Preparing the Green Masala (Paste):
1. Blend the Ingredients:
- In a blender or food processor, combine the fresh fenugreek leaves, fresh coriander leaves, fresh green garlic (or regular garlic cloves), green chilies, ginger, and salt.
- Blend until you have a smooth paste. Set this green masala paste aside.
Preparing the Vegetables:
1. Prep the Vegetables:
- Prepare all the vegetables by washing, peeling, and cutting them into appropriate sizes as mentioned in the ingredients list.
2. Fry the Baby Eggplants (Optional):
- If you're using baby eggplants, you can fry them in oil until they turn golden brown. Remove and set them aside.
3. Make Slits:
- Make 2-3 deep slits in each brinjal, potato, and purple yam piece. This helps the masala penetrate the vegetables.
Cooking the Undhiyu:
1. Heat Oil:
- In a large, heavy-bottomed pan or a pressure cooker, heat 2 tablespoons of oil over medium heat.
2. Add Mustard and Cumin Seeds:
- Add mustard seeds and cumin seeds. Let them splutter.
3. Add Asafoetida:
- Add a pinch of asafoetida (hing) and stir.
4. Add Green Masala:
- Add the prepared green masala paste to the pan. Cook it for about 10-15 minutes, stirring frequently, until the raw smell disappears, and the masala becomes fragrant.
5. Add Spices:
- Add turmeric powder, red chili powder, coriander-cumin powder, and salt. Mix well and cook for another 5 minutes.
6. Layer Vegetables:
- Begin layering the prepared vegetables in the following order:
- First, add the brinjals, purple yam, and potatoes.
- Then, add the fresh pigeon peas, green peas, flat beans, baby eggplants (if fried), tuvar beans (if using), raw bananas (if using), and drumsticks (if using).
7. Drizzle Oil:
- Drizzle 2 tablespoons of oil over the vegetables.
8. Cook on Low Heat:
- Cover the pan or pressure cooker and cook on low heat for about 30-40 minutes, or until the vegetables are tender and cooked through.
- If using a pressure cooker, do not use the weight/whistle.
9. Check for Doneness:
- Check the vegetables for doneness by inserting a knife or fork; they should be soft.
10. Serve:
- Serve hot Undhiyu with puris or rotis.
- Garnish with chopped fresh coriander leaves and serve it with a squeeze of lemon juice for added flavor.
Enjoy your homemade Undhiyu, a rich and flavorful Gujarati delicacy!