Undhiyo (Mix Vegetable from Gujarat)
This is a popular Gujarati specialty generally made in winter when some of the specific veggies are available. It’s a tedious job to cook Undhiyo. But it’s very tasty. So worth the effort to cook it at home at least once every season. There are different recipes for Undhiyo. This is the one that My mother used to follow. It makes yummy Undhiyo. Please note that the sequence of adding ingredients is very important. It ensures that all ingredients get cooked perfectly.
You can add veggies of your choice in Undhiyo. I add only those that we like.
Baby Potatos 10
Small Onions 5
Kand (Purple Yam / Konphal) 300 gms
Cauliflower 1 small
Carrots medium size 2
Small brinjal 5-6
Surati Papdi (Indian Beans) 100 gms
Fresh Tuvar Beans (Pigeon Peas) 50 gms
Fresh Val (Pavta) (Field Beans) 50 gms
Fenugreek Leaves 1 bunch
Green garlic 100 gms
Ginger 4-5 inches
Cumin Powder 3 teaspoons
Coriander Powder 4 teaspoon
Tamarind Pulp 1 teaspoon
Fresh Scraped coconut 3 tablespoon
Chopped Coriander 6-8 tablespoon
Green chillies 6-7
Chilly Powder ½ teaspoon
Salt to taste
Sugar 3 teaspoon
Wheat Flour 2-3 tablespoon (as required)
Curd 1 tablespoon
Oil for frying Muthiya (Fenugreek Dumplings)
Oil 2 tablespoon
Mustard seeds ½ teaspoon
Turmeric Powder ½ teaspoon
Asafoetida ½ teaspoon
Carom Seeds (Ajwain) 1 teaspoon
White Sesame Seeds (Til) 1 teaspoon
1. Wash and Peel potatoes and with a knife give 2 slits on opposite sides
2. Wash brinjals, give perpendicular slits (like we do for stuffed brinjal)
3. Peel onions and give 2 perpendicular slits
4. Wash, peel Kand (Purple Yam) and cut in medium size pieces. Dip in tamarind water or in buttermilk.
5. Cut cauliflower in medium size florets, Carrots in medium size pieces 1.5 to 2 inch long.
6. If you have Tuvar (Pigeon Peas) and Val (Field Beans) Pods, peel the pods and separate beans. Wash them.
7. Remove the edges of Surati Papdi (Indian Beans) – don’t cut / break it. Just wash it.
8. Pressure cook Val beans and Tuvar beans separately. Generally one whistle is sufficient to cook them.
9. Wash Green garlic and chop it.
10. Grind coconut, coriander, green garlic, ginger, 3 tsp coriander powder, 2 tsp cumin powder, green chillies, ½ teaspoon salt together into a coarse mixture. This is our Spice Mixture. Keep 2 tablespoon of coriander for garnishing.
11. For Methi muthiya (Fenugreek Dumplings), wash and chop Methi leaves. Add curd, sugar, a teaspoon of spice mixture, 1 teaspoon of oil, Turmeric Powder, Asafoetida and Wheat Flour. Bind stiff dough. Heat oil. Add a teaspoon of hot oil in the ready dough. Make small round balls of dough and deep fry on low flame. Keep the fried muthiya aside.
12. Fill Spice mixture into the slits of Potatoes, onions, Brinjals. Roll cauliflower florets and carrots in Spice mixture.
13. Mix some Spice mixture with cooked beans.
14. In a heavy bottom pan, heat oil. Add Mustard Seeds, wait for splutter; add Turmeric Powder, Asafoetida. Add Ajwain (Carom Seeds) and Sesame seeds. Now onwards, all cooking should be on low flame.
15. Add Surati Papdi (Indian Beans). Cook covered for 2 minutes.
16. Add Kand (Purple Yam); add some Spice Mixture. Cook covered for 2 minutes.
17. Add Brinjal and onions. Cook covered for 2 minutes.
18. Add cauliflower, potatoes and carrots. Cook covered for 2 minutes.
19. Add some water and tamarind pulp and cook covered till all ingredients are cooked. Keep stirring regularly.
20. Add cooked beans, cumin powder, coriander powder, chilly powder and remaining spice mixture and salt. Add sugar and mix well. Add sufficient water to make gravy. When you add Methi Muthiya all the water will be soaked by Muthiya.
21. Just before serving add Methi Muthiya, bring Undhiyo to boil and serve hot. Garnish with chopped coriander.
22. Enjoy this delicacy with hot Rotis (Indian Bread). Or you can eat it as it is without any accompaniment. It tastes awesome.