Undhiyu
Experience the vibrant flavors of Gujarat with this traditional Undhiyu, a slow-cooked vegan medley of seasonal vegetables. Each bite offers a harmonious blend of tender vegetables, aromatic spices, and savory fenugreek dumplings (muthiya), creating a comforting and deeply satisfying dish perfect for any occasion.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 6
- Difficulty
- Medium
Allergen information: may contain mustard and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
vegetables
- 6 pcssmall eggplant, slit partially from top, keeping stem intact
- 3 pcspotato, peeled and quartered
- 1 pcssweet potato, peeled and cubed
- 1 pcsraw banana, peeled and sliced
- 250 gsurti papdi (flat green bean), shelled
- 100 ggreen bean, trimmed and halved
muthiya
- 1 cupfenugreek leaf, chopped
- 0.5 cupchickpea flour
- 1 tspginger garlic paste
- 0.25 tspturmeric powder
- 0.5 tspred chili powder
- 1 tspsesame seed
- 0.5 tspsugar
- 0.13 tspbaking soda
- 1 tbspoil
- 2 tbspwater
spice paste
- 20 gginger, chopped
- 6 clovegarlic, chopped
- 3 pcsgreen chili, chopped
- 0.25 cupfresh coconut, grated
- 0.5 cupcoriander leaf, chopped
- 1 tspcumin powder
- 2 tspcoriander powder
- 0.5 tspturmeric powder
- 1 tspred chili powder
- 1 tspsugar
- 1 tbsplemon juice
main cooking
- 0.25 cupoil
- 1 tspmustard seed
- 1 tspcumin seed
- 0.25 tspasafoetida
- 1 cupwater
- 1.5 tspsalt
Equipment
Large mixing bowl · Blender or Food processor · Chef's knife · Cutting board · Large heavy-bottomed pot or Pressure cooker (6-8 quart) · Wooden spoon or Spatula
The method
Step by step
- 1
Combine the fenugreek leaves, chickpea flour, 1 tsp ginger garlic paste, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, sesame seeds, 0.5 tsp sugar, baking soda, and 1 tbsp oil in a large mixing bowl.
About 5 min
Cook’s note: Ensure all dry ingredients are well-distributed before adding liquid to prevent lumps in the muthiya dough.
- 2
Gradually add 2 tbsp water to the muthiya mixture, kneading it into a firm, pliable dough. It should be stiff enough to hold its shape.
About 2 min
Cook’s note: Add water sparingly, a teaspoon at a time, until the dough just comes together. Too much water will make the muthiya sticky and hard to shape.
- 3
Divide the muthiya dough into small, cylindrical shapes, about 1-inch long and 0.5-inch thick, and set them aside on a plate.
About 3 min
Cook’s note: Lightly oil your palms if the dough is sticky, which will make shaping easier and prevent the dough from adhering to your hands.
- 4
Prepare the spice paste by combining 2g ginger, 6 cloves garlic, 3 green chilies, 0.25 cup fresh coconut, 0.5 cup coriander leaves, 1 tsp cumin powder, 2 tsp coriander powder, 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tsp sugar, and 1 tbsp lemon juice in a blender or food processor.
About 5 min
Cook’s note: For a smoother paste, add a tablespoon of water if needed, but aim for a coarse, thick consistency.
- 5
Carefully make a slit in each small eggplant and potato, ensuring not to cut all the way through. Stuff these pockets with a portion of the prepared spice paste.
About 5 min
Cook’s note: Wear gloves when handling chilies to protect your hands from irritation. Ensure the stuffing is packed well into the vegetables.
- 6
Heat 0.25 cup oil in a large, heavy-bottomed pot or pressure cooker over medium heat until shimmering.
About 2 min
Cook’s note: Using a heavy-bottomed pot helps distribute heat evenly and prevents scorching, which is crucial for slow-cooked dishes like Undhiyu.
- 7
Add 1 tsp mustard seeds and 1 tsp cumin seeds to the hot oil and allow them to splutter and turn fragrant, about 30 seconds.
About 1 min
Cook’s note: Watch the mustard seeds carefully; they pop quickly. Overcooking them can lead to a bitter taste.
- 8
Stir in 0.25 tsp asafoetida and cook for 10 seconds until aromatic.
About 1 min
Cook’s note: Asafoetida adds a pungent, onion-garlic flavor to Indian dishes, especially beneficial in vegan cooking.
- 9
Carefully add the stuffed eggplants and potatoes to the pot, along with the sweet potato, raw banana, surti papdi, and green beans.
About 3 min
Cook’s note: Arrange the vegetables in a single layer if possible to ensure even cooking. Avoid overcrowding the pot.
- 10
Gently mix the remaining spice paste into the vegetables, ensuring they are lightly coated.
About 1 min
Cook’s note: Use a wooden spoon or spatula to mix gently, preventing the stuffed vegetables from breaking apart.
- 11
Pour in 1 cup water and add 1.5 tsp salt, then bring the mixture to a gentle boil over medium heat.
About 5 min
Cook’s note: The water should just barely cover the vegetables. Too much water will dilute the flavors.
- 12
Carefully arrange the prepared muthiya on top of the boiling vegetables in a single layer.
About 1 min
Cook’s note: Do not stir the muthiya into the vegetables at this stage; they need to steam cook on top to retain their shape and texture.
- 13
Cover the pot tightly and reduce the heat to low. Simmer for 45-50 minutes, or until all vegetables are tender and the muthiya are cooked through, stirring very occasionally and gently to prevent sticking.
About 50 min
Cook’s note: If using a pressure cooker, cook for 2-3 whistles on medium heat, then allow the pressure to release naturally before opening. This significantly reduces cooking time.
- 14
Check the tenderness of the vegetables by piercing them with a fork. If they are not tender, continue cooking for another 5-10 minutes.
About 5 min
Cook’s note: The vegetables should be soft but still hold their shape. Overcooking can make them mushy.
- 15
Serve the hot Undhiyu immediately.
Keep it good
Undhiyu is traditionally served with hot rotis, puris, or steamed rice. For an authentic Gujarati experience, pair it with shrikhand or a simple raita. This dish is also excellent for meal prep, as the flavors tend to deepen overnight. Feel free to experiment with other seasonal root vegetables like taro or yam for added variety.
Store leftover Undhiyu in an airtight container in the refrigerator.
Reheat Undhiyu gently on the stovetop over low heat, adding a splash of water if needed to prevent drying out, until warmed through. Alternatively, microwave in 1-minute intervals, stirring between each, until hot.
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