Undhiyu is a special dish prepared in the western region, Gujarat, of India. It is a time consuming recipe and requires a lot of ingredients. I tried a few different recipes but this is by far the best undhiyu recipe that is also relatively easy to prepare. Widely prepared in the winter months, undhiyu is a high calorie recipe but all the ingredients help your body cope with the winter. Our bodies need some extra dietary fat in winter.
Undhiyu has a ton of different vegetables and you can add whatever you like and skip vegetables that are hard to find. Surti papdi or Indian beans is the main ingredient. However, since I couldn’t find it at my local store, I used snow peas instead. Raw bananas, suran (elephant foot), sweet potatoes, potatoes, eggplants, etc are all great additions.
Fenugreek is packed with nutrients and antioxidants. It helps fight diabetes and heart disease. It is also used to promote milk production in nursing mothers. Asafoetida and carom seeds aid digestion and also help fight coughs and colds. Sesame seeds contain many vitamins and minerals. Finally, coconut contains good fats.
Please try it and let me know how it turns out. It is a time-consuming recipe but the taste is so worth it.
- 1 cup surti papdi or val papdi if surti is not available
- 1/2 cup peas
- 1 cup sweet potato cubed
- 1 cup potatoes cubed
- 1 cup baby eggplant halved
- 1-2 tbsp oil
To make muthiyas
- Heat oil in a pan.
- Add a pinch of asafoetida.
- Add sesame seeds, carom seeds and saute on high flame.
- Add fenugreek leaves and saute.
- Turn off the heat and add gram flour, garam masala, turmeric powder, cumin & coriander powder, ginger and green chilli paste, lemon, salt, sugar and baking soda.
- Knead the mixture to a smooth dough.
- Oil your palms and roll the dough into small balls.
- Fry the balls on medium heat and set aside.
- There will be some muthiya mixture stuck to the surface of the pan. Add some water to make a paste. We will use this paste for the gravy.
- Take some oil from the frying pan in another pan.
- Add the surti papdi to the hot oil and saute on medium heat for a few minutes.
- Add green peas and saute.
- Cover the pan for a few minutes.
- Then add sweet potatoes and cover and cook.
- Finally add potatoes and baby eggplant and cover and cook the vegetables until soft. Add some salt while cooking.
For the gravy
- Blend the cilantro, ginger and green chillies to a smooth paste.
- Heat the oil from the muthiyas and add asafoetida, sesame seeds, carom seeds and fennel seeds.
- Lower the flame and carefully add the green paste and cook for some time.
- Add garam masala, cumin & coriander powder, turmeric powder, red chilli powder and salt.
- Squeeze half a lemon.
- Add a lot of sugar for a nice hot and sweet flavor.
- Finally add salt to taste.
For the undhiyu
- Put the vegetable pan on medium flame.
- Add the green gravy.
- Add the muthiyas and cook for some time.
- Once the mixture comes together sprinkle some grated coconut and serve hot with rice or roti.
Please note that the nutrition information provided below is approximate and meant as a guideline only. Actual numbers may be different from those provided below. If you have health issues, please work with a registered dietician or nutritionist. As an Amazon Associate I earn from qualifying purchases.
Click here for chole masala recipe.
Happy Feeding and Eating!