Gujarati Undhiyu

This authentic Gujarati winter delicacy brings together an abundance of seasonal vegetables, aromatic spices, and flavorful methi muthiya in one spectacular dish. A true celebration of flavors that's perfect for special occasions and family gatherings.

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Course: Main Course, Side Dish

Cuisine: Indian, Vegetarian

Keyword: Curry, Vegetarian

Prep Time: 45

Cook Time: 40

Total Time: 1 25

Servings:

Calories: 285kcal

Equipment

Ingredients

Main Vegetables:

200 g purple yam kand, cubed
200 g sweet potato cubed
250 g baby brinjals slit
250 g baby potatoes halved
200 g raw banana sliced
150 g Surti papdi hyacinth beans
100 g fresh green peas
100 g tuvar/lilva pigeon peas

For Methi Muthiya:

1 cup gram flour
1 cup fresh fenugreek leaves chopped
½ tsp turmeric powder
½ tsp red chili powder
Salt to taste
1 tsp sugar
Pinch of baking soda
2 tbsp oil for mixing
Oil for frying

Green Masala Paste:

½ cup fresh coconut grated
6-8 green garlic cloves
1 inch ginger piece
4-5 green chilies
½ cup fresh coriander leaves

Undhiyu Masala:

2 tbsp sev
3 tbsp peanuts crushed
2 tbsp sesame seeds
2 tbsp desiccated coconut
1 tsp coriander powder
½ tsp red chili powder
½ tsp garam masala
1 tsp sugar
2 tbsp lemon juice
3 tbsp oil

Instructions

Mix all muthiya ingredients with water to form a stiff dough. Shape into small cylinders and lightly fry until golden. Set aside.
Blend all green masala paste ingredients with minimal water to form a smooth paste.
Parboil purple yam, sweet potato, and raw banana until 70% cooked. Partially cook beans and peas separately.
In a heavy-bottomed pot, layer the parboiled vegetables, beans, and peas.
Add the fried muthiya and spread green masala paste over the vegetables.
Mix all undhiyu masala ingredients and sprinkle evenly over the layered vegetables.
Drizzle oil around the edges and add ¼ cup water if needed.
Cover tightly and cook on low heat for 30-35 minutes until all vegetables are tender.
Gently mix before serving and garnish with fresh coriander.

Notes

Cut vegetables uniformly for even cooking

Don't add too much water as vegetables release their own moisture

Muthiya can be prepared a day ahead and stored

Use a heavy-bottomed pot to prevent burning

Adjust spice levels according to taste preference

Can be made vegan by ensuring all ingredients are plant-based

Nutrition