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Undhiyu

Undhiyu is a winter special Gujarati main course dish. It is made using over 20 ingredients, including winter vegetables of the state, spices, and muthiyas.
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Serves

1-2

Cooking Time

60 - 120 Min

Preparation Time

120 Min

Difficulty

Expert

INGREDIENTS

  • 6-8 green garlic
  • 3-4 baby brinjal
  • 50 gm fresh tuvar dana
  • 50 gm fresh lilva dana
  • 6-8 small potatoes
  • 100 gm sweet potatoes
  • 100 gm yam
  • 25-30 broad beans (surti papdi)
  • 2 raw banana
  • 30 gm sugar
  • 10 gm tamarind
  • 5 tbsp scraped coconut
  • 4 green chillies
  • A pinch of asafoetida
  • 1 tsp turmeric powder
  • 1 cup coriander leaves
  • 2 inch ginger
  • 1 tsp mustard
  • 1 tsp whole cumin
  • 1 tsp ajwain
  • Salt as per taste
  • Muthiyas, as per preference

PREPARATION

  1. 1

    Wash, peel off and dice potatoes, yam, sweet potatoes, and raw bananas.
  2. 2

    Wash Brinjal and slit them into four without cutting the stem.
  3. 3

    Make a paste of garlic, green chillies and ginger and mix cut coriander.
  4. 4

    Stuff in this mixture in potatoes and brinjal.
  5. 5

    String beans and cut into one-inch long pieces.
  6. 6

    Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
  7. 7

    When mustard seeds crackle mix in ground Masala and broad beans.
  8. 8

    Put the rest of the vegetables in layers one on top of the other.
  9. 9

    Sprinkle salt and turmeric powder.
  10. 10

    Stir-fry for five minutes on high flame heat.
  11. 11

    Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
  12. 12

    Mix in fried Muthiyia and again simmer (boil slowly at low temperature) for 15 minutes.
  13. 13

    Shake the vegetables occasionally but do not use a spoon to stir.
  14. 14

    Serve hot decorated with scraped coconut coriander leaves, kowta chutney, bajra rotla, puri.
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