Undhiyu
Veg
Vegan
A celebratory slow-cooked casserole of winter vegetables — purple yam, raw banana, baby potatoes, flat beans (surti papdi), and fenugreek dumplings (muthia) — cooked in a spiced oil-and-coconut masala. Traditionally made underground (upside-down) in an earthen pot.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Surati
Best for
Lunch
Dinner
Recipe
Prep: 30 min
Cook: 40 min
Total: 70 min
2-3 servings
Ingredients
| 1 cup | small eggplants, quartered |
| 1 cup | potatoes, cubed |
| 1 cup | sweet potatoes, cubed |
| 1 cup | purple yam, cubed |
| 1 cup | surti papdi (flat beans), stringed and halved |
| 1 cup | green peas |
| 1 cup | methi (fenugreek) leaves, chopped |
| 1 cup | coriander leaves, chopped |
| 1 cup | coconut, grated |
| 2 tablespoons | ginger-green chili paste |
| 1 teaspoon | turmeric powder |
| 2 teaspoons | coriander-cumin powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | sugar |
| 1 tablespoon | lemon juice |
| 1 cup | oil |
| — | salt to taste |
| 1 tablespoon | sesame seeds |
| 1 tablespoon | carom seeds (ajwain) |
Instructions
- 1 In a large mixing bowl, combine coconut, coriander leaves, methi leaves, ginger-green chili paste, turmeric powder, coriander-cumin powder, garam masala, sugar, lemon juice, and salt to taste. Mix well to form a stuffing.
- 2 Stuff the quartered eggplants and potatoes with the prepared stuffing.
- 3 Heat oil in a large, thick-bottomed pan over medium heat.
- 4 Add sesame seeds and carom seeds to the hot oil and let them splutter.
- 5 Carefully place the stuffed vegetables into the pan.
- 6 Add the remaining vegetables: sweet potatoes, purple yam, surti papdi, and green peas.
- 7 Gently mix everything and cover the pan with a lid.
- 8 Cook on low heat for about 30-35 minutes, stirring occasionally, until all the vegetables are tender and cooked through.
- 9 Garnish with additional chopped coriander leaves before serving.
Tips
For a more authentic flavor, cook the undhiyu on a slow flame and use a clay pot if available.