Undhiyu or Surti Undhiyu as it is popularly known is a traditional and seasonal Gujarati delicacy that is prepared with dhokli muthiya and fresh vegetables. This dish is prepared on special occasions such as weddings and festivals. Undhiyu is prepared in different parts of Gujarat, differently. There are different variations such as Kathiyawadi style, Surti Style, Matla Undhiyu style, etc. However, each has its signature taste.
Ingredients required for Undhiyu
An authentic vegetarian and hallmark delicacy of Gujarat, Undhiyu is not just a recipe but an emotion. Let’s know about Undhiyu ingredients in detail.
Prep Time: 1 hour | Serves: 10 to 12 units | Cooking Time: 15 mins
For The Vegetables
● ½ to ⅔ cup fresh tuvar or Pigeon peas
● 2 cups Surti papdi (chopped)
● 100 gram brinjal
● 10 to 12 medium-sized potatoes
● 1 sweet potato -
● 1 raw banana
● 150 grams purple yam -
For The Muthia (methi)
● 1 cup methi leaves (finely chopped)
● 1 pinch baking soda
● 1 cup besan
● 1 teaspoon sesame seeds
● 1 tbsp Ginger garlic and green chillies paste
● ¼ teaspoon red chilli powder
● ¼ teaspoon turmeric powder
● ½ teaspoon cumin powder
● ½ teaspoon coriander powder
● ½ tablespoon oil
● ¾ teaspoon sugar - (as per requirement)
● Salt as per taste
● 1 tablespoon lemon juice
For The Green Masala
● ½ cup coconut (grated)
● ¼ cup coriander leaves (finely chopped)
● 2 tablespoons sesame seeds
● ½ tablespoon green chilli paste
● ½ tablespoon garlic paste
● ½ tablespoon ginger paste
● ¼ teaspoon turmeric powder
● ¼ teaspoon red chilli powder
● 3 teaspoons coriander powder
● 2 teaspoon cumin powder
● 1 teaspoon sugar - (as per requirement)
● 1 tablespoon lemon juice
● Salt as per taste
To Temper Undhiyu
● ½ teaspoon cumin seeds
● ½ teaspoon carom seeds
● ½ teaspoon hing
● 4 to 5 tablespoons peanut oil or sesame oil
Method
Here’s a simple and easy-to-prepare Undhiyu recipe that you can relish with your loved ones. Gujarati Undhiyu Recipe is best understood if it is followed in a step-by-step manner. Follow the steps given below:
Preparing Green Masala for Undhiyu
Step 1: Take a mixing bowl and add chopped coriander leaves and grated coconut. Mix both ingredients well.
Step 2: Now, take a mixer or mortar-pestle and crush green chillies, garlic and ginger into a fine paste. Now put this in the mixing bowl.
Step 3: Add salt, sugar, lemon juice, cumin powder, coriander powder, red chilli powder, turmeric powder, green chilli paste and sesame seeds in the mixing bowl.
Step 4: Now, gently mix all the ingredients well. The green masala paste is ready.
Prepping up the vegetables
Step 1: Take surti papdi beans and string and pod them.
Step 2: Rinse them properly. Now strain it and then keep them aside.
Step 3: Take a bowl of water and start peeling and rinsing the vegetables. Take baby potatoes, sweet potatoes, purple yam and brinjals.
The vegetables are ready.
Preparing the star inclusion - Methi Muthia
Step 1: Take a mixing bowl and add besan and finely chopped fenugreek leaves or methi leaves.
Step 2: Now, add lemon juice, salt, sugar, oil, coriander powder, cumin powder, red chili powder, turmeric powder and baking soda. Mix it well. Cover it and keep it aside for 10 to 15 minutes.
Step 3: Start adding some water and mix it properly. Now keep mixing the mixture. Keep the mixture a bit sticky to prepare soft muthias.
Step 4: Take some oil in the palms to give a shape to the muthias. Put the muthias in a bowl and cover it. One can also deep fry the methia muthias.
Stuffing the vegetables:
Take a brinjal and criss-cross slit from the base. Put the masala in the brinjals. Similarly, cut the potatoes and put the masala in them. Then, take the raw banana and stuff masala in the same way as done with brinjal and potatoes. Place the stuffed veggies aside. Also, keep the remaining stuffing masala aside.
Preparing the Undhiyu
Now that all the basic preparation is done, it is time to start the cooking process.
Step 1: Take a pressure cooker and put sesame oil in it. You can also replace it with peanut oil. Add 4 to 5 tablespoons of oil. Let it heat.
Step 2: Now, add cumin seeds or carom seeds or ajwain to the hot oil. Let it crackle and turn brown. Now add hing and stir it well.
Step 3: Add fresh pigeon peas or podded beans. Stir it properly.
Step 4: Put a pinch of soda to preserve the green colour of the beans.
Step 5: Now, start adding the remaining coconut masala. Stir the entire mixture and saute it well. Keep the flame from low to medium.
Step 6: Now, the beans will form a base-like layer.
Step 7: Now put chopped purple yam in the layer right that of beans.
Step 8: Take chopped sweet potato and raw bananas and form another layer.
Step 9: Now, start sprinkling the coconut masala on the mixture. Do not mix.
Step 10. The potatoes and brinjal will form the next layer.
Step 11: Now, add half a cup of water from the edges. Do not mix.
Step 12: Once done, place the methia muthias gently. Do not rush or else they will break. Now put in salt as per taste.
Step 13: Now, put the lid on the pressure cooker and cover it. Let it cook for 8 to 10 minutes from medium to high flame.
Step 14: Once the pressure is released, open the lid and gently mix undhiyu in order to avoid any breakage of stuffed vegetables.
Step 15: Here, undhiyu is ready to be enjoyed with hot puris, roti or any desired Indian flatbread or steamed rice or any other form of rice.
Step 16: Do not miss to garnish some freshly chopped coriander.
Variations of Undhiyu
Undhiyu is one of the most awaited and loved Gujarati cuisine. Since, the majority of vegetables that are included in this dish are available in winter, it is prepared especially during this time of the year only.
●Undhiyu is prepared in Kathiyawadi or Saurashtra style wherein the vegetables are not stuffed and it is cooked as it is. It is also prepared in Surati style wherein coconut-peanut masala is stuffed into the vegetables.
●Pressure cooker style Undhiyu
●Apart from this, there is ‘Matla Undhiyu’ as well which is cooked in Earthen Pot. Being cooked in this vessel elevates the taste immensely as well as imparts a lot of nutritional value as well.
●Undhiyu is also prepared as ‘Baked Undhiyu’ wherein the Microwave or Oven has its major role.
Serving Suggestions
Undhiyu is enjoyed hot with freshly fried puris, bajra rotla, bakhri, parathas or with any Indian flatbread. Also, one can relish this dish with rice as well.
Expert Tips
As Undhiyu is a yesteryear recipe, there are certain tips we would like to share that will help you in preparing this dish.
This dish is best relished when it has more vegetables. The following are some of the vegetables. But, in case you are not having enough vegetables, you can substitute them with others as mentioned below:
- Surti Papdi can be substituted with fresh lima beans, edamame beans or fava beans
- Baby potatoes can be substituted with large or medium potatoes
- Fresh pigeon peas can be substituted with green peas, edamame beans or fresh green chickpeas
- Small brinjals with medium-sized aubergines
- Purple yam with regular yam or elephant foot yam
Conclusion
An authentic concoction and a dish that has been prepared for generations, Undhiyu depicts the onset of winters in the State of Gujarat. It enjoys its position in the list of Gujarati delicacies because of the inclusion of a seasonal tinge in this dish as well as the laborious cooking process. So, this winter, do not miss to try and cook this age-old and evergreen recipe of Undhiyu.
FAQ or Frequently Asked Questions
Q. From where does Undhiyu belong?
A. Though Undhiyu is a Gujarati delicacy, it was mainly created in Surat. Thus, it is also known as Surti Undhiyu.
Q. Is Undhiyu nutritious?
A. Undhiyu is a healthy and nutritious delicacy because it is a rich source of amino acids. Most importantly, it includes those vegetables that are superfoods and are not eaten separately. Thus, this dish gives an opportunity to eat and relish seasonal vegetables. Also, one thing which needs to be taken care of is the usage of oil.
Q. Why is this dish termed ‘Undhiyu’? What does it mean?
A. Undhiyu comes from the Gujarati word ‘Undhu’ which means upside down. If we see the traditional style of cooking undhiyu, is prepared in an Earthen pot which is also known as ‘Maati nu matlu’ or ‘Mitti ka matka’ to understand it more precisely. A fire pit was dug in the ground on which the earthen pots were placed upside down after sealing them. This cooked the dish slowly and imparted a rustic flavour that not only enhanced the taste but at the same time is healthy. That is why this dish is known as Undhiyu.