One-Pot Signature Winter Dish – Undhiyu
One-Pot Signature Winter Dish - Undhiyu
Traditional Surti Undhiyu gets its name from the term ‘undhu’, which means upside down in Gujarati. It has its origins in the Umbadiyu, a dish farmer cooked in an earthen pot buried in the earth and set on fire.
It is a unique winter special preparation, wherein most of the ingredients that go into its making comprise seasonal root vegetables that grow during the winter season.
Equipment
- A deep pan
- Ladle
- Steamer/pressure cooker
Ingredients
Ingredients for the green masala
- 2 cups chopped coriander leaves
- 2 tbsp sesame seeds
- 1/2 tsp ajwain/bishop's weed
- 1 tbsp ginger paste
- 3- tbsp chili paste optional
- 1/2 cup chopped green garlic
- 1 tbsp garam masala
- 2 tbsp grated coconut
- 3 tbsp coriander powder
- 1 tbsp jaggery powder
- Salt as per taste
Ingredients for methi muthiya
- 1 cup methi/fenugreek leaves
- 1 cup jowar flour
- 2 tbsp besan/sattu flour
- 1/2 tbsp red chili powder
- 2 tsp lemon juice
- To taste Natural salt mix Curated by Luke Coutinho
- 1/2 tbsp organic jaggery powder
- Water as needed
- 1 tbsp cold pressed coconut oil
- 100 gm Surti papdi Hyacinth bean/lablab/field beans
- 100 gm papdi dana/peas as per availability broad bean seeds
- 8-10 baby brinjal
- 100 gm boiled yam
- 100 gm boiled sweet potato cubes
Instructions
To make methi muthiya:
- Take a bowl, add jowar flour, besan, chopped methi, Salt, red chili powder, jaggery, oil, lemon juice, and water and mix well.
- Keep the mixture slightly sticky so that the methi muthiya remains soft after cooking.
- Apply some oil in your hand, shape the muthiya like a dumpling, and steam it in a cooker.
- Keep aside.
For the green masala:
- To a bowl add coriander, green garlic, chili paste, ginger paste, coriander powder, sesame seeds, garam masala, grated coconut, jaggery, lemon juice, and salt, and mix well.
For the undhiyu:
- Clean the Surti papdi and papdi dana. Rinse very well.
- ln a bowl of water, rinse and place the other veggies.
- Take a pan, add 1 tbsp oil, add ajwain/bishop's weed, and a pinch of hing/asafoetida.
- Add brinjal, yam, and sweet potato, and add 3 tbsp green masala and 1/2 cup water.
- Cover the pan with its lid and medium flame for 10-15 minutes.
- Once the brinjal is softer and cooked well.
- Add papdi and papdi dana. Cook for another 10 minutes.
- Lastly add steamed methi muthiya and green masala, add 1/2 cup water and cook for 7 to minutes on a slow flame.
- Once the vegetables cook well and release an aroma, switch off the gas.
- Garnish with fresh coriander, coconut grated and green garlic chopped if available.
Variations
- Undhiyu has a good amount of root vegetables which Jains do not consume.
- We can substitute it with a mix of cluster beans, raw bananas, and bottle gourd (doodhi/ lauki).
Notes
- The variety of beans used in this dish makes it rich in thiamin, riboflavin, protein, folate, and B vitamins.
- Yam and sweet potatoes are loaded with vitamins A, C, potassium, and fiber.
- Green garlic not only adds a fresh flavor to the delicacies but is rich in allicin and manganese and also helps reduce inflammation in the body.
- Relish this signature Gujarati winter dish with bhakri, thepla, roti, or even puris.
Nutrition
Calories: 354kcalCarbohydrates: 56.4gProtein: 11.2gFat: 9.23g
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