Undhiyu is a traditional Gujarati dish prepared using “n” number of ingredients. The main ingredients like the Winter Beans, Green Chikpeas, Green Pigeon Peas are available only during winters. The main Undhiyu is derived from the fact that the vessel used to cook Undhiyu is buried in the ground upside down (undhu) and the heat is applied from the top. A unique and healthy dish that is rich in proteins, vitamins, and carbohydrates. The medley of various spices and vegetables with deep fried dish in-between is a fantastic gourmet experience.
Time required: 2 Hours
Cuisine: Gujarati
Ingredients:
Protein:
½ Cup Val Dana / Avarekalu / Winter Beans
½ Cup Tuvar Dana / Tur Dana / Green Pigeon Peas / Togari Kalu or Shelled Peas
½ Cup Hara Channa Dana / Hasiru Kadale Kalu / Green Chickpea
Herbs:
1 Cup Hara Lasun / Garlic Scallions or Chives, Chopped finely
1 Cup Hara Dhania / Coriander Leaves, Chopped finely
Vegetables:
6 Baingan / Brinjals, slit
4 Small Aloo / Potatoes, slit
2 Medium sized Aloo / Potatoes, peeled and diced
1 Cup Surti Val Papadi / Lablab Bean / Chapparada Avarekayi, Chopped finely
1 Cup diced Kand / Purple Yam / Suvarnagadde
1 Cup diced Shakarakand / Sweet Potato
2 Ripe Kela / Banana or you can use Raw Bananas, cut into 1.5 inches and slit along with the peel
Spice paste:
1″ Adrak / Ginger
3 to 4 Hara Mirch / Green Chilies
5 Lasun / Garlic pods (Optional)
Dry Spices:
1½ tsp Ajwain / Carom seeds
¼ tsp Hing/ Asafoetida
¼ tsp Haldi / Turmeric
1 ½ tbsp Garam Masala Powder
1 tsp Aamchur / Dry Mango Powder
2 tbsp Dhania / Coriander Powder
2 tbsp Jeera / Cumin Powder
Others:
1 Cup Grated Nariyal / Coconut
10 – 12 Methi Muthias
½ Cup Oil
2 tbsp Roasted and peeled Moongaphalee / Peanuts / Groundnuts
2 tbsp Roasted Til / Sesame Seeds
2 tbsp Sugar or Jaggery
Salt to taste
Method:
Grind Groundnuts and Sesame seeds to a powder. Grind Ginger, Garlic, and Green Chilies to a paste.
Add Coriander leaves, Garlic Scallions, Coconut, Coriander-Jeera powder, Chili Powder, Ginger-Gralic-Chili paste, Turmeric, Salt, Sugar, Groundnuts, Sesame seeds powder, and 2 tbsp Oil and mix well.
Keep it aside.
Stuff the above masala into the Brinjals, Potatoes, and Banana and keep it aside.
Take a portion of the masala in another mixing bowl and mix the Val Papdi / Chapparada Avarekayi, Val Dana / Avarekayi, Green Tuvar / Togari Kalu or Shelled Peas with the masala and keep it aside. Let us call this Mixture1.
Deep fry the Sweet Potatoes, Diced Potatoes, and Purple Yam.
Prepare Methi Muthias.
Deep fry them until golden brown.
Keep the fried items aside.
In another mixing bowl, mix another portion of the masala with the deep fried vegetables (Sweet Potatoes, Diced Potatoes, and Purple Yam). Let us call this Mixture2.
Heat Oil in a thick-bottomed vessel or a cooker. Add Carom seeds and Asafoetida.
When the Carom seeds splutter, add Mixture1 and 2 cups of water and mix well. Close the vessel and cook for 3 to 4 minutes.
Arrange the stuffed Brinjals, Raw Banana, and Potatoes over Mixture1.
Spread Mixture2 over the stuffed vegetables. Add 2 Cups of water and close the vessel and cook for 3 to 4 minutes.
Add the remaining masala over it and another cup of water and cook for 10 to 15 minutes or until the Potatoes and Brinjal are soft.
Add the stuffed ripe Banana. Close and cook for 2 to 3 minutes.
Add the Methi Muthias and gently mix. Close and cook for another minute.
Remove to a serving dish.
Garnish with Coriander leaves. Serve hot with Poori or your choice of Indian Bread.
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