The cold season pairs beautifully with amazing green vegetables, surti papdi, pink yam, green garlic, sweet potatoes, and more definitely calls for the preparation of the famed traditional Gujarati Undhiyu that heralds the onset of winter. A burst of vegetables and muthia dumplings stuffed and coated with herbs and spices is a meal in itself. My observation in Mumbai Farsan shops was the pairing of this one-pot meal with fresh hot jelebis, while in Baroda its combination is with shrikand….oh what a combinations! Our Indian palate and preferences are unmatched, and the variety is immense. A complex dish with multiple layers that has attained cult status due to the seasonal availability of the vegetables and the time taking cooking process.
Umbadiyu, a southern Gujarati dish from which Undhiyu of today has evolved, is cooked in a matla (pot) . Undhiyu is derived from the Gujarati word ‘Undhu’, which means upside down. The vegetables based on their cooking time are coated with spices and placed in separate pots which are overturned & cooked covered with twigs and dry grass. A cooking process which allows the vegetables to slow cook in their juices and absorb the smoky flavours. A final mix of the ingredients from all the pots with a liberal drizzle of sesame oil and green chutney completes the dish.
The recipe shared here is a surti original which also mentions the ingredient substitutes. The one-pot dish was slow-cooked on the gas stove. What must be kept in mind is the order of layering the ingredients. The Undhiyu was perfectly paired with methi poories, another winter specialty.
UNDHIYU RECIPE
INGREDIENTS FOR THE METHI MUTHIA:
- Fenugreek Leaves/Fresh Methi Leaves/Menthiya Keerai 3 C
- Whole Wheat Flour ¾ C
- Besan/Bengal Gram Flour/Kadalai Maavu ½ C
- Ginger Garlic Paste 3 Tsp
- Sugar 1 Tbsp
- Chilli Powder 2 Tsp
- Turmeric Powder ½ Tsp
- Baking Soda ¼ Tsp
- Oil 3 Tbsp+ 3 Tbsp for Pan Frying
PREPARATION METHOD FOR THE METHI MUTHIA:
- Take a large bowl. Add the greens along with salt and sugar. Rest for 10 minutes. Add the rest of the ingredients except oil. Mix into a dough. Add oil and knead into a smooth dough. Make 15 balls and steam in a steamer till the muthia is cooked. Check for doness by inserting a knife. If it comes out clean, then the muthias are done.
- Take a heavy bottom pan, heat oil, and pan fry the muthia s till crisp on the outside. Set aside.
INGREDIENTS FOR FOR THE UNDHIYU:
- Surti Papdi /Tender Mochai Pods/Flat Beans 1 C
- Vaal/Lilva/Mochai Parrupu ½ C
- Green, Red Gram /Tuvar Dal/Pachai tuvaram Parupu ½ C
- Baby Potatoes peeled 1c
- Raw Banana with peel cut into 2 inch thick rounds 1
- Purple Yam (Kand) peeled and cut to large cubes ¾ C
- Yam (Suran) peeled and cut into large cubes ½ c
- Baby Brinjals Purple 6 -7
- Ajwain /carrom seeds ½ tsp
- Asafoetida 1 tsp
- Salt as required
INGREDIENTS FOR THE MASALA:
- Grated coconut 1c
- Finely chopped coriander leaves ½ c
- Finely chopped green garlic 4 tbsp
- Ginger-garlic paste 3 tbsp
- Sugar 1 tsp lemon juice 2 tsps
- Mix all ingredients and set aside
PREPARATION METHOD FOR THE UNDHIYU:
- Take the baby potatoes, brinjals, and banana. Make slits on the top and stuff with the masala. Ensure that ½ masala is set aside for coating other vegetables.
- Combine the rest of the masala with the remaining vegetables and set aside for 210 minutes.
- Heat Oil in a pressure cooker. Add the ajwain and asafoetida. Sauté and layer the surti papdi followed by potatoes, vaal, yam, and top it with brinjals, banana, and tuvar.
- Add the salt and 1 cup of water and pressure cook till 2 whistles.
- Remove, add the muthias and mix gently. Serve garnished with coriander leaves and a drizzle of sesame oil.
NOTE
- Use double the quantity of yam (suran/senai) if purple yam is not available.
- Substitute peas in place of fresh red gram.
- Substitute green garlic with 6 cloves of regular garlic.
METHI POORI RECIPE
Ingredients for Methi Poori:
- Whole Wheat Flour 1 C
Chopped - Methi/Fenugreek Leaves ½ C
- Turmeric ½ Tsp
- Chilly Powder ½ Tsp
- Asafoetida ½ Tsp
- Salt As Required Oil for Frying
Preparation Method for Methi Poori:
- Make a stiff dough with ingredients Sprinkle water if required.
- Roll the dough into small poories and deep fry on both sides till golden brown.
Classic Combo “Undhiyu with Methi Poori” is ready 🙂
