Undhiyu
Undhiyu is a traditional Gujarati mixed vegetable dish cooked with spices and herbs using a slow cooking method.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Eggplant (small, cut into quarters) | 250 | Grams |
| Potato (small, peeled and halved) | 250 | Grams |
| Sweet Potato (peeled and cut into chunks) | 150 | Grams |
| Green Beans (cut into 2 inch pieces) | 150 | Grams |
| Green Peas (shelled) | 100 | Grams |
| Fenugreek Leaves (fresh, chopped) | 1 | Bunch |
| Coriander Leaves (fresh, chopped) | 1 | Bunch |
| Coconut (fresh, grated) | 100 | Grams |
| Groundnut (roasted and coarsely ground) | 50 | Grams |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 5 | Clove |
| Green Chili (finely chopped) | 3 | Count |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Cumin Seeds | 1 | Tsp |
| Mustard Seeds | 1 | Tsp |
| Asafoetida | 0.5 | Tsp |
| Salt (or to taste) | 2 | Tsp |
| Oil (vegetable oil) | 100 | Ml |
| Water | 200 | Ml |
Instructions
- In a large bowl, mix grated coconut, ground peanuts, ginger, garlic, green chili, coriander leaves, fenugreek leaves, turmeric powder, red chili powder, coriander powder, and salt to form a stuffing mixture.
- Stuff the eggplant and potatoes with the prepared stuffing mixture.
- Heat oil in a large pot. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
- Add the stuffed vegetables, sweet potatoes, green beans, and green peas to the pot. Stir gently to mix.
- Add water to the pot, cover, and let it cook on low heat for about 45 minutes or until the vegetables are tender.
- Stir occasionally and check for seasoning. Adjust salt if needed.
- Once cooked, garnish with additional coriander leaves and serve hot.
Prep
- Soak groundnuts in water for 2 hours before roasting and grinding.
Kitchen equipment
Large Pot With LidGraterSpice Grinder