This is one of the classic mixed vegetable preparations made in gujarat. It is called "undhiyu" as it was traditionally prepared in an earthen pot hung up-side down on a fire flame ("undhu" means up-side down in gujarati). The ingredients to this dish are found specifically in gujarat in the winter season. However, for the residents of USA, you can find a frozen pack of vegetables needed for undhiyu, packed by "swad".
I'll present this recipe differently, as there are multiple phases to this preparation.
Muthiya:
1 cup besan (gram flour)
1 cup chopped methi (fenugreek)
2-3 tbsp oil
1 tbsp thick flour or rawa
2-3 chopped green chili
1 pinch turmeric powder
1 tsp lemon juice
1 tsp sugar
salt to taste
Preparation:
Mix the ingredients stated above, with water, until the dough is sticky and ready to make balls out of it. Make small balls of the dough and deep fry in oil. The muthiya are ready to be added in the vegetable preparation.
Masala:
1/2 cup grated coconut
5-6 green chili
1/2 cup chopped coriander leaves
2 tsp dhaniya powder
1 tsp garlic paste
1 tsp sugar
1 tsp lime juice
salt to taste
Preparation:
Grind all the above stated ingredients in a mixer. The masala is ready.
Vegetables:
100 gm Surati papdi
100 gm Suran
100 gm purple kand
50 gm lilva beans
2-3 small eggplants
(all of the above are present in the "swad" undhiyu mix frozen veg packet)
6-7 small potatoes
2-3 bananas (ripe)
Preparation:
1. Cut all the vegetables above, other than bananas and potatoes.
2. Heat 2 tsp oil in a pan. Add all the vegetables other than bananas and potatoes and let the vegetables cook. Cover the pan with a plate full of water for better cooking. Add 1 pinch baking soda and a pinch of hing to it.
3. Cut the potatoes and bananas with four cuts and fill the masala prepared above in them.
4. Add the filled potatoes and extra masala to the pan of vegetables and let it cook.
5. After about 5 mins of cooking, add a little water to the mixture and add the muthiyas. Let the mixture cook.
6. After about 4-5 minutes, add the filled bananas and stir the mixture gently. Let it cook for 3-4 minutes.
7. Garnish with coriander leaves and grated coconut.
The undhiyu is ready to eat!!
2 comments:
"It is called "undhiyu" prepared in an earthen pot hung up-side down on a fire flame ("undhu" means up-side down in gujarati)."
This is a simplistic description of the process, which I have seen many times.
The pots are never hanged, though.
And Your process is completely different and nothing Undhu about it.
Yeah, this is a process to make it in the house. Learnt it from my mom :) It does taste like the undhiyu I have had in gujarat, though not that oily.
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