Recipe: Delicious Undhiyo

Undhiyo. Undhiyu, a traditional Gujarati curry prepared with many fresh vegetables and dhokli muthiya, is a must have item on festivals like Uttarayan (kite flying festival), Diwali, etc. and special occasions like marriage parties. Undhiyu is a one pot vegetable casserole dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience.

The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above. Undhiyu is an authentic Gujarati dish made with a variety of vegetables like broad beans, purple yam, potatoes, brinjals, papadi, etc. and fenugreek dumplings, cooked with coconut, garlic and few aromatic spices. During the winter season, I do prefer to make it as many times as I can. You can cook Undhiyo using 28 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Undhiyo

1. Prepare of surti papdi (double beans)stringed split half by hands).
2. It's of fresh tuvar dana/ lilvaa/fresh pigeon peas.
3. Prepare of ivy gourd (tindi).
4. It's of purple yam (Kand),peeled,cut into cubes.
5. Prepare of baby potatoes,peeled.
6. You need of small variety of brinjal.
7. It's of raw bananas cut into 1" pieces.
8. It's of soda bi carb.
9. It's of Salt.
10. Prepare of methi muthiyas (recipe shared before).
11. It's of oil.
12. You need of water(to cook).
13. You need of To make green aromat paste.
14. It's of fresh green peas.
15. You need of chopped fresh coriander leaves.
16. You need of whole fresh coconut,grated.
17. It's of green chillies (spicy variety).
18. It's of " ginger peeled and chopped finely.
19. You need of big bunch of green garlic.(hara leshun).
20. You need of " raw turmeric,peeled and chopped finely(fresh haldi).
21. Prepare of lemon(juice).
22. It's of Salt.
23. You need of Other ingredients:.
24. Prepare of white sesame seeds(safed til).
25. You need of carrom seeds(ajwain).
26. Prepare of For garnish.
27. You need of Finely chopped fresh coriander.
28. Prepare of Grated fresh coconut.

Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above. Undhiyu is a one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience.

Undhiyo step by step

1. Make methi muthiyas before hand(as per my recipe shared before).
2. Grind green peas and chopped fresh coriander to smooth paste. Grate fresh coconut. Grind green chillies,ginger, fresh turmeric pieces, green garlic(along with it greens)..with salt and lemon juice to smooth paste..
3. Mix grinded green peas- coriander paste,grated coconut and green chillies, ginger raw,turmeric garlic paste, white sesame seeds and carrom seeds...to make aromat green paste(masala). Divide this mixture into 6 parts..
4. Mix tuvar dana with splited surti papdi,add 1 part of green aromat paste,add salt & a pinch of soda bi carb,mix well and let it marinate for 5 mins.(Both tuvar dana,& split surti papdi should be wash with water before hand..then add & mix green paste) Make 4 parts of this mixture..
5. Soak ivy gourd/tindi in water for half hour(before chopping..as not to stain your fingers with black spots).Pat dry and chopped into small pieces. Add 1 part of green aromat paste, salt & a pinch of soda-bi-carb..mix and let it marinate for 5 mins..
6. Soak baby potatoes in salty water for 15 mins,so it will be easier to peel it's skin.After peeling,add a pinch of soda bi carb & one portion of green aromat paste mix and miranate for 5 mins..
7. Peel and chopped purple yam (Kand) into cubes,wash them in water,and then strain. Add a pinch of soda bi carb and 1 part of green aromat paste in purple yam pieces mix well and marinate for 5 mins..
8. Wash brinjals,pat dry, criss-cross on each,stuffed them with green aromat paste. Wash raw bananas, pat dry and cut into 1" pieces, criss-cross these cut banana pieces stuff them with green aromat paste..,sprinkle salt on them..
9. Now to assemble all above marinated vegs,in pressure cooker..First add about 150 ml of oil in pressure cooker,heat it for two mins. Off the flame.(I used up oil use for frying methi muthiyas).
10. Spread one part of tuvar dana- surti papdi mixture. On it spread marinated ivy gourd/ tindi mixture,on it spread 2 and portion of tuvar dana- split surti papdi mixture..
11. On it spread marinated purple yam (kand) marinated pieces.On it spread 3 rd portion of tuvar dana- surti papdi mixture..
12. On it spread marinated baby potatoes mixture..
13. On it spread 4 th portion of tuvar dana- surti papdi mixture..
14. On it arrange prepared raw banana & brinjals stuffed pieces...
15. Lastly spread prepared methi muthiyas. Add 2 glasses of water and pour remaining 50 ml of oil. Close the pressure cooker lid.. Pressure cook undhiyo for 3 whistles. Rest for at least 1/2 hour before opening the cooker lid..
16. At time of serving, add raw banana & brinjals sambariya., garnishing with chopped fresh coriander leaves and grated coconut..
17. Tip: Before unturning undhiyo in big vessel from pressure cooker, remove brinjals & raw banana sambariya so they don't break when we gently toss the undhiyo..
18. Raw veggies and seasonal herbs required for making Undhiyo..
19. Relish this authentic Gujarati,winter delicacy UNDHIYO with hot puris, shrikhand, khandvi, dal, for Sunday Lunch..

Traditionally the veggies are cooked or fried in batches. There are usually three versions of Undhiyu, matla undhiyu, Kathiyawadi undhiyu and the version we have made which is surti undhiyu. Undhiyu is a full of flavor mixed vegetable curry from the State of Gujarat mainly from Surat region of India. Undhiyu got it's name from the Gujarati word "undhu", which means upside down. This dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above.