Undhiyu is a mixed vegetable dish originally from Surat, Gujarat. The name of this dish comes from the Gujarati word 'undhu', which translates to upside down: The dish is traditionally cooked upside down underground in earthen pots.
This seasonal dish uses vegetables that are available during winter, including fresh peas used with the pod, raw bananas, small eggplants, potatoes, and purple yam.
- 500 g - potatoes, small brinjals, broad beans, lilwa, yam and fenugreek dumplings
- 2 tbsp - canola oil
- 1 tsp - chopped green chillies
- 1/2 tsp - coriander powder
- 1/2 tsp - red chilli powder
- 1 tsp - cumin powder
- 1/4 tsp - turmeric powder
- 1/2 tsp - cumin seeds
- 1/2 tsp - mustard seeds
- 1/8 tsp - hing
- 1 tbsp - lemon juice
- 2 tsp - sugar
- Salt to taste
- For dry masala:
- 1/4 cup - roasted peanuts
- 2 tsp - fennel seeds
- 1 tsp - gram flour
- 1 tsp - desiccated coconut
- 1 tsp - sesame seeds
- 1 tsp - Kasuri Methi
How to Make Undhiyu
- Grind finely the dry masalas.
- Heat oil and add cumin seeds, mustard seeds and hing.
- Once it splutters, add chopped green chillies and saute for a while.
- Add mixed vegetables, salt, turmeric powder and sugar, mix well.
- Cover and let it simmer until the vegetables are soft.
- Add red chilli powder, coriander powder and cumin powder along with ground dry masala.
- Mix all together and cook again for 2-3 mins.
- Turn off the heat and mix lemon juice in it. Serve hot.
- Recipe Courtesy: My Own Food Court