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Undhiyu

Recipe by
Total Time:
45-60 minutes
Serves:6
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Gujarati Recipes from Bawarchi.com  

Undhiyu or Oondhiya is a mixed vegetable Gujarati curry. The traditional Undhiyu is a seasonal curry as some of the classic ingredients like Surti papdi (Indian Hyacinth beans) and Purple Yam (Kaand in Gujarati) are available only in winter. The rich, flavourful curry is made in different versions in various parts of Gujarat. 

The veggies - surti papdi, raw banana, yam and brinjal - are cut into large chunks for a good Undhiyu. Undhiyu tastes best when cooked on a low flame till the vegetables are tender. This highly nutritious side dish goes well with hot phulkas.

Take a look at more Side-Dish Recipes. You may also want to try Healthy Low fat Cauliflower cheese, Best Sambar, Easy Turkey with Mushrooms

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4

Ingredients

How to Make

  • For ghatta:
  • Mix all ingredients and make stiff dough.
  • Form into small oval dumplings
  • Heat 4 tbsp oil and fry ghattas for 2 mins.
  • Remove from oil. Keep aside.
  • Use a heavy large saucepan.
  • To proceed:
  • Form a paste of chilli, ginger, garlic and coriander.
  • Rub the chunky veggies with oil and masala paste.
  • Marinate for 30 mins.
  • Heat oil used for frying ghattas to proceed.
  • Add all the chunky vegetables and stir well.
  • Cover and cook for 4-5 mins.
  • Add papdi, turmeric, flour, ajwain and salt.
  • Cover and cook on low till the yam is almost done.
  • Add coriander, lemon, and sprinkle some water if required.
  • Add sugar and stir.
  • Serve hot with parathas.