MyMusingsSangSpeak-Pet Puja - Undhiyo

Undhiyo

Undhiyo is a finger licking Gujarati delicacy, it is a mixed vegetable recipe and forms a one dish meal too. It is made mainly during the winter festival of Uttarayan when these vegetables are plentifully available. It is highly nutritious and consists a good balance of greens, fibre, healthy oils, minerals and vitamins. The preparation is slightly time consuming, but, then the end result is really worth all the effort.

My elder maternal aunt used to make this yummy seasonal recipe that she had learnt from her Gujarati neighbours and I really loved this tasty dish, so I learnt to make it. The Surati Papdi (a particular type of beans) may not be available all over, and it can be substituted with any type of beans available in the local market. The different vegetables that go into the making of Undhiyo are Surati Papdi, carrot, cauliflower, potatoes, yam, raw bananas, brinjals, green peas, onion, fenugreek leaves, coriander, green chillies, ginger and garlic. If either of these vegetables are not available you can still make it even with 4-5 types of vegetables mentioned in the ingredients.

Ingredients

Surati Papdi – 150 gms

Carrot- 1 large

Baby Potatoes – 3-4

Yam – 100 gms

Raw bananas- 3 nos

Brinjals- 3-4 small sized

Green peas – 50 gms

Cauliflower – 50 gms

Groundnuts – 50 gms

Onions – 2 medium

Garlic ginger paste – 1 n ½ teaspoon

Green chillies – 2-3 nos

Fresh coriander – 3-4 sprigs

Oil - 3 tablespoons

Salt – as per taste

Turmeric powder – 1 teaspoon

Carom seeds (Ajwain) – ½ teaspoon

Garam Masala- 1 n ½ teaspoon

For Muthias-

Fenugreek leaves – 1 cup

Bajra Flour – ½ cup

Gram flour – ½ cup

Salt – To taste

Turmeric – ¼ teaspoon

Cumin and Coriander powder – ½ teaspoon

Red chilly powder – ¼ teaspoon

Water – For kneading the muthias and cooking

Method

For the methi muthias, clean and wash fenugreek leaves and knead them with bajra and gram flours with seasoning of turmeric, cumin, coriander, salt and red chilly powder. Make small balls and steam cook for about 10 minutes and set aside.

Clean, wash and chop all vegetables. Soak groundnuts in water for about 10 minutes. Heat oil in a pan, splutter carom seeds and stir fry chopped onions for about 2-3 minutes. Add chopped green chillies, ginger garlic paste and fry for a minute. Add all chopped vegetables one by one, soaked groundnuts along with turmeric, garam masala and salt and stir well. Add about 2 cups water and cover with a lid and cook for about 10 -12 minutes. Add the methi muthiyas and again cover for about 2 minutes. Finally add chopped coriander leaves and give a good stir. Undhiyo is ready, serve hot with roti.

Note – In case, methi or fenugreek is not available, you can make muthiyas of coriander leaves.