Undhiyu
Traditional Gujarati mixed vegetable curry
Ingredients
Instructions
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Prepare the stuffingIn a bowl, mix the grated coconut, chopped cilantro, green garlic paste, ginger paste, green chili paste, 1 tablespoon undhiyu masala, and salt to taste. This mixture will be used as stuffing for the vegetables.
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Stuff the vegetablesTake the slit eggplants and banana peppers and stuff them generously with the prepared masala mixture. Press gently to ensure the stuffing stays inside.
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Prepare the remaining vegetablesIn a large mixing bowl, combine potatoes, purple yam, sweet potatoes, and pigeon peas. Add the remaining stuffing mixture, carom seeds, and 1 tablespoon undhiyu masala. Toss gently to coat all vegetables with the spices.
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Layer the ingredientsIn a heavy-bottomed pot or pressure cooker, heat the oil. Once hot, add a layer of the mixed vegetables at the bottom. Then add a layer of the stuffed eggplants and peppers. Top with the steamed methi muthia pieces. Repeat these layers until all ingredients are used, ending with methi muthia on top.
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Cook the UndhiyuSprinkle 1/4 cup water over the layered vegetables. Cover the pot with a tight-fitting lid and cook on low heat for about 45 minutes if using a regular pot, or for 3-4 whistles if using a pressure cooker. The vegetables should be tender but not mushy.
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Rest and serveOnce cooked, let the Undhiyu rest for 15 minutes without opening the lid. This allows the flavors to meld together. Gently mix all the layers before serving, being careful not to mash the vegetables.
Nutritional Information
420
Calories
per serving
12
Protein
g
55
Carbohydrates
g
18
Total Fat
g
4
Saturated Fat
g
12
Fiber
g
15
Sugar
g
580
Sodium
mg
35
Vitamin C
mg
4.5
Iron
mg
Undhiyu is Also Known As
Umbadiyu, Gujarati Undhiyu, Winter Special Undhiyu or Surti Undhiyu
