Gujarati Undhiyu
A traditional Gujarati winter delicacy — Undhiyu is a mixed vegetable curry slow-cooked with fenugreek dumplings, root vegetables, and a spiced coconut-green masala. This hearty dish is best enjoyed with puris or hot rotis during festive occasions.
Shreya Singh
1 month ago
Ingredients
For the vegetables
For the methi muthia (fenugreek dumplings)
For the masala
Nutrition Facts (per serving)
- Calories 360
- Total Fat 18 g
- Saturated Fat 6 g
- Cholesterol 0 mg
- Sodium 720 mg
- Total Carbohydrate 44 g
- Protein 9 g
Instructions
- 1 Prepare the methi muthia: Mix fenugreek leaves with besan, wheat flour, spices, sesame, sugar, salt, and oil. Form small dumplings and shallow fry until golden. Set aside.
- 2 Grind coconut, coriander, ginger, green chillies, garlic, cumin-coriander powder, and jaggery into a coarse paste. This is the masala.
- 3 In a heavy-bottomed pot, heat oil. Add the papdi beans, potatoes, sweet potato, brinjals, and raw banana. Stir well.
- 4 Add the prepared masala and salt. Mix until the vegetables are well coated.
- 5 Add about 1 cup water, cover, and cook on a low flame for 25–30 minutes, stirring occasionally until vegetables are tender.
- 6 Add the fried muthia gently on top. Cover and steam for 10 more minutes to let flavors meld.
- 7 Once the oil separates and vegetables are soft, turn off the heat. Rest for 5 minutes.
- 8 Serve hot with puris or rotis, and enjoy this festive Gujarati delight.
