Recipe

Undhiyo (Mixed Vegetable Gujarati Dish) - Oil-free!

Prep Time
40 minutes
Cook Time
30 minutes
Servings
3 servings

Wintertime and if you are in western parts of India, you can’t miss the mention of Undhiyo/ Surti Undhiyo. It is a regional speciality of Surat. While living in Mumbai I used to buy it from stores that sold them as a Sunday special dish. After leaving Mumbai I was forced to make it myself.

Conservative Gujaratis would be very particular about wanting the specific ingredients and vegetables to make this classic dish.

With due apologies, I have tweaked it a bit to suit the local availability of ingredients.

It comprises of vegetables that are available during the winter, muthia (dumplings/fritters made with fenugreek leaves and spiced chickpea flour, and either steamed or fried), potatoes, and purple yam, and sometimes plantain. These are spiced with a dry curry paste usually cooked with a lot of oil.

Ingredients
  • Indian Broad beans/ Papdi beans/ Avarakai: ½ cup (cut into squares)
  • Regular Yam/ Purple Yam: ½ cup(cut in cubes)
  • Potato: ½ cup(cut in cubes)
  • Raw banana: ½ cup(cut in cubes)
  • Small Eggplant: 4 (slit in quarters)
  • Sweet potato: ½ cup( cut in cubes)
  • Green peas: ¼ cup
  • Ajwain: ½ tsp
  • Hing: a pinch
  • Turmeric: ½ tsp
  • Rock salt: to taste
  • Sesame seeds: 1 tsp

For muthias

  • Methi leaves: 1 cup( chopped)
  • Besan: 1/3 cup
  • Ginger: ½ inch
  • Green chili: 1 no
  • Ajwain: ½ tsp
  • Rock salt: to taste

For dry spice paste

  • Coriander leaves: 1 cup
  • Fresh coconut: ¾ cup(grated)
  • Garlic: 3 cloves
  • Ginger: 1 inch
  • Green chili:1 no
  • Jaggery: 1 tsp
  • Rock salt: to taste
  • Lime juice: 1 tbsp
Method
  • Knead together all muthia ingredients into soft dough. Sprinkle very little water to bring it together. It will seem sticky but that is ok.
  • Shape into oval/ oblong muthias and bake on a greased tray at 170 ° C for around 15-20 minutes until crisp.

  • Blend all ingredients for dry spice paste without water and keep aside.
  • Rub salt and turmeric powder on all cubed vegetables.
  • Slit the eggplants into quarters and fill them with the coconut spice paste.
  • Heat a heavy-bottomed pan. Add ajwain, hing and sesame seeds. Dry roast for a few minutes.
  • Add ½ cup of water and place marinated vegetables in the pan, along with stuffed eggplant.
  • Spread coconut spice paste on top of vegetables and cover the pan.
  • Allow to cook the vegetables on slow fire for 20 minutes.
  • Do keep a check to ensure that the vegetables are not burning at the bottom.
  • If need be add ¼ cup water from the side of the pan.
  • Check if the vegetables are cooked but don’t get mushy.
  • Add muthias to the cooked vegetables and gently stir everything together.
  • Add ¼ cup water and cover and cook for 5 mins.
  • Serve hot garnished with coriander leaves.

Wellcure Tip:

  • You may want to use another recipe for makingmuthias

Eating guide:

  • Food group: vegetables and nuts.
  • Lightly cooked/steamed veggies ensure the water content and enzymes are retained, both a must for good digestion and overall nourishment through food!
  • Veggies are loaded with enzymes and high water content. They aid in digestion and act as a daily dose of vitamins and minerals.
  • Nuts provide good fats and protein for the body.

Disclaimer: The health journeys, blogs, videos and all other content on Wellcure is for educational purposes only and is not to be considered a ‘medical advice’ ‘prescription’ or a ‘cure’ for diseases. Any specific changes by users, in medication, food & lifestyle, must be done under the guidance of licensed health practitioners. The views expressed by the users are their personal views and Wellcure claims no responsibility for them.

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