Introduction
Uttarayan, also known as the Kite Festival, is one of the most celebrated festivals in Gujarat. Amidst the colorful skies filled with kites, a feast of traditional dishes adds to the joy of this occasion. One such iconic dish is Undhiyu—a wholesome, flavorful, and aromatic Gujarati delicacy that is a must-have during Uttarayan. This mixed vegetable dish, cooked with a blend of spices, is traditionally slow-cooked to perfection, making it a festive favorite.
In this article, we’ll guide you through a step-by-step process to prepare authentic Undhiyu at home, ensuring you get the perfect taste and texture for this special day.
What is Undhiyu?
The name “Undhiyu” comes from the Gujarati word “undhu,” meaning “upside down,” as it was traditionally cooked in an upside-down clay pot buried in the ground and heated from above. This dish combines winter vegetables, fenugreek dumplings (muthiyas), and a medley of spices, making it a true celebration of seasonal flavors.
Ingredients for Undhiyu
Here’s what you’ll need to make this authentic dish.
For the Vegetables:
- Purple yam (ratalu): 1 cup, peeled and diced
- Surti papdi (flat beans): 1 cup, stringed and halved
- Green peas: ½ cup
- Baby potatoes: 1 cup, peeled
- Raw bananas: 1 cup, diced
- Eggplant (baingan): 4 small, slit halfway
For the Muthiyas (Fenugreek Dumplings):
- Fenugreek leaves (methi): 1 cup, finely chopped
- Besan (gram flour): ½ cup
- Wheat flour: 2 tbsp
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp
- Sesame seeds: 1 tsp
- Sugar: ½ tsp
- Salt: To taste
- Oil: 2 tbsp (for frying or steaming)
For the Masala Paste:
- Coriander leaves: 1 cup, finely chopped
- Grated coconut: ½ cup
- Green chilies: 4-5, finely chopped
- Ginger: 1-inch piece, grated
- Garlic: 6-8 cloves, minced
- Turmeric powder: ½ tsp
- Coriander powder: 1 tsp
- Cumin powder: 1 tsp
- Garam masala: ½ tsp
- Sugar: 1 tsp
- Salt: To taste
- Lemon juice: 2 tbsp
Other Ingredients:
- Oil: 4-5 tbsp
- Ajwain (carom seeds): ½ tsp
- Asafoetida (hing): A pinch
- Water: As needed
Step-by-Step Recipe for Undhiyu
Step 1: Prepare the Muthiyas
- In a mixing bowl, combine fenugreek leaves, besan, wheat flour, turmeric powder, red chili powder, sesame seeds, sugar, and salt.
- Add a little water and knead into a firm dough.
- Shape the dough into small oval dumplings.
- Fry the muthiyas in oil until golden brown, or steam them for a healthier option. Set aside.
Step 2: Prepare the Masala Paste
- In a blender, combine coriander leaves, grated coconut, green chilies, ginger, garlic, turmeric powder, coriander powder, cumin powder, garam masala, sugar, salt, and lemon juice.
- Blend into a coarse paste. Set aside.
Step 3: Stuff the Vegetables
- Take the baby potatoes, eggplants, and raw bananas, and partially slit them halfway.
- Stuff each vegetable with the prepared masala paste. Reserve the remaining paste for later use.
Step 4: Cook the Vegetables
- Heat oil in a large, thick-bottomed pan or kadai.
- Add ajwain and asafoetida to the hot oil. Sauté for a few seconds.
- Add the stuffed vegetables, surti papdi, purple yam, and green peas to the pan.
- Sprinkle the remaining masala paste over the vegetables. Mix gently to avoid breaking the stuffed vegetables.
Step 5: Slow-Cook the Undhiyu
- Add a little water to the pan, cover it with a lid, and let the vegetables cook on low heat for about 30-40 minutes. Stir occasionally to ensure even cooking.
- Once the vegetables are tender and the masala is well-cooked, add the prepared muthiyas to the pan.
- Cook for an additional 10 minutes to let the flavors blend.
Serving Suggestions
Undhiyu is best enjoyed hot, served with:
- Soft, fluffy pooris or phulkas
- Steamed basmati rice
- A side of chaas (buttermilk) to balance the flavors
Pro Tips for Perfect Undhiyu
- Use fresh, seasonal vegetables for authentic taste and flavor.
- Slow-cooking is key to achieving the perfect texture and depth of flavor.
- For a richer taste, drizzle some groundnut oil over the Undhiyu before serving.