Serves 2 · Prep 45 min · Cook 25 min · 435 calories per serving
A traditional Gujarati winter delicacy, this is a one-pot mixed vegetable casserole that is slow-cooked to perfection.
Why it's healthy
Undhiyu is a nutrient-dense dish owing to its vast assortment of vegetables. It provides substantial dietary fiber from beans like surti papdi and tuver, as well as from root vegetables, which supports digestive health and satiety. The chickpea flour used in the muthiya, along with the legumes, offers a good source of plant-based protein. Healthy fats are contributed by peanuts and sesame seeds in the masala, providing monounsaturated fats. The medley of vegetables ensures a wide range of vitamins and minerals, including potassium from potatoes and yams, and iron from green leafy vegetables, making it a wholesome, albeit calorie-rich, meal.
Ingredients
50g Surti Papdi (flat beans), cleaned
30g Purple Yam (Kand), peeled and cubed
30g Sweet Potato, peeled and cubed
30g Baby Potato
2 Small Brinjals (eggplant), slit
30g Raw Banana, peeled and cubed
1/4 cup Chickpea Flour (Besan)
2 tbsp chopped Fenugreek leaves (Methi)
1/4 tsp Turmeric powder
1/4 tsp Red Chili powder
2 tbsp grated fresh Coconut
1 tbsp chopped Coriander leaves
1 Green Chili
1/2 inch Ginger
2 cloves Garlic
1/2 tsp Sugar
1/2 tsp Lemon juice
1.5 tbsp Peanut Oil
Oil for frying muthia
1/4 tsp Carom seeds (Ajwain)
A pinch of Asafoetida (Hing)
1/4 cup Water
Salt to taste
Instructions
Prepare the Muthia: Mix chickpea flour, fenugreek leaves, turmeric, chili powder, a pinch of sugar, salt, and 1 tsp oil. Knead into a firm dough with a little water. Shape into small ovals and deep-fry until golden brown. Set aside.
Prepare the Green Masala: Grind coconut, coriander leaves, green chili, ginger, garlic, sugar, and lemon juice into a coarse paste.
Prepare the Vegetables: Stuff the slit brinjals and baby potatoes with a portion of the prepared green masala.
Start Cooking: Heat 1.5 tbsp of oil in a heavy-bottomed pan or pressure cooker. Add carom seeds and asafoetida.
Layer the Vegetables: First, add the surti papdi and a sprinkle of salt. Then, layer the stuffed potatoes, yam, sweet potato, raw banana, and stuffed brinjals on top.
Add Masala and Water: Spread the remaining green masala over the vegetables. Pour the 1/4 cup of water around the edges of the pan. Do not stir.
Cook: Cover and cook on low heat for 20-25 minutes, or until the vegetables are tender. If using a pressure cooker, cook for 2-3 whistles.
Final Steps: Once cooked, add the fried muthia to the pan. Gently mix everything together, being careful not to mash the vegetables.
Garnish and Serve: Garnish with fresh chopped coriander and serve hot.