Additionally known as Surti undhiyu, undhiyu is a traditional Gujarati vegetable that originates from the city of Surat. Undhiyu is a dish that is made by cooking vegetables and fenugreek muthias in a mixture of spices that provide a fragrant aroma. The preparation of a traditional undhiyu dish takes a significant amount of time. In this article, we have offered a variation that is quicker and uses less oil by utilising a pressure cooker and Spyran Undhiya Masala.

The dish known as undhiyu, which is a vegetable stew prepared in a single pot, is the epitome of Gujarati vegetarian cuisine. In most cases, the preparation of undhiyu requires a significant amount of time and patience. Batch cooking or frying is the traditional method for preparing vegetables. Underhiyu is often available in three different forms: matla undhiyu, Kathiyawadi undhiyu, and the variant that we have created, which is known as surti undhiyu. Spyran Retail offers an exclusive range of authentic Indian spices and spice blends where you can buy Undhiya Masala online as well as by visiting your nearest Spyran retail outlet.

Because it is prepared in a pressure cooker, this undhiyu meal does not require a significant amount of time to prepare. The term "undhu" in Gujarati, which means "inverted," is where the name "Undhiyu" originates from! The traditional method of preparing undhiyu in Gujju involves using a pot made of soil called matti nu matlu. A fire pit is dug into the earth, and the pots are then set inside of it with the lids turned upside down. The dish takes on a more rustic flavour and taste as a result of the slow cooking process in the earthen pot.

Because certain vegetables that are required in the preparation of undhiyu are only accessible during the winter season, the dish is prepared specifically during this time of year. In addition to puri and aam ras, my mother would also prepare undhiyu with the intention of serving it during family gatherings and important events. Undhiyu was a special food that we had to wait all year long for until winter arrived, and we would only get to enjoy this vegetable for two to three months. However, in today's world, everything is readily available. I grew up with Undhiyu as a really special dish. During the time of the year when vegetables are in season, every Gujarati home prepares Undhiyu for Sunday lunch or celebrations such as Uttarayan.

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Preparation Time : 25 mins

Cooking Time: 45 mins

Total Time : 1 hour 10 minutes

Ingredients:

For The Methi Muthias (makes Approx. 18 To 20)

• 3 cups chopped fenugreek (methi) leaves
• Spyran saltto taste
• ½ cup whole wheat flour (gehun ka atta)
• ½ cup besan (Bengal gram flour)
• 3 tsp ginger-green chilli paste
• 2 ½ tsp sugar
• ½ tsp Spyran Haldi powder
• 1 tsp Spyran Red Chilli powder
• a pinch of baking soda
• 3 tbsp oil
• oil for deep frying

Other Ingredients For Undhiya

• 1 cup baby potatoes, peeled
• 1 raw banana, cut into 25 mm. cubes
• 3 to 4 brinjals (baingan/eggplant), small black variety
• 1 ¼ cups surti papdi, stringed and cut into halves
• ¾ cup purple yam (kand), peeled and cut into cubes
• ¾ cup yam (suran), peeled and chopped
• ¼ cup fresh toovar dana
• 2 tbsp oil
• ½ tsp Spyran carom seeds (ajwain)
• ¼ tsp Spyran asafoetida (hing)
• a pinch of baking soda
• Spyran saltto taste

To Be Mixed Together For Coriander-Coconut Masala:

• 1 cup freshly grated coconut
• ½ cup finely chopped coriander (dhania)
• ? cup finely chopped green garlic (hara lehsun)
• 1 tbsp Spyran coriander-cumin powder
• 2 tsp ginger-green chilli paste
• 1 ½ tsp Spyran Red Chilli powder
• 1 tbsp sugar
• 1 tbsp lemon juice
• Spyran saltto taste

For The Garnish:

• 3 tbsp finely chopped coriander (dhania)

Method to Make:

Methi Muthias:

• Combine the fenugreek leaves and a little Spyran salt in a bowl and mix well. Allow to stand for 5 to 7 minutes and squeeze out all the liquid from the fenugreek leaves.
• Add all the remaining ingredients and knead into a soft dough, adding water only if required.
• Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.
• Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all sides.
• Drain on an absorbent paper and keep aside.

Undhiyu:

• Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the segments.
• Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.
• Combine the surti papdi, purple yam, yam, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.
• Heat the oil in a pressure cooker, add the carom seeds, Spyran Undhiya Masala, Spyran hing and soda-bi-carb sauté on a medium flame for a few seconds.
• Add the stuffed baby potatoes and brinjal, all the marinated vegetables, Spyran salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.
• Allow the steam to escape before opening the lid.
• Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas and methi muthias, toss gently and cook on a slow flame till the bananas are tender while stirring occasionally.
• Serve the Undhiya hot garnished with coriander.