Authentic Gujarati Undhiyu Recipe: A Step-by-Step Guide

Ingredients

200 grams Surti papdi
200 grams Ratalu (purple yam)
200 grams sweet potatoes
200 grams small brinjals
1 raw banana
200 grams potatoes
2 tablespoons oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon ajwain (carom seeds)
1/2 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder
Salt to taste
1/2 cup fresh coriander leaves
1/2 cup fresh coconut
2 green chillies
1 inch piece of ginger
3 cloves of garlic
2 tablespoons sesame seeds
1 tablespoon sugar
1 tablespoon lemon juice
1/2 teaspoon garam masala powder
2 tablespoons coriander powder
1 teaspoon red chilli powder

Steps and instructions

Wash all the vegetables thoroughly. Cut the ends of the Surti papdi and string them. Peel the purple yam, sweet potatoes, raw banana, and potatoes and cut them into big pieces. Make a slit in the brinjals and potatoes without cutting them into half.
Grind together fresh coriander leaves, fresh coconut, green chillies, ginger, and garlic in a mixer to make a coarse paste.
Heat oil in a pan. Once the oil is hot, add cumin seeds, fennel seeds, ajwain, asafoetida, and turmeric powder and let them crackle for a few seconds.
Add the coriander-coconut paste and cook for 2-3 minutes until the oil starts to separate.
Add sesame seeds, sugar, lemon juice, garam masala powder, coriander powder, and red chilli powder and cook for another minute.
Add Surti papdi, purple yam, sweet potatoes, raw banana, potatoes, and brinjals and mix well. Add salt to taste.
Cover the pan and cook on low heat until all the vegetables are cooked, approximately 20-25 minutes. Stir occasionally to avoid the vegetables sticking to the bottom of the pan.
Once all the vegetables are cooked, switch off the heat and let the Undhiyu rest for a few minutes before serving.

Tools for making

Cutting board - Used to chop and prepare the vegetables
Knife - Essential for cutting and peeling the vegetables
Mixer - Used to grind the coriander-coconut paste
Pan - Used for cooking the Undhiyu
Spatula - Helps in stirring and mixing the vegetables
Cover/lid - Used to cover the pan while cooking the Undhiyu

Recipe variations

Add freshly grated coconut to the Undhiyu for added texture and flavor.
Include other seasonal vegetables such as suran (elephant foot yam), gawar beans (cluster beans), or valor papdi (hyacinth beans).
For a spicier version, increase the quantity of green chillies or add red chilli powder according to your taste.
You can add muthiya, a traditional Gujarati dumpling made with chickpea flour and spices, to the Undhiyu for an extra element.
Add a squeeze of lime juice before serving to enhance the tanginess of the dish.
For a vegan version, substitute oil for ghee or butter.
Experiment with different spice blends such as adding cinnamon, cloves, or star anise for a unique flavor profile.
If you prefer a crunchier texture, you can lightly deep-fry the vegetables before adding them to the Undhiyu.
For a gluten-free option, ensure all the ingredients used, including spice powders, are free from gluten.

Recipe overview

Undhiyu is a traditional Gujarati dish from India that is a delight for the taste buds. This one-pot meal is made with a mix of fresh winter vegetables and a unique blend of spices. This dish holds a special place in Gujarati cuisine, especially during the festival of Makar Sankranti. Making Undhiyu at home may seem complex due its long list of ingredients, but the process is relatively straightforward. The vegetables are cooked in a spicy coriander-coconut paste, which gives this dish its distinctive flavor. This hearty and nutritious dish is worth the effort and is sure to impress your guests. Enjoy this delicious recipe as a main course with puri or roti. Happy cooking!

Common questions

Can I use frozen vegetables instead of fresh ones? It is recommended to use fresh vegetables for the best flavor and texture. However, you can use frozen vegetables if fresh ones are not available. Make sure to thaw them before using and adjust the cooking time accordingly.
Can I skip any of the spices? While the spices listed in the recipe contribute to the authentic flavors of Undhiyu, you can adjust the spices according to your taste preferences. However, keep in mind that it may alter the traditional taste of the dish.
Can I make Undhiyu in advance? Yes, you can make Undhiyu in advance. It tastes even better when reheated the next day as the flavors meld together. Store it in an airtight container in the refrigerator and reheat it on the stovetop or in the microwave before serving.
What can I serve with Undhiyu? Traditionally, Undhiyu is served with puris (deep-fried Indian bread), rice, or roti (Indian flatbread). It also pairs well with Gujarati kadhi (yogurt-based curry) and pickles.
Can I customize the vegetables used in Undhiyu? Yes, you can customize the vegetables according to your preference. However, try to include a mix of root vegetables like purple yam, sweet potatoes, and potatoes along with green vegetables like Surti papdi and brinjals to maintain the authentic flavors of Undhiyu.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the spices and vegetables together.
Pan - A deep pan with a lid to cook the Undhiyu on the stove.
Mixer - A kitchen appliance used to grind the coriander-coconut paste.
Knife - A sharp knife to cut the vegetables into pieces.
Cutting Board - A sturdy board to safely cut the vegetables on.
Serving Platter - A large dish or platter to serve the Undhiyu.
Spoon - A utensil used for stirring and serving the Undhiyu.
Garnish - Fresh coriander leaves and grated coconut for garnishing the dish before serving.

Origin stories

Undhiyu, a hearty, vibrant Indian dish, traces its origins back to the western Indian state of Gujarat. In Gujarati, "undhu" means "upside down", and traditionally, this dish was cooked upside-down, underground, in earthen pots, fired from above. The dish was a winter specialty, relished during the kite festival of Uttarayan in January, when a variety of seasonal vegetables were readily available. The original method may be rare to find today, but the vibrancy and complexity of flavors in Undhiyu have remained a delightful constant. It's not just a dish, but a celebration of vegetables, cooked together in a delectable mix of spices, and a testament to the ingenuity of Gujarati cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.