Undhiyu, a traditional mix vegetable from the state of Gujarat! A recipe submitted by Rupal Ralph!
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I feel blessed to have been showered by so much love from my Facebook followers. They are full of praise and appreciation all the time. Therefore, I asked them on my forum recently to send their favorite recipes to me. I will read them, edit them, recreate them and post the recipes under their credit on my blog! This recipe was submitted to me by Rupal Ralph, who sent it with all the minute details. Thanks so much Rupal! The dish was amazing and delicious. I kept eating it!!
Wiki Quotes : Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Gujarat, India. The name of this dish comes from the Gujarati words “matlu” meaning earthen pot and “undhu” meaning upside down since they have been traditionally cooked upside down underground in earthen pots fired from above.
The dish is a seasonal one, comprising the vegetables that are available on the South Gujarat coastline during the winter season, including (amongst others) green beans or new peas (typically used along with the tender pod), unripe banana, small eggplants, 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 that typically includes cilantro leaves, ginger, garlic, green chili pepper, sugar and sometimes includes freshly grated coconut. The mixture is slow cooked for a long time, with some vegetable oil and a very small amount of water sufficient to steam the root vegetables.
I have a very good friend from Gujarat, Isha. I have eaten this dish at her place couple of times but never tried making it earlier at home. I always thought that this dish is difficult and very complicated so never attempted. When Rupal sent it in well written format, I made it and was so glad that I did. Let’s get started! I have tweaked the recipe a little to the availability of the ingredients.
Golden & Crispy Muthiyas
It sounds like a work of labor but believe me, it didn’t take me more than 1/2 hr to put it together. The trick is to read the recipe carefully and break it down in steps. I have penned the recipe steps in the order that I applied to cook it.
Enjoy with family and friends! I am surely making this again! Taking it to Angie’s Fiesta Friday celebration, co-hosted by lovely ladies, Selma and Nancy. Hope people would like to sample this traditional dish!
Sonal
A lovely dish, I am intrigued and it looks delicious 🙂
Sure I know Josette.
Yes Sure. Can you introduce me to Anna? Pair me up with anybody and I should be good. Please send me the details and links or guidelines to host it. I am thrilled.
I thought you knew Anna. She has a lot on her plate right now anyway. Maybe I’ll ask someone else. You know Josette, don’t you?
Hmmmm… Start finding sponsors and brands 😉
All those wonderful vegetables and spices. I have never had this dish, but I can almost imagine it just reading the recipe. Thanks for another winning recipe.
Pleasure is all mine Hilda. I will be making it regularly here.
Dear Sonal,
Read ur detailed post and loved the narration. Undhiyo is very popular in Gujarati households in winter. An elaborate process but worth it and that appears through your pics.
Always delicious and always tasty, Sonal 🙂
Thanks so much Linda 🙂
I looooove Undhiyu Sonal, but the recipes I’ve seen call for deep-fried veggies, which has put me off so far. Going to try your version soon, since I know it will be healthy & delish! Thank you!
This recipe really allows your creativity shine through, Sonal. Love how you’re allowing your FB conversations lead to new and delicious recipes!
Thanks Nancy ☺️☺️☺️☺️
Sonal, Im a Gujarati girl by ethnicity and yor dish looks just like the one my aunts would serve at family get togethers, none of this modern tomato laden gravy ideas, just as you picture it to be in its simplicity x
I wish I were your neighbor I’m afraid I would be a nuisance though bothering you to learn
Not at all :). I would have asked some lessons from you too 🙂
Really an incredible dish, sounds more complicated than it is. Beautifully done.
Lovely, Sonal. Mumbai goes nuts over Undhiyu in winter. In fact, Undhiyu tastes much better a day after it is made.
BTW, Purple Yam is called Kand. Suran is Elephant Yam. Undhiyu uses both.
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