Undhiyu—a culinary masterpiece from Gujarat—is as complex as it is delicious! Known for its unique cooking style and aromatic mix of seasonal vegetables, Undhiyu is typically cooked upside-down in a clay pot, which traps the spices and lets the flavours develop to perfection. When you use cold pressed groundnut oil, you bring out a rich, nutty depth that enhances this traditional recipe while adding a nutritious touch.
Here’s a recipe to make an authentic and mouth-watering Undhiyu with cold-pressed groundnut oil, perfect for winter feasts!
Ingredients
For the Green Masala:
- 1 cup fresh coriander leaves, finely chopped
- 1/2 cup grated coconut
- 1/4 cup green peas
- 4-5 green chilies
- 2 tbsp sesame seeds
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- Salt to taste
For the Vegetables:
- 1 small purple yam, peeled and diced
- 1 medium sweet potato, diced
- 1 cup small eggplants, slit crosswise
- 1/2 cup small potatoes, slit crosswise
- 1 cup surti papdi (flat beans), strings removed
- 1 cup fresh tuvar (pigeon peas)
For the Muthiya (Fenugreek Dumplings):
- 1 cup fenugreek leaves (methi), finely chopped
- 1/2 cup chickpea flour (besan)
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- 2 tbsp cold-pressed groundnut oil
For Cooking:
- 1/2 cup cold-pressed groundnut oil
- Pinch of asafoetida (hing)
Instructions
1. Prepare the Green Masala: In a blender, combine coriander leaves, grated coconut, green peas, green chillies, sesame seeds, coriander powder, cumin powder, and salt. Grind to a coarse paste without adding water. Set this aside, as it will coat the vegetables and infuse them with flavour.
2. Prepare the Muthiya (Fenugreek Dumplings): In a mixing bowl, combine fenugreek leaves, chickpea flour, turmeric powder, red chilli powder, salt, and 2 tablespoons of cold-pressed groundnut oil. Mix well, adding a little water to form a soft dough. Shape the dough into small dumplings and shallow fry them in groundnut oil until they turn golden brown. Set aside for later use.
3. Marinate the Vegetables: Rub the green masala paste generously onto the diced yam, sweet potato, eggplants, potatoes, and surti papdi. Ensure each vegetable piece is coated well, as this will add the signature flavour of Undhiyu.
4. Cooking the Undhiyu: In a heavy-bottomed pot, heat 1/2 cup of cold-pressed groundnut oil over medium heat. Add a pinch of asafoetida for extra aroma, then add the marinated vegetables layer by layer, starting with the tougher ones like yam and sweet potato. Place the surti papdi, tuvar, and muthiya dumplings on top.
Cover the pot with a lid and let the Undhiyu cook on a low flame for about 40-45 minutes, stirring occasionally. This low-and-slow method allows the vegetables to cook evenly while the masala’s flavours meld beautifully.
5. Garnish and Serve: Once cooked, give it a final stir and check seasoning levels. Garnish with some freshly chopped coriander leaves and a sprinkle of grated coconut for added freshness.
Why Cold-Pressed Groundnut Oil?
Cold pressed groundnut oil is packed with natural nutrients and a deep flavour that complements Undhiyu’s spices beautifully. It’s unrefined, preserving the nutty aroma that makes each bite more satisfying. Plus, cold pressed oils are known for their healthy fats, making your Undhiyu both tasty and heart-friendly!
Enjoy your Gujarati feast with family and friends!
