Published By: Soham Halder

Sabzi of the Day: Why Winter Feels Incomplete Without a Bowl of Undhiyu

Imagine is a dish bursting with flavours, textures, and colours that not only tantalises your taste buds but also warm your soul during winter's chill.

When winter knocks, so does the craving for warm, hearty, and wholesome meals. One dish that stands out is Surti Undhiyu. It is a delightful one-pot wonder from Gujarat. This traditional dish is a celebration of winter's bountiful harvest and an ode to the region's culinary artistry.

Undhiyu: A Heritage of Flavors

The name "Undhiyu" comes from the Gujarati word undhu, meaning "upside down." Traditionally, this dish was cooked in an earthen pot buried upside down in a fire pit. This imparts a rustic, smoky flavour to the medley of vegetables and dumplings. While modern methods make the process faster, the essence of Undhiyu and its rich flavours, tender vegetables, and soft, fragrant dumplings remains intact.

It is packed with seasonal produce like purple yam, baby potatoes, eggplants, and raw bananas, this dish also includes fenugreek dumplings, or methi muthia, that add a deliciously earthy note. Undhiyu strikes the perfect balance between taste and nutrition which is enhanced by a robust green masala.

The Modern Shortcut to Surti Undhiyu

Credit: binjalsvegkitchen/@instagram

This simplified version brings you all the goodness of traditional Undhiyu but cuts down on cooking time. Let's dive into the recipe.

Ingredients

For the Vegetables:

  • 150g Surti papdi (hyacinth beans)
  • ½ cup fresh pigeon peas (optional)
  • 8-10 baby eggplants
  • 150g baby potatoes
  • 100g purple yam
  • 1 medium raw banana
  • 100g sweet potato

For Methi Muthia:

  • 1 cup fenugreek leaves (chopped)
  • 1 cup gram flour
  • 1 pinch baking soda
  • Spices: Turmeric, red chilli, cumin, and coriander powder
  • 1 tbsp ginger-green chilli paste
  • 1 tbsp lemon juice
  • Salt, sugar, and sesame seeds

For Green Masala:

  • ½ cup grated coconut
  • 3 tbsp coriander leaves
  • Spices: Cumin, coriander, red chilli, and turmeric powder
  • 1 tbsp ginger, garlic, and green chilli paste
  • 1 tbsp lemon juice
  • Salt and sugar

For Tempering:

  • Sesame or peanut oil
  • Carom seeds, cumin seeds, and asafoetida

Recipe

  • Prep the Vegetables:
  • String and pod Surti papdi beans, rinse and set aside. Prepare the other vegetables by peeling, chopping, and soaking them in water to prevent discolouration.
  • Make the Methi Muthia:
  • Mix chopped fenugreek leaves with gram flour, spices, baking soda, and a splash of water. Shape the sticky dough into small dumplings. Steam or fry them according to your preference.
  • Prepare the Green Masala:
  • Combine grated coconut, coriander, spices, and ginger-garlic paste. Adjust salt, sugar, and lemon juice to taste.
  • Stuff the Veggies:
  • Make slits in eggplants and baby potatoes. Stuff them generously with the green masala. Reserve some masala for later.
  • Layer and Cook:
  • Heat oil in a pressure cooker. Temper with carom seeds, cumin, and asafoetida. Layer the vegetables.  Start with beans at the bottom, followed by yams, bananas, sweet potatoes, and stuffed veggies. Add the leftover masala and water.
  • Top with Muthia:
  • Gently place the methi muthia on top. Pressure cook for two whistles or about 10 minutes.
  • Serve Hot:
  • Garnish with coriander or grated coconut. Pair with hot puris or rotis for the ultimate winter feast.

Credit: thecrazyindianfoodie/@instagram

Why Undhiyu is a Winter Must-Have

Undhiyu is a nutritional powerhouse, rich in dietary fibre, vitamins, and antioxidants. The inclusion of fenugreek leaves boosts its digestive and anti-inflammatory properties. Though indulgent, it's a hearty dish that showcases the magic of slow-cooked, wholesome meals.

Undhiyu is a dish that delivers on every front, be it taste, nutrition, or nostalgia. Try this recipe, and let the spirit of Gujarat warm your winter days.