Undhiyo

Undhiyo is a traditional Gujarati dish that is typically prepared during the winter season. Now days not only Gujarathi but all over India Undhiyo is cooked in winter season. It is a mixed vegetable dish made with a variety of winter vegetables and seasoned with a blend of spices. Undhiyo is often enjoyed during festivals like Uttarayan (Makar Sankranti). As all seasonal vegetables are used in it makes it vary healthy recipee. But in traditional Undhiyo use of oil is much more. Now we can use minimum oil and can cook it for being healthy recipee.

Ingredients:

1 cup fresh tuvar (pigeon peas) pods, shelled

1 cup fresh green beans, chopped

1 cup fresh valor papdi (hyacinth beans), chopped

1 cup sweet potatoes, peeled and cubed

1 cup purple yam (kand), peeled and cubed

1 cup baby potatoes, peeled

1 cup brinjals (eggplants), small size, slit into four parts

1 cup raw bananas, peeled and cubed

1 cup methi (fenugreek) muthia (dumplings)

1 cup fresh toovar (pigeon peas) beans, shelled

1/2 cup grated coconut

1/2 cup chopped fresh coriander leaves

1/4 cup chopped fresh methi (fenugreek) leaves

For the Masala Paste:

1 cup fresh coriander leaves

1/2 cup fresh grated coconut

8-10 cloves of garlic

1 inch piece of ginger

4-5 green chilies

1 tablespoon sesame seeds

1 tablespoon peanuts

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

For Tempering:

4 tablespoons oil, 1 teaspoon mustard seeds, 1/2 teaspoon asafoetida (hing)

Instructions:

Grind all the masala paste ingredients together into a smooth paste. Set aside.

Wash, peel, and chop all the vegetables as mentioned in the ingredients.

Take a large pot or handi. Mix all the chopped vegetables and tuvar beans in it. Add the masala paste, chopped coriander leaves, grated coconut, and chopped methi leaves. Mix well.

Cover the pot and cook on a low flame. Do not add water; the vegetables will release their own moisture. Stir occasionally to prevent sticking. Cook until all the vegetables are tender.

In a small pan, heat oil. Add mustard seeds and let them splutter. Add asafoetida and pour this tempering over the cooked undhiyo.

Garnish with additional chopped coriander leaves and serve hot with puris.

Note: Muthia (dumplings) are typically added to undhiyo. You can either make them separately and add them or buy ready-made muthia from the store.

Undhiyo is a flavorful and nutritious dish that celebrates the winter harvest. Enjoy this traditional Gujarati recipe!