Vegetables are cooked with some kind of muthia in coconut based gravy. I used pressure cooker for cooking the recipe but originally the dish is cooked in an earthen pot (matla) which is then sealed and placed upside down in fire pit. In fact name of the dish comes from the word (Undha) which means upside down. Most of the vegetables that are used in making Undhiyu are root vegetables like, Yam, sweet potato, potato. Some other vegetables are brinjal, gourds etc. Most important of them is Indian flat beans also known as Surti papadi and Val. Some people add fresh shelled pigeon peas or even peas. Like other Gujarati dishes, a very small amount of sugar is added to Undhiyu to give it a touch of sweetness.
Based on different regions in Gujarat there are mainly two variations of recipe, Kathiawadi Undhiyu and Surti Undhiyu . Main difference in Kathiawadi and surti undhiyu is that Kathiawadi version of the recipe is spicier than Surti version. Also, in Surati version vegetables are stuffed with green masala whereas In Kathiawadi version, vegetables are cut into big chunks and cooked with Muthia and green masala paste. In Authentic recipe Vegetables are deep fried and then cooked and that requires use of lot of oil, but in my recipe I cooked vegetables without too much oil so in a way you can call it a healthier recipe. I used carrot muthia which I cooked earlier. I could not get Yam so I just used sweet potato. This recipe is suitable for Vegan, vegetarians and is a no onion no garlic Indian curry. Undhiyu is served with Pooris, but at our home we like it with Methi Thepla and chaach.
If love Gujarati Cuisine and looking to cook more Gujarati recipes you can check these, Dhokla, Gujarati Khatti dal, Amiri Khaman If you cook this recipe and find it helpful, please do share it on facebook, twitter or pin it on Pinterest this may help others too and keeps me motivated to write more.
📖 Recipe
