By Bornika Das
May 7, 2024
Undhiyu is a traditional Gujarati dish that is often prepared during festivals and other occasions. This wholesome vegetable curry's name is derived from the Gujarati word ‘undhu’ which means upside down, as traditionally the dish was cooked underground in earthen pots. Take a look at how to make the dish:
A mix of seasonal vegetables like surti papdi, small eggplants, potatoes, sweet potatoes, and green peas A handful of fresh fenugreek leaves A handful of fresh coriander leaves 1 cup gram flour 1 teaspoon ginger-green chilli paste 1 teaspoon of garlic paste 1 teaspoon garam masala 1 teaspoon turmeric powder 1.5 teaspoons coriander-cumin powder ½ cup of tamarind pulp Oil for cooking Salt and sugar to taste
Wash and chop the vegetables into medium-sized pieces.
Prepare a mixture of besan, ginger-green chilli paste, garlic paste, garam masala, turmeric powder, coriander-cumin powder, and salt.
Stuff this mixture into the eggplants and sweet potatoes. Heat oil in a pan and add the stuffed eggplants and potatoes, along with other vegetables.
Stuff this mixture into the eggplants and sweet potatoes. Heat oil in a pan and add the stuffed eggplants and potatoes, along with other vegetables.
Add this paste to the partially cooked vegetables along with tamarind pulp, sugar, and salt to taste.
Cook the undhiyu on low heat until all the vegetables are tender and cooked through, stirring occasionally. Garnish with chopped coriander leaves and serve it with puris or rotis.