Undhiyu (ઊંધિયું)
A rich winter-special mixed vegetable casserole from Surat, cooked with surti papdi, yam, baby potatoes, and spiced methi muthia in a fragrant masala.
Cuisine: Gujarati (Gujarat) · Style: One Pot · Protein: Veggies · Total time: · Difficulty: hard · Servings: 6 · Spice: 3/5
Ingredients
- 250g surti papdi (flat beans)
- 200g purple yam, cubed
- 8 baby potatoes
- 2 small brinjals
- 2 raw bananas, cubed
- 1 cup fresh methi leaves
- 1/2 cup besan
- 2 tbsp whole wheat flour
- 1 cup grated coconut
- 1/2 cup coriander leaves
- 2 tbsp ginger-green chilli paste
- 2 tsp sugar
- 1 tsp turmeric
- 2 tsp coriander-cumin powder
- 1 tsp garam masala
- 4 tbsp oil
- 1 tsp ajwain
- Salt to taste
Steps
- Mix methi, besan, wheat flour, a pinch of turmeric, salt, sugar, and ajwain. Shape into muthia dumplings and shallow fry until golden.
- Combine grated coconut, coriander, ginger-chilli paste, coriander-cumin powder, sugar, and salt to make a stuffing masala.
- Slit brinjals and baby potatoes and stuff with the masala.
- Heat oil in a heavy pot, add ajwain, then layer papdi, yam, bananas, stuffed potatoes, brinjals, and muthias.
- Sprinkle remaining masala, turmeric, garam masala, and a splash of water.
- Cover tightly and cook on very low heat for 35-40 minutes, stirring gently once.
- Finish with a drizzle of oil and fresh coriander.