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Undhiyoo or Undhiyu is a decadent dish made only during Winters. Undhiyu is a medley of special winter veggies sauteed in an aromatic base and served with roti phulka or puri

Undhiyu | Oondhiyu - Gujarati Undhiyu | Decadent Side dish | How to make Undhiyu

Kalyani
Undhiyoo or Undhiyu is a decadent dish made only during Winters. Undhiyu is a medley of special winter veggies sauteed in an aromatic base and served with roti phulka or puri 
5 from 4 votes
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Accompaniment, Side Dish
Cuisine Gujrati
Servings 6 servings

Equipment

  • Pressure Cooker Sub with thick bottomed pan
  • Pots and Pans
  • Knife and Cutting Board
  • Spice Grinder
  • Spatula

Ingredients
  

Masala For the stuffing :

  • 3 TBSP Roasted Peanuts
  • 5 Green Chillies
  • 6 Green Garlic pods with the stalks
  • 4 TBSP Grated coconut pref fresh
  • 1 TBSP Ginger minced
  • 1/4 cup Coriander leaves
  • 3 TBSP Sesame seeds
  • 1 tsp Cumin seeds
  • 2 tsp Garam Masala
  • 1 tsp Red chilli powder optional
  • 2 tsp Amchur dry mango powder
  • 4 TBSP Dhana-Jeera Masala coriander and cumin seed powder
  • 2.5 tsp Salt or to taste
  • 8 TBSP Oil split use

Veggies for stuffing:

  • 6 Brinjals small, firm
  • 50 gram Purple Yam Kand in local markets
  • 75 grams Surti papdi shelled and whole
  • 4 TBSP fresh green peas
  • 10 TBSP fresh pigeon peas lilva Tovar
  • 1 Sweet potato medium
  • 1 banana semi ripe

For the Muthias:

  • 1/2 cup Fenugreek leaves fresh Methi
  • 1/4 cup Gram flour Besan
  • 2 tsp Rice Powder
  • 1/2 tsp Salt
  • 1/4 tsp carom seeds ajwain
  • 1/2 tsp Turmeric
  • 3 TBSP Warm water

Instructions
 

Method for Filling  (Stage 1 in the collage):

  • Dry Roast peanuts and skin them. Dry roast sesame seeds and coconut separately.
  • Saute Green chillies, coriander, green garlic, ginger in 2 tsp oil till the chillies shrivel a bit
  • Powder the peanuts first, Then add sesame seeds and coconut and powder and keep aside (do not over powder, the sesame and dry coconut would leave oil)
  • Grind the sautéed ingredients separately with no water.
  • In a large plate, add the ground paste, the powdered peanut mixture,, garam masala, red chilli powder, amchur, dhana-jeera powder, and mix well. Add the 3 TBSP oil and make the stuffing ready.
  • (Imp : This stuffing is twice or thrice the quantity what you need to stuff the veggies – don’t throw away the remaining – its used for the gravy or the base)
  • How to prep the veggies:

How to prep the veggies:

  • Except for Brinjal, cut all the veggies into thickish batons, sauté in 1 TBSP oil and a pinch of salt till they slightly cook and don’t turn mushy - about 6 - 9 mins
  • Trim the stalks of the brinjals and make a slit lengthwise into quarters (top-bottom) but not all the way down.
  • Carefully take a generous portion of the stuffing, and stuff the brinjals taking care not to break them. DO this for all the brinjals. And reserve the stuffing
  • In a pan, heat remaining 2 TBSP oil, splutter cumin seeds, sauté the brinjals first. Sprinkle very little water and cook covered till they slightly turn slightly charred on the outside and about ¾ cooked (about 8-10 mins).
Now remove them on to a plate. ( Pics 12, 13, 14, 15, 17 – of stage 2 collage)
  • Add the remaining filling masala, the other veggies (purple yam etc) and sauté the veggies. Add salt if required and let the veggies be coated fully with the masala

How to make the Methi Muthias:

  • Make a thick batter of all (except oil). Make even sized muthias (or pakora shaped roundels) and deep dry (well, you may pan fry but I wanted to indulge in this
  • It's completely ok if a few deep fried muthias end up in your mouth too :p).
  • Drain on absorbent towels. (pic 10, 11 & 16 above)

How to assemble the veggies and cook the Undhiyoo:

  • In the veggies pan with the masala paste, now add the muthias too (about 20 mins before serving), add LOADS of fresh coriander.
  • Sprinkle some water, drizzle about 3-4 tsp of oil (to keep the dish moist) and simmer for 25-30 mins till all the veggies cook a bit
  • Some people add a semi-ripe banana also at this stage to give it that characteristic sweetness and some moisture too. We like it both with / without the ripe banana.
  • Don’t wait any longer. Indulge with generous helpings alongside fresh hot phulkas or roti. Tastes yummy the next day, and the next, and the next !! (if it lasts that long in ur freezer….)

Notes

Tips and tricks to make Healthy Undhyu

  • This dish is traditionally made with LOTS of oil, and in typical Undhiyu recipes online and offline, there is this oil floating on top and sides coz all veggies are DEEP fried in oil and the masala also is swathed in oil.
  • My version here is made with max 8 TBSP of oil (versus maybe a cup of oil for the
    same quantity of undhiyu – approx. 600 / 700 gms - enough for 5-7 servings)
  • Taste wise, we loved it. But for those who have no such qualms about oil, do add in a generous
    portion of oil to liven it up further.
Keyword Seasonal, Side dish for Chapati, Surti Undhiyu, Undhiyoo, Undhiyu, Undhyu, Winter, WInter Food
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