Undhiyo | स्वादिष्ट और हेल्दी उंधियू | Winter ka Tadka | Gujarati Recipe | Sanjeev Kapoor Khazana

It's time to indulge in the most-awaited winter delicacy of Gujarat. A wholesome, vegetarian main course dish featuring season's freshest produce like surti papdi and fresh pigeon peas along with a range of aromatic spices. Serve it with hot puri for a homely winter celebration.

UNDHIYO

Ingredients

250 gms purple yam (kand), peeled
2 raw bananas
½ cup green garlic
½ cup shelled green peas
¾ cup scraped fresh coconut
300 gms surti papdi, stringed and seeds separated
4 cups chopped fresh coriander leaves
2 tsps ginger-green chilli paste
A pinch of baking soda
½ tsp carom seeds (ajwain)
8 baby potatoes, peeled
6 baby brinjals, slit into 4 without cutting through
Salt to taste
2 tsps coriander powder
Muthiya
½ cup whole wheat flour (atta)
¼ cup gram flour (besan)
1 cup chopped fresh fenugreek leaves
Salt to taste
½ tsp carom seeds (ajwain)
¼ tsp turmeric powder
1 tsp red chilli powder
1 tsp ginger-green chilli paste
2 tsps oil + for deep frying
2 tbsps yogurt as required

Method

1. To make muthiyas mix wheat flour and gram flour in a bowl. Add fenugreek leaves, salt, carom seeds, turmeric powder, red chilli powder, ginger-green chilli paste, 2 tsps oil, yogurt and sufficient water and knead into stiff dough.
2. Divide the dough into small equal portions and shape them into cylindrical muthiyas.
3. Heat sufficient oil in a kadai and deep fry the muthiyas till golden. Drain on absorbent paper.
4. Cut purple yam into big cubes. Peel raw bananas and cut into big cubes and put into a bowl.
5. Chop green garlic. Grind together green peas and ¼ cup coconut.
6. Place surti papdi and their seeds in a bowl. Add some of the coconut-green pea mixture and mix.
7. Mix remaining coconut, coriander leaves and green garlic. Add ginger-green chilli paste, pinch of soda and mix well.
8. Pour 4 tbsps of the hot oil into a non stick pan. Add carom seeds and when they begin to change colour, add 2 cups water and let it come to a boil.
9. Add purple yam to raw bananas. Add baby potatoes and brinjals. Add some of the coconut-green garlic mixture, remaining coconut green pea mixture and salt and mix well.
10. Add remaining coconut-green garlic mixture, coriander powder and salt to the surti papdi mixture and spread it in a layer in the pan. Over it put the vegetable mixture. In between keep the muthiyas. Cover and cook till all the vegetables are done.
11. Serve hot.

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