This is a festive dish usually made during special occasions and is served with a variety of other items like Khaman Dholka, puri, kadi,pulao etc. I must say the Gujarati thali (or platter),is one attractive and colourful thali.
I had made this dish a couple of times, following a few recipe books. But I actually saw all the real stuff when my mother in law had come visiting me. I learnt some good traditional foods from her.
making undhiu is a task, specially because one has to literally gather a lot of different veggies for the dish. That is particularly not exciting, coz you don't get them fresh and buying a frozen packet for each vegetables.........is just too much.
So what I do now is buy ready UNDHIO vegetable packets from the Indian grocery store, and then add some more extra veggies (that are more easily available).Well if you are in India, then there are no worries cause you can get all the required veggies.
here is the recipe for this extravagant Gujarati speciality.
You will need
- yam-1/2 (cubed)
- raw banana- 1 (cubed)
- potatoes-2-3 (cubed)
- small eggplants-3-4 (slit length wise)
- green peas- 1/2 cup
- french beans-2-3 (cut)
- tomato-1 (cut)
- methi (fenugreek)- 2 cups (fresh or frozen)
- besan (gram flour)- 1 cup
- red chilly powder-1/2 tsp
- salt- to taste
- water- to make a paste.
- oil- to fry
- grated coconut- 2 cups
- ginger and chilly paste- 2 tbsp
- salt- 1/4th tsp
- red chilly powder-1/4th tsp
- jeera dhania powder (cumin and coriander powder)- 2 tsp
- coriander leaves- 1 tbsp
- lemon juice-2 tsp
- sugar-1 tsp
- tej patta(bay leaves)-2
- whole red chilly- 2
- whole jeera (cumin seeds)-1/2 tsp
- garam masala or undhiyo masala- 1 tsp
For the muthias
- mix the meethi, besan and the spices in a bowl. add water little by little to make a paste. the consistency should be like pakodas consistency. It should not be runny, nor should it be too thick.
- Heat the oil. Once the oil has heated through, drop the dumplings into the hot oil and fry till golden brown.
- take them out and keep on a paper towel.
- mix all the ingredients together in a bowl.
- place all the cut vegetables in a nice big bowl.
- add the stuffing spice mixture, and mix everything up. Make sure the veggies are well coated with the masala. keel aside.
- heat a tablespoon of the oil in which the muthias were fried.
- add the tej pata and the whole red chilly.
- add the jeera and the hing.
- once the jeera begins to splutter, add the entire bowl of the veggies (coated with the masala), to the oil.
- add some water to the veggie bowl, and swirl it around so that all the extra masala dissolves in the water. add this water to the veggies.
- cover and cook on slow heat. this will take at least 10-15 minutes. keep checking.
- uncover add the tomatoes, and the undhiyo masala or the garam masala.
- Mix everything well. cook uncovered for a few minutes. You might have to add a little water here.
- Check if the veggies are cooked, adjust the seasoning.
- add little lemon juice and garnish with coriander leaves.
- serve hot with puri, kadhi and pulao.
I make fresh dumplings, and add extra peas, potatoes and baby eggplants.
The undhio masala is again available in the indian grocery stores.
I know I should have given a step by step pictorial demo, but alas it did not happen. may be next time.