Undhiyu (Gujarati Mixed Winter Vegetable Curry)

KP
Servings: 6 Total Time: 1 hr 35 mins
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Winter vegetables slow-cooked in a green coconut and herb masala

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

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Undhiyu is a celebrated winter dish of Gujarat, especially in Surat, made when beans, tubers and other cold-season vegetables are fresh. Potatoes, sweet potato, raw banana, small eggplants and beans are cooked slowly with a fresh green masala of coriander, coconut, green chilies, ginger, garlic and sesame. It is traditionally cooked in an earthen pot, upside down, but a heavy pot works well at home. Gujarati cooking is often described as largely vegetarian, with a gentle balance of sweet, sour and savory flavors and a long tradition of steamed snacks and flatbreads. Read more in Indian regional cuisines.

It is often served at festivals, especially on Makar Sankranti, with puri and sweet shrikhand.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Fernando Capetillo on Pexels; Photo 2: Raghav Thakur on Pexels; Photo 3: Nataliya Vaitkevich on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Undhiyu (Gujarati Mixed Winter Vegetable Curry)

Author: KP Cooking Method: Cuisine: , Courses: , Recipe Keys: Gluten Free Vegan Vegetarian Meals
Prep Time 45 mins Cook Time 50 mins Total Time 1 hr 35 mins
Servings: 6

Description

Undhiyu: a Gujarati winter specialty of potatoes, sweet potato, raw banana, eggplant and beans slow-cooked in a green coconut, coriander and sesame masala.

Ingredients

For the green masala

For the vegetables

Instructions

  1. Grind the coriander, coconut, green chilies, ginger, garlic, sesame, sugar, lemon juice and salt into a coarse paste, with a splash of water if needed.
  2. Stuff the slit eggplants and the potatoes with a spoonful of the masala. Toss the other vegetables with the remaining masala.
  3. Heat the oil in a heavy pot. Add the ajwain and asafoetida and let them sizzle for 20 seconds.
  4. Layer the stuffed potatoes, eggplants and sweet potato at the bottom, then the banana, peas and the remaining masala on top. Sprinkle with turmeric and salt.
  5. Add the water, cover tightly and cook on low heat for 35 to 40 minutes without stirring, until all vegetables are tender. Shake the pot gently now and then.
  6. Rest for 10 minutes. Serve warm with puri or roti.

Note

Do not stir; shake the pot gently so the vegetables stay whole. Contains sesame and coconut. Vegan and gluten-free. Best the same day; the flavor deepens the next day. Keeps 3 days in the refrigerator.
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Frequently asked questions

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Which vegetables are traditional?

Surti papdi (broad beans), purple yam, small eggplants, sweet potato and raw banana. Use what is available.

Can I make it without sesame?

Use extra coconut. Avoid it for sesame allergies.

What do I serve with undhiyu?

Puri, roti and a sweet shrikhand.