All About Undhiyu | History | Best Undhiyu Recipe in 45 Mins
Undhiyu is a traditional and popular dish from the Indian state of Gujarat. It is a colorful and flavorful medley of vegetables and spices that are slow cooked to perfection. The name “undhiyu” comes from the Gujarati word “undo,” which means “upside down,” as the dish is traditionally cooked by burying the ingredients in an earthen pot and then cooking them over a fire.
The main ingredients of undhiyu include a variety of vegetables such as eggplant, sweet potato, yam, green beans, and small brinjals (eggplants). These are mixed with spices such as cumin, coriander, turmeric, and garam masala, and then slow cooked in a mixture of oil and ghee. The dish is served hot with a side of roti or paratha.
One of the unique aspects of undhiyu is that it is traditionally cooked during the winter months, when these vegetables are in season. It is a celebration of the abundance of these seasonal vegetables and the flavors they bring to the dish.
There are many variations of undhiyu, with each region in Gujarat having its own version. In Surat, the dish is made with a variety of fresh green beans called “muthia,” which are mixed with spices and slow cooked in a pot. In Ahmedabad, the dish is made with a mixture of different vegetables and spices, and is served with a side of poori (deep fried bread).
While the traditional method of cooking undhiyu involves burying the ingredients in an earthen pot and cooking them over a fire, many people today cook the dish in a pressure cooker or on a stovetop. This makes the dish much easier and quicker to prepare, while still retaining its delicious flavors.
To make undhiyu at home, you will need the following ingredients:
- 1 cup green beans
- 1 cup small brinjals
- 1 cup sweet potato
- 1 cup yam
- 1 cup green peas
- 1 cup coconut, grated
- 1 tbsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- 1 tbsp oil
- 1 tbsp ghee
To begin, wash and chop all of the vegetables into small pieces. In a pressure cooker or large pot, heat the oil and ghee over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped vegetables and stir well to coat them with the oil and spices. Add the grated coconut, salt, and turmeric powder, and stir to combine.
Close the pressure cooker and cook on high heat for about 15 minutes, or until the vegetables are tender. If cooking on the stovetop, bring the mixture to a boil and then reduce the heat to low. Cover the pot and simmer for about 30 minutes, or until the vegetables are tender.
When the vegetables are cooked, add the garam masala and stir well to combine. Serve the undhiyu hot with a side of roti or paratha.
Undhiyu is a delicious and flavorful dish that is perfect for any occasion. It is a great way to celebrate the abundance of seasonal vegetables and the flavors they bring to the table. Whether you are a fan of traditional Indian cuisine or just looking for something new and exciting to try, undhiyu is sure to become a new favorite.
Undhiyu is a unique and flavorful dish that is sure to be a hit at any gathering. With its colorful mix of vegetables and spices, it is an easy and delicious way to celebrate the abundance of seasonal vegetables. Whether you choose to cook it the traditional way or in a pressure cooker or stovetop, undhiyu is sure to be a hit with everyone. So don’t wait any longer and give this delicious dish a try today!