Undhiyo is a traditional Gujarati vegetable curry made with a variety of winter vegetables and spices. Here's a recipe to make Undhiyo:
Ingredients:
1 small-sized yam (Suran)
1 small-sized sweet potato
1 small-sized potato
1 small-sized brinjal (Eggplant)
1/2 cup chopped green beans
1/2 cup fresh pigeon peas (Tuvar Lilva)
1/2 cup fresh green peas
1/2 cup chopped raw banana
1/2 cup chopped carrots
1/2 cup chopped fenugreek leaves (Methi)
1/2 cup grated coconut
1/2 cup chopped coriander leaves
2 tbsp sesame seeds
2 tbsp coriander powder
1 tbsp cumin powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
2 tbsp ginger-green chilli paste
2 tbsp sugar
3-4 tbsp oil
Salt to taste
For the masala:
2 cups chopped coriander leaves
1/2 cup chopped green garlic
1/2 cup grated coconut
2-3 green chillies
1-inch ginger
1 tsp cumin seeds
Instructions:
Peel and chop all the vegetables into medium-sized pieces. Wash them thoroughly and keep aside.
For the masala, grind all the ingredients mentioned above in a mixer grinder to make a fine paste.
In a deep-bottomed pan, heat oil and add the ginger-green chilli paste. Saute for a minute.
Add all the chopped vegetables, pigeon peas, green peas, and green beans. Mix well.
Add salt, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder, and sugar. Mix well.
Cover the pan and let the vegetables cook on low flame for 15-20 minutes. Keep stirring occasionally.
In a separate pan, heat oil and add sesame seeds. Once they start spluttering, add the grated coconut and fry until golden brown.
Add the coconut and sesame seeds mixture to the cooked vegetables and mix well.
Now, add the ground masala to the vegetable mixture and mix well.
Add chopped fenugreek leaves, and coriander leaves, and stir everything together.
Cover the pan and let it cook on low flame for another 5-7 minutes.
Serve hot with puri or paratha.
Enjoy your delicious Undhiyo!
