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Undhiyu is an aromatic mixed vegetable curry popular in West India (Gujarat). Its name is derived from the Gujarati word "undhu" which means upside down. Traditionally, the whole dish is cooked in clay pots (called "matlu" in Indian Gujarati language). The pots are tightly closed and placed upside down in a fireplace dug in the ground. Slow cooking in a clay pot gives the dish a smoky flavor and taste.
Authentic recipe requires many hours of cooking. I cook Undhiyu in a pressure cooker, keeping its flavor. 'This video has been made from the vegetables that are available in Poland market'.
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The theme of cooking the seasonal winter vegetables into a stew is common across the Indian subcontinent and around the world. Few common examples are Avial from the Kerala cuisine and Shukto from the Bengali cuisine. The French cuisine has its equivalent dish, the famous Ratatouille. şakşuka and türlü (Turkish), ajapsandali (Georgian), lecsó (Hungarian), ghiveci (Romanian) and zaalouk (Moroccan).
Traditional Undhiyu made using a variety of vegetables in India as the vegetable market is flooded with different varieties of vegetables in winter, so it is considered a recipe for winter. But today I’m sharing with you the easiest way of cooking Undhiyu. By cooking the vegetables first and then mixing all the spices. And sorted with your choice of fresh or frozen vegetables and less oil. Often Undhiya is eaten by the Puri. So, let’s begin.
Quickly jump to the recipe,
Yield – 4-5 servings
Timing – 10 minutes
Prep time – 20 minutes
Total- 30 min
Ingredients for boiling vegetables:
Eggplant- 100gm, diced
Potato- 2 nos., diced
Zucchini- 100gm, diced
French beans- 100gm
Cauliflower- 8-10 nos. florets
Spinach- 2 pcs, frozen
Garlic- 2 large, chopped
Ginger- 1.5 cm, chopped
Green chili- 1 no. chopped
Water- 2 cups, for boiling
Turmeric powder- ½ tsp
Salt- 1/2 tsp
Green peas- 100gm, frozen or fresh
Curry Ingredients:
Olive oil- 5 tbsp
Mustard seeds- ½ tsp
Cumin seeds- ¼ tsp
Carom seeds- ¼ tsp
Dried red chili- 1 nos.
Bay leaf- 1 nos.
A pinch of asafoetida
Green chili- 4 nos. slit
Coriander powder- 2 tsp
Turmeric powder- 1 tsp
Red chili powder- 1 tsp
Muthiya- 7-8 pcs., fried
Salt to taste
Garam masala- ½ tsp
Tomato puree (concentrated)- 2 tsp
Handful of coriander leaves or Parsley leaves chopped
Method-
Boiling vegetables in pressure cooker
Heat the pressure cooker and add the diced auberges, potatoes, zucchini, beans, cauliflower florets, fresh or frozen spinach, garlic, ginger, green chili, turmeric powder, salt, green peas and finally add enough water to boil. After 2 whistles from the pressure cooker, turn off the flame. Let it cool for a few minutes and in the meantime prepare the curry spices.
Preparation of Curry
Heat the pan over medium heat and add 5 tablespoons of olive oil. Then add the mustard, cumin, carom seeds, dried red chili, bay leaf and asafoetida, mix well for a few seconds.
Now add sliced green chili, cilantro powder, turmeric powder, red chili powder, mix quickly. Once the spices are well mixed, pour the cooked vegetables into the pan. Stir for a few minutes. Then, put some broken Muthiya and a few whole pieces, mix. Add salt as per your taste but remember that you have added salt before when boiling, so be careful with adding salt.
Here I use tomato puree, but you can also add freshly diced tomatoes, mix, and finally add garam masala and a handful of coriander leaves. Again, if you don't like cilantro leaves, you can add parsley leaves as well.
Note- This recipe can be prepared without a pressure cooker. All you need is to cook the vegetable first before adding any spices. There is no need to cook the same vegetables that I added. You can add or replace a vegetable of your choice.Storage- Refrigerate for 3-4 days in an airtight container.
