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Undhiyu is a classic dish from Gujarat, India, famous for its vibrant colors, flavorful ingredients, and hearty texture. This dish is typically made during special occasions, especially in winter when fresh vegetables are plentiful. Its name comes from the Gujarati word “undhu,” meaning “upside down,” as it was traditionally cooked in an earthen pot turned upside down in a fire. Let’s explore how to make this delightful dish step by step using groundnut oil.
Ingredients
Here’s what you’ll need to make Undhiyu:
- 1 cup groundnut oil
- 1 large potato, peeled and cubed
- 1 large carrot, peeled and cubed
- 1 large yam, peeled and cubed
- 1 large brinjal (eggplant), peeled and cubed
- 1 cup green peas
- 1 cup beans (like string beans or papdi)
- 1 cup spinach, chopped
- 1 cup cauliflower florets
- 1 cup green beans, chopped
- 1 cup fenugreek leaves (methi)
- 1/2 cup jaggery (or sugar as a vegan option)
- 1 tablespoon tamarind paste
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
Step-by-step instructions
1. Heat the groundnut oil
- Begin by heating 1 cup of groundnut oil in a large clay pot over medium heat. Groundnut oil adds a rich, nutty flavor, but you can use other oils like sunflower oil if needed.
2. Add the root vegetables
- Once the oil is hot, add cubed potatoes, carrots, and yams. These root vegetables take longer to cook, so start with them.
- Stir and cook them for about 10 minutes until they soften slightly.
3. Add the remaining vegetables
- Next, add the rest of the vegetables to the pot, including the brinjal, peas, beans, spinach, cauliflower, green beans, and fenugreek leaves.
- Stir everything together and cook for 15-20 minutes until all the vegetables are tender. Keep the pot covered to trap the steam, which helps the vegetables cook faster.
4. Add the spices
- Now it’s time to add the spices! Stir in the following:
- 1/2 cup jaggery (or sugar for a vegan version)
- 1 tablespoon tamarind paste
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
The jaggery gives the dish a sweet note, while the tamarind adds a tangy flavor, balancing the spiciness of the chili powder. Stir everything well to combine the ingredients.
5. Cook and stir
- Let the mixture cook for a few more minutes, allowing the spices to blend into the vegetables. This will give the dish its signature flavor.
- Make sure to stir occasionally to prevent sticking.
6. Serve
- Your Undhiyu is now ready! Serve it hot, either on its own or with a side of fafda (a deep-fried Gujarati snack) or roti. Undhiyu also pairs well with rice or puris.
Tips for the perfect Undhiyu
- Roast the spices: For an even richer flavor, dry roast the cumin and turmeric powders in a skillet before adding them to the dish.
- Use a clay pot: If you can, cook in a traditional clay pot for an authentic taste. However, a Dutch oven or a regular large pot works just as well.
- For a vegan version: Replace jaggery with sugar for a fully plant-based dish.
Conclusion
Undhiyu is a celebration of seasonal vegetables and Gujarati flavors, making it a must-try for anyone who loves Indian cuisine. With a balance of sweetness from jaggery, tanginess from tamarind, and a medley of spices, this dish is perfect for family gatherings or festive occasions. Using groundnut oil from Green Selects Oil enhances the nutty flavor, adding an authentic touch to your cooking. Follow these simple steps, and you’ll have a delicious pot of Undhiyu to enjoy!