Entree: India – Gujarat – ઉંધિયું ➤ Undhiyu (Gujarati mixed winter vegetable and spiced fenugreek-dumpling casserole slow-cooked until tender)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
40 min
Total
1 hr 10 min
Ingredients
- 1 lb (450 g) surti papdi or flat green beans, trimmed
- 1 lb (450 g) small eggplants (brinjals), about 8–10 small ones, slit for stuffing
- 1 lb (450 g) potatoes, peeled and halved
- 8 oz (225 g) sweet potato, peeled and cut into large chunks
- 1 medium raw banana (plantain), peeled and cut into 1–inch pieces, approx. 8 oz (225 g)
- For the muthia (fenugreek dumplings):
- 2 cups packed fresh fenugreek leaves (methi), finely chopped, approx. 60 g
- 1 cup (120 g) chickpea flour (besan)
- 1/4 cup (40 g) semolina (rava/sooji)
- 2 tbsp (30 ml) oil
- 1 tsp (5 g) red chili powder
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) baking powder
- 2 tbsp (30 ml) water, or as needed to bind
- For the stuffing/masala:
- 1/2 cup (75 g) grated fresh coconut (fresh preferred, optional)
- 1/4 cup (40 g) roasted peanuts, coarsely ground
- 1 tsp (2 g) coriander powder
- 1 tsp (2 g) cumin powder
- 1/2 tsp (2 g) turmeric powder
- 1–2 green chilies, minced
- 1 tbsp (15 ml) jaggery or brown sugar
- 1 tbsp (15 ml) tamarind paste (or 2 tbsp/30 ml water with a pinch of tamarind)
- Salt to taste
- 1/3 cup (80 ml) oil for shallow frying and for the casserole
- 1/2 cup (120 ml) water for steaming/cooking the casserole
- Fresh cilantro, chopped, for garnish (optional)
Instructions
1. Make the muthia by mixing chopped fenugreek, chickpea flour, semolina, oil, chili powder, sugar, salt and baking powder; add just enough water to form a firm dough, shape into golf-ball-sized dumplings, steam or boil 10–12 minutes until set, then cool and shallow-fry in oil until lightly golden. Prepare the stuffing by combining grated coconut, ground roasted peanuts, coriander, cumin, turmeric, minced green chilies, jaggery and tamarind paste with salt to taste; stuff the slit eggplants with this mixture and set aside. Parboil the potato, sweet potato and banana pieces for 5–7 minutes so they are part-cooked but hold shape.
2. In a large heavy pot, heat 2–3 tbsp (30–45 ml) oil, layer the stuffed eggplants, parboiled potatoes, sweet potato, banana pieces, surti papdi and the fried muthia, sprinkling any remaining stuffing between layers. Add 1/2 cup (120 ml) water, cover tightly and cook on very low heat for 30–40 minutes, turning gently once if possible, until vegetables are tender and flavors have melded. Garnish with chopped cilantro and serve hot with rotis or puri.
