Undhiyu Recipe: Healthy Mixed Vegetable Curry from Gujarat
Indian Undhiyu
Today on the Takrecipe website, we bring you one of Gujarat’s most beloved dishes, Undhiyu, a flavorful mixed vegetable curry that’s both nutritious and comforting. This dish is traditionally prepared during the winter months and is packed with seasonal vegetables, making it the perfect dish for colder weather. It’s a unique, flavorful curry that brings together a blend of spices and textures, making it a favorite in Indian homes.
Ingredients (Serves 4 People):
- 2 medium-sized potatoes, peeled and cubed
- 1 medium-sized eggplant, cut into chunks
- 1 cup green beans, chopped into 1-inch pieces
- 1/2 cup carrots, sliced
- 1/2 cup purple yam (optional), cubed
- 1/2 cup peas (fresh or frozen)
- 1/4 cup sweet potato, cubed
- 1/4 cup boiled or raw papadi (fritter-like dumplings)
- 2 tablespoons oil (vegetable or mustard oil)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, slit
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon jaggery (or brown sugar)
- 1 tablespoon lemon juice
- Salt to taste
- For the Spice Mix:
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1 teaspoon dried mango powder (amchur)
- 1 tablespoon fresh grated coconut (optional, for garnish)
Prepare the Vegetables:
Start by washing and peeling all the vegetables as needed. Cut the potatoes, eggplant, carrots, sweet potatoes, and purple yam into medium-sized cubes or chunks. Keep the chopped vegetables aside.
Make the Spice Mix:
In a small bowl, combine the turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, and dried mango powder. Set the spice mix aside for later use.
Cook the Aromatics:
Heat the oil in a large pan or wok over medium heat. Once the oil is hot, add the cumin seeds and mustard seeds. Let them splutter for a few seconds, then add the chopped onions and sauté them until they turn soft and golden brown (about 5-7 minutes).
Add the Ginger-Garlic Paste and Tomatoes:
Add the ginger-garlic paste and green chilies to the onions, and sauté for 2-3 minutes until the raw smell disappears. Next, add the chopped tomatoes and cook until they soften and become pulpy (about 5 minutes).
Combine the Vegetables and Spice Mix:
Add all the chopped vegetables (potatoes, eggplant, beans, carrots, sweet potatoes, and purple yam) into the pan. Mix well, ensuring that the vegetables are coated with the onion-tomato mixture. Add the prepared spice mix and salt to taste. Stir everything together so the spices are evenly distributed.
Simmer and Cook:
Pour in about 1/4 cup of water to help the vegetables cook. Cover the pan and let it cook on low heat for 20-25 minutes, stirring occasionally. If needed, add more water during cooking to avoid burning, but the dish should remain thick.
Add the Papadi and Final Touches:
Once the vegetables are cooked and tender, add the papadi (fritter-like dumplings) and cook for an additional 5 minutes. Stir in jaggery (or brown sugar) and lemon juice to balance the flavors.
Garnish and Serve:
Garnish the Undhiyu with freshly chopped cilantro and a sprinkle of grated coconut if using. Serve hot with roti, paratha, or rice for a complete meal.
Tips:
Use Seasonal Vegetables
🟢Undhiyu is traditionally made with a variety of seasonal vegetables. If you can’t find some of the vegetables, you can substitute with others that are in season or available in your area, like pumpkin, zucchini, or butternut squash.
Cook with Mustard Oil:
🟢If possible, try cooking Undhiyu with mustard oil, as it adds a distinct aroma and flavor that complements the curry perfectly. It’s commonly used in traditional Gujarati cooking.
Adjust Spice Levels:
🟢Gujarati Undhiyu can be spicy, but you can adjust the number of green chilies according to your preference. For a milder version, use fewer chilies or omit them entirely.