Authentic Kathiyawadi Undhiyu Recipe: A Flavorful Gujarati Delicacy

Gujarati cuisine is renowned for its diverse and vibrant flavors, and one dish that truly encapsulates this richness is Undhiyu. Specifically, the Kathiyawadi version of Undhiyu is celebrated for its authentic taste and unique preparation method. Undhiyu is a seasonal treat, traditionally enjoyed during the winter months when fresh vegetables are abundant. In this blog, we will delve into the culinary world of Gujarat and explore the secrets of crafting an authentic Kathiyawadi Undhiyu.
The Essence of Undhiyu
Undhiyu, a one-pot dish, is an amalgamation of various winter vegetables and aromatic spices. The dish hails from the Kathiawar region in Gujarat, and its name originates from the Gujarati word ‘undhu,’ which means ‘upside down.’ This is because traditionally, Undhiyu is cooked underground, making it a unique and traditional cooking method.
Ingredients You’ll Need
For the Vegetables:
  1. 250 grams of baby potatoes
  2. 250 grams of sweet potatoes
  3. 250 grams of purple yam (kand)
  4. 250 grams of raw banana
  5. 250 grams of brinjals (small eggplants)
  6. 1 cup of fresh pigeon peas (tuvar dana)
  7. 1 cup of fresh green beans
  8. 1 cup of fresh fenugreek leaves (methi)
  9. 1 cup of fresh coriander leaves
  10. 1/2 cup of fresh grated coconut
For the Masala Paste:
  1. 1/2 cup of grated coconut
  2. 4-5 cloves of garlic
  3. 2-inch piece of ginger
  4. 4-5 green chilies
  5. 1 tablespoon of sesame seeds
  6. 1 tablespoon of peanuts
  7. 1 teaspoon of cumin seeds
  8. 1 teaspoon of coriander seeds
  9. 1/2 teaspoon of turmeric powder
  10. 1 teaspoon of red chili powder
  11. Salt to taste
For the Seasoning:
  1. 3-4 tablespoons of oil
  2. 1/2 teaspoon of asafoetida (hing)
  3. 1 teaspoon of mustard seeds
  4. 1 teaspoon of cumin seeds
  5. A few curry leaves
  1. Start by preparing the masala paste. In a blender, combine all the masala paste ingredients – grated coconut, garlic, ginger, green chilies, sesame seeds, peanuts, cumin seeds, coriander seeds, turmeric powder, red chili powder, and salt. Blend until you get a smooth paste.
  2. Prepare the vegetables. Clean, peel, and chop them into bite-sized pieces. Make sure to slit the brinjals vertically without cutting them into two.
  3. Stuff the masala paste into the brinjals and keep them aside.
  4. Heat oil in a heavy-bottomed pot or a large pan. Add asafoetida, mustard seeds, cumin seeds, and curry leaves. Let them splutter.
  5. Add the stuffed brinjals and the remaining chopped vegetables to the pan. Mix gently.
  6. Cover the pan and let the vegetables cook on low heat for about 20-25 minutes, stirring occasionally.
  7. Once the vegetables are tender and cooked, add fresh fenugreek leaves and coriander leaves to the pan. Mix well.
  8. Garnish with grated coconut and let it simmer for another 5-7 minutes.
  9. Kathiyawadi Undhiyu is ready to serve! It pairs wonderfully with hot puris or steamed rice.
Kathiyawadi Undhiyu is a celebration of Gujarat’s rich culinary heritage, showcasing the flavors of the season’s best vegetables and spices. Its unique preparation method and the blend of ingredients make it a truly delightful dish to savor during the winter months. Try this authentic recipe to experience the essence of Gujarati cuisine, and relish the explosion of flavors that Undhiyu brings to your plate. Enjoy this traditional delicacy with friends and family for a heartwarming, memorable meal.
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