Meal Prep · Indian
Undhiyu
A traditional Gujarati mixed vegetable casserole, bursting with seasonal flavors and aromatic spices.
Ingredients
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Step-by-step- Prepare the stuffing: In a bowl, combine grated coconut, chopped coriander, ginger-garlic-chili paste, sesame seeds, groundnut powder, red chili powder, turmeric powder, coriander-cumin powder, garam masala, jaggery, lemon juice, and salt. Mix well.
- Stuff the vegetables: Gently stuff the slit brinjals and baby potatoes with the prepared spice mixture. Keep any remaining stuffing aside.
- Prepare the muthiyas: If making from scratch, combine finely chopped fenugreek leaves, chickpea flour, wheat flour, a pinch of turmeric, chili powder, and salt. Form small dumplings and shallow fry until golden. Alternatively, use store-bought.
- Cook the Undhiyu: Heat oil in a large heavy-bottomed pot or pressure cooker. Add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
- Layer the vegetables: Add the stuffed brinjals and potatoes first, followed by surti papdi, valor, raw banana, purple yam, and green peas. Add the remaining spice stuffing and mix gently.
- Add muthiyas and water: Place the fenugreek muthiyas on top of the vegetables. Add about 1/2 to 1 cup of water to prevent burning. Cover tightly.
- Slow cook: Cook on low heat for 45-60 minutes, or until all vegetables are tender. If using a pressure cooker, cook for 1-2 whistles on medium heat, then simmer for 5-7 minutes. Allow pressure to release naturally.
- Serve hot: Gently mix before serving to ensure all flavors are combined. Garnish with fresh coriander.
- Serve Undhiyu hot with puri, roti, or steamed rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 15 g |
| Fat | 28 g |
| Carbohydrates | 25 g |
| Fiber | 10 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Undhiyu in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 1 month
For longer storage, freeze portions in freezer-safe containers. Note that some vegetables might change texture slightly upon thawing.
Reheat Stovetop/Microwave
Reheat on the stovetop over low-medium heat, adding a splash of water if needed, until heated through. Alternatively, microwave in short intervals, stirring occasionally.
Chef’s Corner
- For authentic flavor, use a mix of seasonal vegetables specific to Gujarat. Don’t skip the Surti Papdi and purple yam!
- The secret to a great Undhiyu is slow cooking. A heavy-bottomed pot or traditional ‘matka’ (earthen pot) enhances the flavor profile.
- You can customize the spice level by adjusting the amount of green chilies and red chili powder in the stuffing.
- To save time, use pre-made fenugreek muthiyas from an Indian grocery store or shallow-fry them a day in advance.
