Easy Surti Undhiyu Recipe Gujarati Style | Undhiya Recipe | Oondhiya

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Easy Surti Undhiyu Recipe Gujarati Style | Undhiya Recipe | Oondhiya

It takes very little time to make this delicious and easy surti undhiyu. Gujarati vegetarian cuisine is characterized by undhiyu, a one-pot vegetable casserole.

Generally, undhiya preparation takes a lot of time and patience. The vegetables are traditionally cooked or fried in batches.

In a pressure cooker, the vegetables are steamed with Methi muthia for this delicious surti undhiyu recipe.

It is also possible to cook the vegetables in a large pot or pan if you wish. In this way, the recipe is easy and healthy at the same time. A smaller amount of oil has also been added than is usually used.

Undhiyu is a personal favorite. I have had Oondhiya many times when I visit my nani’s house in surat and relatives in Vadodara (Baroda.) 

The word undhiyu/Oondhiya/undhiya derives from the Gujarati word “undhu”, which translates as upside down. Earthen pots are traditionally used to cook the entire dish (called ‘matlus’ in Gujarati).

A fire pit is dug in the ground and the pots are placed upside down. As the dish cooks slowly in an earthen pot, it develops a rustic flavor and taste.

During the winter months in southern Gujarat, undhiyu recipe is made since some of the vegetables it contains are only available during that time of year.

Undhiyu contains root vegetables such as regular yam, sweet potatoes, purple yam (kand), and baby potatoes.

Other vegetables added are raw or ripe bananas, small brinjals, ivy gourds, and Indian flat beans or surti papdi. The dish is also made with fresh pigeon peas (tuvar lilva).

Fresh green peas or chickpeas can be substituted for fresh pigeon peas if you do not have fresh pigeon peas. 

The recipe is Vegan. Asafoetida can be skipped if you want to cook a gluten-free version. It is also possible to make a satvik undhiyu without garlic by skipping the onion. Ten to twelve servings can be made from this recipe. You can easily halve the recipe.

The best way to enjoy undhiyu is with pooris, aamras, and shrikhand. The healthy wholesome vegetable casserole can also be served with soft phulkas, jowar roti, or bajra roti.

How To Make Surti Undhiyu Recipe | Undhiya | Oondhiya

It takes very little time to make this delicious and easy surti undhiyu. Gujarati vegetarian cuisine is characterized by undhiyu, a one-pot vegetable casserole.

Prep Time: 1 hr
Cook Time: 15 mins
Total Time: 1 hr 15 mins

Cuisine: Gujarati, Indian
Course: Main Course
Servings: 10-12

Author: Ranjeeta Nath Ghai

Ingredients

Veggies For Undhiyu

• 150gms/2 cups surti papdi or a mix of surti papdi 
• ½ – ⅔ cup fresh pigeon peas (fresh tuvar)
• 8-10 small brinjals
• 10-12 baby potatoes
• 1 medium sweet potato
• 1 medium-sized raw banana
• 150 grams purple yam chopped (kand)

For Methi Muthia

• 1 cup finely chopped methi leaves (tightly packed)
• 1 pinch of baking soda
• 1 cup besan (gram flour)
• 1 tsp sesame seeds
• 1 tbsp foodalltime green paste
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder
• ½ tsp cumin powder
• ½ tsp Coriander/dhaniya Powder
• ½ tbsp oil
• ¾ tsp sugar or add as required
• ½ tsp salt or add as required
• 1 tbsp lemon juice
• 1-1½ tbsp water or as required

For Green Stuffing Masala

• ½ cup tightly packed grated coconut
• ¼ cup finely chopped coriander leaves
• 2 tbsp sesame seeds
• 1½ tbsp foodalltime green paste
• ¼-½ tsp turmeric powder
• ½ tsp red chili powder
• 3 tsp Coriander Powder
• 2 tsp cumin powder
• 1 tbsp lemon juice
• 1 tbsp sugar or add as per taste
• ¾ to 1 tsp salt or add as required

For Tempering Undhiyu

• ½ tsp ajwain (carom seeds)
• ½ tsp cumin seeds
• ⅛ tsp asafoetida (hing) or 2 to 3 pinches of asafoetida
• ½ cup water
• 4-5 tbsp sesame oil or peanut oil or any oil

Cooking Instructions

Preparing Veggies

1. String and pod half surti papdi beans and half valor papdi beans.
2. After you string and halve them, give them a through rinse. Strain and set the beans aside. I took 150 grams beans which yielded 2 cups of prepared beans.
3. In a bowl of water, place the following peeled and rinsed vegetables: baby potatoes, sweet potato, chopped purple yam, and small brinjals. (The only part of the brinjal that has been removed is the upper stalk, and they have not been slit. Slitting will be done later when we start stuffing them. For now just rinse them and set them aside.)

Preparing Methi Muthia For Undhiyu

1. In a bowl, mix together chopped methi leaves and 1 cup besan or gram flour.
2. Add all the ingredients listed above except water and mix everything thoroughly. Cover it and keep it aside for 10-15 minutes.
3. Then add 1 to 1½ tbsp water and mix together until sticky. The mixture should be moist enough that the methi muthia remains soft after cooking.
4. Put some oil in your hands and shape the muthias. Keep them covered with a bowl or lid. You can also deep fry the methi muthia if you want. If you choose to fry them, add them lastly once the undhiyu is done and simmer for 4 to 5 minutes.

Making Green Masala Mixture

1. In one bowl, take ½ cup tightly packed grated coconut. In another bowl, take 3 tbsp finely chopped coriander leaves or ¼ cup finely chopped coriander leaves.
2. Add the Foodalltine green paste.
3. Add all the ingredients listed above and mix everything thoroughly.
4. Check the taste and add more lemon juice, salt or sugar if required.

Stuffing Veggies

1. At the base of the brinjal, give a crisscross slit and stuff the masala in it. Stuff the masala in the potatoes in the same way. 
2. If you desire, you can stuff the stuffing masala in the raw bananas, too. Keep the stuffed veggies aside. At this stage, you can saute them and keep them aside. Some stuffing masala will be left. Keep this aside.

Tempering And Cooking Undhiyu

1. Heat the sesame oil or peanut oil in a pressure cooker. Then, add and stir the ajwain or carom seeds & cumin seeds for about till they change color and release their aroma. Then add ⅛ tsp asafoetida/hing. Stir. You can alternatively use sunflower oil or safflower oil if you’d prefer.
2. Now, add the stringed and podded beans. If you’re using fresh pigeon peas, feel free to add them now. Stir well. 
3. If you want to keep your beans nice and green, add a little pinch of soda.
4. Add half a portion of the leftover Green Stuffing Masala/coconut masala.
5. Mix the mixture well and let it cook for 3 mins on a low to medium flame. Then, make a layer of beans at the bottom of the pan.
6. Next, evenly distribute a layer of the chopped purple yam.
7. Next, add a layer of chopped raw bananas and sweet potatoes.
8. Now sprinkle ¼ of the coconut masala evenly over the surface. Don’t stir.
9. Arrange the next layer of stuffed brinjals and potatoes and add ½ cup water from the sides. Don’t stir.
10. If you are cutting down on oil and are not sauting the veggies and deep frying the methi muthias then arrange the muthias here in such a way that that hey dont touch each other.
11. Sprinkle 2-3 pinches of salt all over them.
12. Seal the pressure cooker lid and cook on high flame for 1 whistles then on a medium to blame for the next whistle i.e., 8 to 10 minutes.
13. Once the pressure has dissipated, remove the lid.
14. Now add the methi muthia and mix everything together lightly, being careful not to break up the stuffed veggies and the muthia.
15. You have the option of garnishing surti undhiyu with some grated coconut and/or chopped coriander leaves before serving it alongside pooris.

Helpful Tips For Recipe And Notes

1. For authentic taste and flavour all the vegetables like chopped raw bananas, yam, baby potatoes, brinjals, sweet potato should be sauteed before adding it to the cooker. But if you are on a diet plan then you can add everything without sauting them also.
2. Common Substitutes you can use to make undhiyu: 

• Instead of Purple yam use elephant foot yam or regular yam.
• Instead of Small brinjals use medium sized aubergines.
• Instead of Fresh pigeon peas use fresh green chickpeas, edmame beans, green peas.
• Instead of Surti papdi use fava beans, edmame beans, fresh lima beans.
• Instead of Baby potatoes use medium or large potatoes

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