Life some time seems to be an insane journey. With unknown stopovers turning into cozy hang out places, people from different walks of life turning into a part of your family, food once was alien being part of staple diet…..so on. And there are watershed moments … micro events… Looking back it all look so beautiful, most enjoyable, simple moments.
One of those micro events was my encounter with Umbadiyu, which made me fall in love with this winter special Gujarati delicacy.
Archna, a good friend of mine, who introduced me to Gujarati kitchen almost a decade ago. Eventually, Gujarati kitchen, cooking and eating the recipes straight from the heart of Gujarat, has become tradition in our home too. Now you would find most of the recipes being prepared in their respective seasons in our kitchen as well, wiping of the boundaries of south and west.
In our recent trip to Gujarat, Parmar family made it literally gastronomic. They made sure we eat the renowned Gujarati dishes in its origin, undiyu, fafda & jalebi, umbadiyu, adadiyu…to name a few.
On the day of Uttarayana, undhiyu has a special appearance on most of the Gujarati meals, serving as a festive and seasonal food.
A little bit about Undhiyu/Oondio – one of the most preferred side dishes in Gujarat and all the Gujaraties living across the globe, for the festive occasions and celebrations. This was traditionally cooked in earthen pot, upside down, thus the name Undhiyu (which mean reverse). In Mumbai you get chopped and assembled undhiyu veg pack. ..OKay…easy way out..so it’s cooked with the seasonal vegetable and mostly savored in winter. Nutrition packed with variety of vegetables and herbs, sinfully tasteful and one of the must try Gujarati side dish.
- 250 gms flat beans/surti papdi
- 200 gms chopped purple yam/kand
- 2 potatoes
- 250 cup sweet potatoes
- 200 cup gms raw banana
- 6 small brinjal/eggplant
- 1 cup chopped coriander leaves
- 4 green chilies
- 1/4 cup grated coconut
- 2 tsp lemon juice
- 1 bunch garlic leaves and cloves (if you chop it would be about 3/4 cup)
- 1/2 tbsp jaggery
- 1/4 cup water
- Salt to taste
Brinjal stuffing spices
- 1/2 tsp cumin powder
- 1/2 tsp red chili powder
- 4 tbsp chickpeas flour
- 1/2 tbsp Lemon juice
- 2 spoon spice paste from above
- Salt to taste
- 1/2 cup fenugreek finely chopped leaves
- 1/2 cup chickpeas flour /besan
- 1 tbsp chili powder
- pinch of turmeric powder
- 1 tbsp coriander powder
- pinch of cooking soda
- 1 tbsp lemon juice
- 2 tbsp semolina
- 11/2 tbsp cumin powder
- Salt to taste
- 1/2 cumin seeds
- 1/4 tbsp carom seeds
- 4 tbsp vegetable oil
String the flat beans without separating them into halves. Cut them into quarter-inch long pieces. Peel the yam and cut into cubes. Peel and cut sweet potatoes. Cut the raw banana with skin.
Marinate all the vegetables in the spice paste and keep it aside at least for an hour. Cook them in a pressure cooker for one whistle. (For tastier version shallow fry the vegetables)
Mix all the “brinjal stuffing spices”. Slit the brijal keeping its stem intact. Stuff it with the brinjal stuffing spice mix. Cook it in a tawa until they become tender (you may or may not add while cooking. I opted out)
Add the brinjal and marinated and cooked vegetables.
Preparing the Muthia – Add all ingredients and mix well into a dough. Make ten equal portions of the dough and deep fry them.
Once done add the muthias to the prepared vegetables and mix it well.
seasoning – Heat the oil, add cumin and carom seeds. Add the seasoning to the Undhiyu mix from above.
This is mostly served with roti – Indian flat bread or with puries. This serves as a stand alone dish too.
Best served fresh. Serves 4-5 portions.
Preparation time 45 minutes and cooking time 30 minutes.