Undhiyun is a Gujarati Mix Vegetable curry which is prepared during winter , especially after New Year in January/February
when different vegetables are available in pleanty. Gujarat has two distinct schools of
cooking. One is general Gujarati style (Kathiawar) and the other Surati
Style. Most of the dishes prepared in Surati style, may it be a curry or a dhall, is sweetened with Sugar or Jaggery to an untolerable lavel for us Southern
Undhiyun is no exception. Undhiyun prepared in Surati style is sweet and is beyond the scope of our
taste. Hence I will post the recipe of Undhiyun as prepared in Kathiawari
Papadi (broad beans/Naatu avarakkai (seedless) 100 gms
Sweet potato 1 no.
Potato 2 no.
Baby Brijals 100 gms
Tomato 2 nos
Green Thoram seeds (pacchai thoram kottai) 1/2 cup
Semi ripe banana 1 no.
Elephant yam 100 gms.
Other mix vegetables of liking 150 gms.
(This may be cauli flower also)
Besan (kadalai maavu) 75 gms
Vedhi kirai 1/4 cup
Sugar 1 Tea spoon
Salt to taste
Chilli powder 1 Tea spoon
Asafoetida 1/2 Tea spoon
Kothumalli 1/4 cup
Dhania powder 2 spoons
Jeera powder 1/2 spoon
Cinnamon and Clove powder 1/2 spoon
Grated Coconut 1 to 2 large spoons
Raisins 2 spoons.
Soda bi-carb 1/4 spoon
Groundnut oil 350 gms
Fenugreek seeds 1. 5 Tea spoons
Mustard seeds 1/4 Tea spoon
Asafoetida 1/2 spoon
Cloves six numbers
Cinnamon sticks 2" 2 nos.
Jeera 1/2 spoon
First of all wash all the vegetables and wipe them dry.
Then split the broad be and after removing the vein (side fibers). Cut potatoes, Sweet potatoes and Yam in 3/4 " pieces and set
Cut semi ripe bananas with skin in 1. 5" pieces and set aside.
Make cross cut (only one) in each Brinjal and set aside.
Now take kadalai maavu (besan), and add Vendhi kirai leaves, a little salt and a little
Kothumalli. If you want, you may add a little Green chillies . Now add little water and mix everything in the maavu.
Add a quarter spoon of Cooking soda and prepare dough which can be worked
Make small round marble shapes and deep fry in oil to light brown colour.
Set the Fenugreek vadais aside.
Now medium fry potato, Sweet potato and Yam till 3/4th fried and remove from oil and set
Fill up split brinjals with Salt+dhania+jeera+chilli powder which are mixed
Take four to five ladles of oil in a kadai heat it. When oil is hot enough, put temperings which includes asafoetida and cloves
When mustard starts crackling, add split beans (avarekkai), Green thoram seeds and a little
water. Add a pinch of soda bi carb. Cook for ten minutes. Now add other semi fried
vegetables. Also add diced tomatoes.
Add chilli powder, dhania jeera powder, Powdered clove and cinnamon . If you like spicy curry, you may add a spoon of Ginger and green chilli paste
. Add salt to taste. (if you like to experiment, add a spoon of sugar). At this stage, add grated coconut, kothumalli
Add a cup of water and allow the whole thing to simmer on a low heat for further ten
minutes. Add Fenugreek vadai last at this stage after the heat is switched
off. A heavenly aroma would fill the kitchen.
Now add fried Fenugreek pakodas and mix thoroughly. Cover the vessel.
Serve hot with Phulkas/rotis after thirty minutes.
If you have liked this dish, please post the feedback.