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Undhiyu is the iconic dish of Gujarati cuisine, appearing on menus for winter weddings, undhiyu festivities, and Uttarayan as a must-have delicacy. When the rest of the country celebrates Makar Sankranti, in Gujarat it has a different version, i.e., Uttarayan. For the Uttarayan, the Indian kite festival, undhiyu, is a must-have delicacy. This dish is a pride of the Gujaratis, who claim to use more than 15 seasonal vegetables in its preparation. This flavorful, one-pot wonder is a celebration of the season's bounty and a tradition that's passed down through generations. It's a true reflection of grandma's culinary love.INGREDIENTS (for vegetables)2 cups of chopped Surti papdi1/2 cup of fresh peas8-10 small brinjals10-12 baby potatoes1 sweet potato (medium-sized)1 raw, unripe banana150 gms of purple yamINGREDIENTS (for methi muthia)1 cup of finely chopped methi leavesA pinch of baking soda1 cup of besanGinger-chili paste (as per your taste)1/4 tsp of turmeric powder1/2 tsp of dhania-jeera powder1/2 tsp of oil1 tsp of sugar1/2 tsp of salt1 tbsp of lemon juice1 tbsp of waterINGREDIENTS (for green masala)1/2 cup of grated coconut3 tbsp of chopped coriander leaves2 tbsp of sesame seeds1 tsp of ginger paste1 1/2 tsp of garlic paste1/2 tbsp of green chili paste1/2 tsp of turmeric powder1/2 tsp of dhaniya-jeera powder1 tbsp of lemon juicePinch of salt and sugarINGREDIENTS (for tempering)1/2 tsp of ajwain1/2 tsp of jeera1/8 tsp of hing1/2 cup of water4 tbsp of oilMETHODBegin preparing the vegetables by cleaning the papdi, peeling the potatoes, and cutting the purple yam as well as the upper part of the brinjal.To prepare methi muthia, mix all the ingredients and let it rest for 10 minutes. The consistency of the mixture should be sticky for the muthias to become soft. Rub some oil on your palm and shape them.Begin preparing the green masala mixture by mixing all the ingredients and adding salt, sugar, and lemon juice as per your taste.Make a criss-cross cut on brinjals and potatoes and stuff it with the green masala mixture.To cook undhiyu, add oil to the pressure cooker and add ajwain and cumin seeds. Add hing, fresh peas, papdi, and leftover paste. Stir the mixture and saute for 3 minutes.Keep the cooker on low to medium heat and make a layer of beans at the bottom. Add purple yams, chopped raw banana, and sweet potato. Add 1/4 of coconut masala evenly and add stuffed brinjals and potatoes along with 1/2 cup of water from the sides.Without mixing or stirring, place the muthias gently on the layer and add 2-3 pinches of salt. Cover the pressure cooker and let it cook on medium to high heat for 8-10 minutes. After two whistles, turn off the heat and slowly stir undhiyu without breaking the stuffed vegetables.

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Lifestyle :Uttarayan 2024: How To Make the Traditional Gujarati Undhiyu for Uttarayan

Undhiyu is the iconic dish of Gujarati cuisine, appearing on menus for winter weddings, undhiyu festivities, and Uttarayan as ... ...