Undhiyu (Gujarati Mixed Vegetables)
Undhiyu is a Gujarati mixed vegetable dish that puts stuffed eggplant and potatoes, yams, peas and lima beans into one pot. The fried methi muthia, dumplings made from wheat, channa and rice flours, soak up the spiced coconut masala as everything cooks together. Three chutneys spooned over the top balance the richness, and warm jalebi on the side adds sweetness. The pressure cooker keeps the cooking short, with a single whistle.
Instructions
Grind the ingredients for each chutney and mix them together. Make and serve all three, since they balance one another.
Combine the wheat flour and channa powder. Mix in the rice flour, oil, chilli powder, lemon juice, green chillies and sugar to form a dough, adding water as needed until it holds together.
Work the methi leaves into the dough, then shape it into small, elongated balls called muthia.
Fry the muthia in oil, then set them aside.
Crush the thoghari dal, green chillies, garlic and ginger. Mix in the coriander powder, the remaining spices, fresh grated coconut and coriander leaves to make a masala paste.
Cut slits in the eggplant and potatoes and stuff them with the masala. Some masala will be left over, so keep it for the pot.
Heat a little oil in a pot. Add the mustard seeds, hing, onion, ghenasu, yams, carrots, peas, lima beans and the remaining masala, and stir well.
Add the stuffed potatoes and eggplant, then the muthia, along with a little water so nothing burns.
Cook in a pressure cooker for just one whistle.
To serve, spoon a little of each chutney over the undhiyu and top with coriander leaves and coconut. Serve with warm jalebi.
Make it personal.
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