Authentic Gujarati Undhiyu with Warm Puris

Name: Authentic Gujarati Undhiyu with Warm Puris
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4
Cuisine: Gujarati
Ingredients: 1 cup fresh surti papdi (flat beans); 1/2 cup valor beans; 1 cup small purple yam (suran), cubed; 1 cup sweet potato, cubed; 6-8 baby potatoes, peeled and slit; 6-8 baby eggplants, slit lengthwise; 1 cup fresh green pigeon peas (tuvar lilva); 1 cup grated fresh coconut; 1/2 cup fresh cilantro, finely chopped; 4 tablespoons green garlic paste; 2 tablespoons ginger-green chili paste; 1 tablespoon coriander-cumin powder; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 2 tablespoons jaggery, grated; Salt to taste; 1/4 cup mustard oil or sesame oil; 1 teaspoon ajwain (carom seeds); A pinch of asafoetida (hing); For Muthias: 1 cup fenugreek leaves (methi), 1 cup gram flour (besan), 1/4 cup whole wheat flour, spices, and a pinch of baking soda

A classic winter delicacy from Gujarat featuring a rich medley of fresh seasonal vegetables, stuffed baby eggplants, and crunchy muthia dumplings slow-cooked in a fragrant green herb masala. Best enjoyed piping hot alongside golden, puffed puris for a truly festive meal.

Photo by Muhammad Khawar Nazir on Pexels

105min Total Time

4 Servings

Gujarati Cuisine

Recipe

Prepare the muthia by mixing fenugreek leaves, flours, spices, and a splash of water to form a soft dough, shape into small cylindrical dumplings, and steam or shallow fry until golden.

In a large bowl, combine grated coconut, cilantro, green garlic paste, ginger-green chili paste, coriander-cumin powder, turmeric, red chili powder, jaggery, and salt to create the stuffing masala.

Stuff a portion of the masala mixture inside the slit baby eggplants and baby potatoes.

Heat oil in a heavy-bottomed deep pot or pressure cooker base, add ajwain, and a pinch of asafoetida.

Layer the hard vegetables like yam and sweet potato at the bottom, followed by the beans, tuvar lilva, and the stuffed eggplants and potatoes.

Spread the remaining masala and a splash of water over the top, cover tightly, and let it cook on low heat until all vegetables are tender.

Gently fold in the prepared fried muthias during the last ten minutes of cooking, allowing them to absorb the rich flavors.

Serve hot garnished with fresh coriander and grated coconut alongside freshly fried puris.

Ingredients

1 cup fresh surti papdi (flat beans)

1/2 cup valor beans

1 cup small purple yam (suran), cubed

1 cup sweet potato, cubed

6-8 baby potatoes, peeled and slit

6-8 baby eggplants, slit lengthwise

1 cup fresh green pigeon peas (tuvar lilva)

1 cup grated fresh coconut

1/2 cup fresh cilantro, finely chopped

4 tablespoons green garlic paste

2 tablespoons ginger-green chili paste

1 tablespoon coriander-cumin powder

1 teaspoon turmeric powder

1 teaspoon red chili powder

2 tablespoons jaggery, grated

Salt to taste

1/4 cup mustard oil or sesame oil

1 teaspoon ajwain (carom seeds)

A pinch of asafoetida (hing)

For Muthias: 1 cup fenugreek leaves (methi), 1 cup gram flour (besan), 1/4 cup whole wheat flour, spices, and a pinch of baking soda

*This AI-generated recipe may contain inaccuracies.