Traditional Gujarati Winter UndhiyuVeg
Experience the vibrant essence of Gujarati winter with this iconic one-pot delight. This dish celebrates seasonal produce by combining a medley of root vegetables, such as purple yam, sweet potato, and raw banana, with tender brinjal and fresh Surti papdi. The complexity of flavors is beautifully balanced by a fragrant, spicy green chutney and crispy fenugreek muthias, creating a hearty, comforting, and authentic meal that warms the soul and captures the true spirit of traditional home cooking.
Ingredients
1 bunch Fenugreek Leaves (Methi)
1 cup Gram Flour (besan)
1 cup Rice Flour
1 tsp Ginger-Garlic-Green Chilli Paste
1 tbsp Oil
pinch Asafoetida
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
to taste Salt
1 bunch Green Garlic (finely chopped)
1 bunch Coriander Leaves (chopped)
1 Green Chilli
1 cup Grated coconut
1 tsp Sugar
3 Raw Banana
200 g Purple Yam
8 Baby Potatoes
200g elephant foot yam
200g brinjal.
1 tbsp Ginger-Garlic-Green Chilli Paste
1 tbsp Lemon Juice
200 g Sweet Potato
as needed Water
Instructions
1
Crush fenugreek with salt and let it sit. Mix with gram flour, rice flour, spices, oil, and water to form a firm dough. Shape into balls and deep-fry until golden.
2
Pulse green garlic, coriander, green chili, coconut, salt, and sugar into a coarse paste. Stir in lime juice.
3
Peel and dice the root vegetables and banana. Deep-fry until 80% cooked. Slit brinjals and stuff with the prepared chutney.
4
Toss fried vegetables with a portion of the chutney and extra grated coconut.
5
Heat groundnut oil in a heavy-bottomed pot. Add carom seeds and baking soda. Sauté papdi and toor dal for 5-6 minutes.
6
Place stuffed brinjals on top, cover, and steam for 5 minutes. Add marinated vegetables, remaining chutney, and fried muthias.
7
Cover and cook on low heat for 15-20 minutes until all ingredients are tender and well-infused.
Nutrition Facts
2 servings per recipe
