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Also called as Undhiyu or Undhiya is originally cooked in an earthen pot that is sealed and buried upside down in the ground and fired from above. The name of the dish Undhiyu means upside down in Gujarati. However, with modern cooking techniques, we cook this dish using sauce pans and pressure cookers. It is made from yam, raw banana, brinjal, baby potatoes, sweet potatoes and green beans all simmered in delicious spicy green coconut gravy. It is also a dish that is made during almost all festive occasions to make the meals wholesome and rich.
Makes: 5-6 servings
Ingredients
1/2 cup surti papdi, cut into 1/2 inch size pieces
(alternatively you can use flat beans or snow peas)
1/4 cup of sweet potato, peeled and cubed
1/4 cup of yam, peeled and cubed
1/4 cup raw banana, peeled and cubed
5 baby brinjals, with 3 slits (not the stem side). Don't take the stems out
5-6 baby potatoes, quartered
1/4 teaspoon asafoetida
½ teaspoon red chilli powder
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons coriander powder
1 teaspoon garam masala powder
1 teaspoon lemon juice
Salt to taste
Ingredients for the Filling and Gravy
1/4 cup freshly grated coconut
3 tablespoons of freshly chopped coriander leaves
1 teaspoon of chopped green chillies
1 teaspoon of chopped garlic
1 teaspoon of chopped ginger
1/2 teaspoon of sesame seeds
1/2 teaspoon of garam masala powder
1 teaspoon roasted coriander seeds or powder
1/4 teaspoon turmeric powder
1 tablespoon lemon juice
Salt to taste
Ingredients for Methia Muthia
1/4 cup fresh fenugreek leaves
1/4 cup gram flour
1/2 cup wheat flour
1/2 teaspoon turmeric powder
1 teaspoon sugar
1/4 teaspoon asafoetida
1/4 teaspoon enos fruit salt
1 teaspoon lemon juice
1 tablespoon oil
Salt to taste
Method for the Muthias/Dumplings
Heat oil for deep frying in a small frying pan, for frying small oval dough’s of muthia. Combine all the ingredients for the muthia and knead into a stiff dough adding a little water only if required. Divide the dough into ten equal portions and shape into ovals. Deep fry the muthias in hot oil until golden brown. Drain onto an absorbent paper and keep aside.
Method
Combine all the ingredients for the filling, using a food processor make a coarse paste. Steam the green flat beans/papdi and keep aside. I like to steam the green beans separately to retain the green color and add them to the rest of the vegetables towards the end.
Fill the slit brinjals with above filling mixture and keep aside. Heat oil in thick bottomed wide mouth pan with a lid, add caraway seeds and allow them to crackle. Add the asafoetida, ginger-garlic paste, coriander powder, garam masala powder, sugar, salt and remaining filling mixture. Stir in half cup of water, and as the water starts to boil, lower heat and add the yam, sweet potatoes, raw bananas, and baby potatoes. Add the filled brinjals on the top and cover with a lid and simmer for 15 - 20 minutes, stirring occasionally, taking care to keep the filled brinjals on the top until the vegetables are soft and tender. Stir in the fried muthiyas, cover and continue simmering on low heat till the muthiyas have absorbed the spices, adding more water if required. Check the salt and spice levels and if necessary adjust according to your taste. Finally add the steamed flat beans and stir in gently until well combined. Turn off heat. Serve hot garnished with chopped coriander leaves and fresh coconut.
Serving Suggestions: To make it elaborate for a festive occasion: Khandvi, Puran Poli, Kadhi, Masala Chora Pulav, Kela Nu Raito, Mohanthal
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Indian Recipes 
