Simplified Gujarati Undhiyo - Indian Vegetable Curry Recipe
Undihyo, Undihhyu or Oondhiyu is a delightful traditional Indian mixed vegetable curry dish prepared for special occasions. The authentic recipe requires hours of slow cooking with layers of vegetables placed successively into a large clay pot, depending on their cooking times. It includes a suite of vegetables including various tubers and vegetables such as purple yam, green beans, sweet and regular potatoes, eggplants, etc. Traditionally the vegetables would be scored with a knife at regular intervals. The spice paste would be stuffed inside the cuts to add flavour to large pieces of vegetable. This required hours of working and cooking times. Pressure cooking can be used to reduce cooking times for a quicker version. However, shown below an easier way to prepare a simplified non-traditional version of this wonderful mixed vegetable dish that highlights the flavor and aroma of the spices.
Gujarati Undhiyo - Indian Vegetable Curry Recipe
Ingredients
- 1 teaspoon mustard seeds
- 4 tablespoons grape seed or rice bran oil
- 1/8 teaspoon asafoetida (from Indian shops)
- 1 parsnip, peeled and cut into thick slices
- 4 small eggplants (aubergine), slit through the middle
- 1 medium size potato, peeled and cut into laarge pieces
- 1 medium-size sweet potato, peeled and cut into large pieces
- 1 1/2 cups frozen tuvar beans (from Indian shops), (or use broad beans or peas)
For the Spice paste (masala)
- 3 teaspoons sugar
- 1 teaspoon carom seeds
- 1 1/2 teaspoons cumin powder
- 2 teaspoons salt or to taste
- 4 teaspoons fresh lemon juice
- 3 large cloves garlic, peeled
- 2 green chillies, seeds removed
- 20 g (3/4 oz) ginger, peeled
- 2 teaspoon dried corianders powder
- 3 teaspoons ground roasted peanuts
- 40 g (1 1/2 oz) fresh coriander, chopped
- 70 g (2 1/2 oz) finely grated fresh/frozen coconut, or half quantity of dried coconut
Method
Using a small food processor, mortar and pestle, or hand blender, process the garlic, ginger, green chillies and lemon juice to a thick paste. Add a little water if required. Add the fresh coriander and pulse briefly to just shred the coriander. Add the remaining masala ingredients and combine well. Taste and adjust the seasoning with extra salt or lemon juice if required.
Next, Heat the oil in a large, deep non-stick frying pan or Dutch oven. Add the asafoetida and sauté for 20-30 seconds. Then, add the mustard seeds and stir for 1 minute. Next all the masala spices ingredients and stir while cooking. Next, add all the vegetables except the broad beans or peas (if you are using them), and combine with the spicy paste mix for 3-5 minutes for a few minutes. Next, add 1 cup of water, bring to a boil, then lower the heat, cover the pan and simmer over low heat, stirring occasionally for 20-25 minutes.
Next, add the peas or broad beans (if you are using them), cover and cook for another 3-5 minutes. Serve hot garnished with some coconut, fresh coriander or other fresh herbs.
For the Yudane method the flour to water ratios is generally 1:1. Start by mixing the flour with about 1/4 of the water, from your hot water tap. Then, add the remaining 3/4 of the water as hot boiling water. Mix the dough with a wooden spoon or spatula. The ideal temperature for the mixed dough should be about 120 degrees F (50 degrees C). Allow the dough to cool down and then, wrap with a sheet of cling wrap or a warm cloth. Set it aside on your kitchen bench, or in a fridge for several hours or overnight, to complete the gelatinisation process.