The most traditional Gujarati vegetable enjoyed by all ...
Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Gujarat, India. The name of this dish comes from the Gujarati words "matlu" meaning earthen pot and "undhu" meaning upside down since they have been traditionally cooked upside down underground in earthen pots fired from above.
The dish is a seasonal one, comprising the vegetables that are available on the South Gujarat coastline during the winter season, including (amongst others) green beans, unripe banana, muthia, and purple yam. These are cooked in a spicy curry that sometimes includes coconut.
Undhiyu is a mixed vegetable casserole that is one of the most well-known Gujarati dishes from India. It is made of stuffed vegetables and fenugreek dumplings all cooked in a flavorful green masala sauce.
There are three main parts to undhiyu, namely the vegetables, the dumplings, and the sauce.
1 The vegetables may include eggplant, also known as aubergine, as well as potatoes, yams, surti papdi, a type of bean, green beans and plantains. Plantains are a firm banana often used in cooking, and when making undhiyu, usually used when they are still slightly green.
2 The dumplings, which are called muthiya, are made of wheat flour, chili paste, fenugreek, turmeric, coconut and salt. Again, recipes may differ from chef to chef.
The ingredients are mixed together and then the batter is rolled into small balls and deep fried. The dumplings are usually cooked before the rest of the dish and added to it at the end of the cooking process.
3 The real flavor of undhiyu is in the sauce. This may include a range of spices including coriander, ginger, chili, garlic, cumin, turmeric and coconut. This is all combined into a paste which is rubbed onto the vegetables and placed into slits made in the vegetables. The vegetables are layered and cooked in a clay pot or a pan over moderate heat. Water or oil is added to it to create the gravy. Once the vegetables are softened, the dumplings are added and carefully mixed in to spread them evenly. The dish is served either with rice or flat breads.
Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Gujarat, India. The name of this dish comes from the Gujarati words "matlu" meaning earthen pot and "undhu" meaning upside down since they have been traditionally cooked upside down underground in earthen pots fired from above.
The dish is a seasonal one, comprising the vegetables that are available on the South Gujarat coastline during the winter season, including (amongst others) green beans, unripe banana, muthia, and purple yam. These are cooked in a spicy curry that sometimes includes coconut.
Undhiyu is a mixed vegetable casserole that is one of the most well-known Gujarati dishes from India. It is made of stuffed vegetables and fenugreek dumplings all cooked in a flavorful green masala sauce.
There are three main parts to undhiyu, namely the vegetables, the dumplings, and the sauce.
1 The vegetables may include eggplant, also known as aubergine, as well as potatoes, yams, surti papdi, a type of bean, green beans and plantains. Plantains are a firm banana often used in cooking, and when making undhiyu, usually used when they are still slightly green.
2 The dumplings, which are called muthiya, are made of wheat flour, chili paste, fenugreek, turmeric, coconut and salt. Again, recipes may differ from chef to chef.
The ingredients are mixed together and then the batter is rolled into small balls and deep fried. The dumplings are usually cooked before the rest of the dish and added to it at the end of the cooking process.
3 The real flavor of undhiyu is in the sauce. This may include a range of spices including coriander, ginger, chili, garlic, cumin, turmeric and coconut. This is all combined into a paste which is rubbed onto the vegetables and placed into slits made in the vegetables. The vegetables are layered and cooked in a clay pot or a pan over moderate heat. Water or oil is added to it to create the gravy. Once the vegetables are softened, the dumplings are added and carefully mixed in to spread them evenly. The dish is served either with rice or flat breads.
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