This mixed vegetables recipe is quintessential Gujarati dish. It is a very famous dish from city of Surat in Gujarat. The variety of green beans called papadi used in this recipe are named after the city. The fresh papadi is available mostly in winter months in India. In US it is mostly available frozen in Indian grocery stores along with other vegetables. Most of the time, undhiyu is cooked on stove top but it is also cooked underground in a clay pot called matalu covered with food fire, known as matala undhiyu.
- ½ lb. frozen Surati papadi, thawed
- ½ lb. frozen Surati papadi lilva, thawed
- ¼ lb. frozen tuver lilva, thawed
- ¼ lb. frozen ratalu (purple yam), thawed
- 4 Indian eggplants
- 4 small yellow or red potatoes
- 1 sweet potato, 1 inch diced
- 6 tablespoons olive oil
- 1 teaspoon ajwain seeds
- 4 teaspoons green garlic or 4 cloves garlic, finely minced
- 2 jalapeno or serrano chilies, finely minced
- ¼ cup cilantro, finely chopped
- 1 recipe fried methi muthia
Masala (Spice mixture):
- ¼ cup chickpea flour
- 3 tablespoons ground peanuts (optional)
- ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
- 2 teaspoons salt or to taste
- 4 teaspoons sugar or to taste
- 1 teaspoon turmeric
- ½ teaspoon garam masala
- ¼ teaspoon chili powder
- ¼ cup grated fresh coconut
- Wash eggplants and potatoes, and pat dry. Make an X cut on ⅓ of eggplant on stemless side, keeping the stem. Make an X cut on ⅓ of potato on one side. Repeat the same with rest of eggplants and potatoes.
- Combine spice mixture plus 2 tablespoons of cilantro, 1 tablespoon minced chili, 2 teaspoons garlic and 2 tablespoons oil into a medium mixing bowl. Set aside ½ of spice mixture. Gently widen an eggplant and stuff it by gently pushing stuffing down by hand. Try not to break it and not over stuff it. Repeat the same with rest of eggplants and potatoes. If any stuffing remains, add it to set aside spice mixture.
- Heat remaining oil on a medium-high heat in a roasting pan or a Dutch oven until shimmering, 2 to 3 minutes. Add ajwain seeds and let them sizzle. Add remaining garlic and green chili. Sauté it for 30 seconds. Lower the heat to low while you arrange vegetables on top.
- In a Dutch oven, first arrange stuffed eggplants and potatoes in single layer. On top arrange papadi, papadi lilva, tuver lilva. Spread ½ of spice mixture on top. Next arrange sweet potatoes and ratalu in single layer. Spread remaining spice mixture on top. Or in a roasting pan, arrange first eggplants vertically on one side, next arrange potatoes, and then arrange one by one papadi, papadi lilva, tuver lilva, sweet potatoes and ratalu. Spread spice mixture evenly on vegetables except eggplants and potatoes. Add ½ cup water in Dutch oven or roasting pan. Cover with lid or aluminum foil. You can either cook vegetables on stove top on medium heat or a preheated 375 degrees oven until vegetables are tender, about 30 to 35 minutes. Check on vegetables half way through cooking and stir gently with spice mixture. If vegetables are sticking to bottom, add more water.
- Once vegetables are cooked, add muthia and stir to combine everything. Let undhiyu cook for 3 to 4 minutes, uncovered. Garnish with remaining cilantro before serving. Serve warm with puri or other Indian flat bread. Serve cilantro chutney, garlic chutney and thin sev (thin crispy chickpea flour noodles) on side to add to undhiyu to enhance the flavor.