Mains
Jain Undhiyu
The Quirky Foodster Team
Ingredients
- For the muthiya (dumplings):
- 100 g (1 cup) fenugreek leaves, chopped
- 80 g (2/3 cup) gram flour (besan)
- 20 g (2 tbsp) whole wheat flour
- 1 tsp sugar
- 1/2 tsp turmeric powder
- 1/4 tsp asafoetida
- 1 tsp sesame seeds
- 2 tbsp oil, plus extra for frying
- Salt, to taste
- For the vegetables:
- 200 g (1 1/2 cups) surti papdi beans (or broad/lima beans), trimmed
- 150 g (1 cup) green peas
- 1 raw green banana, cut into thick rounds
- 200 g (2 cups) purple or white brinjal (eggplant), cut into wedges
- 60 ml (4 tbsp) oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp asafoetida
- 1 tsp turmeric powder
- For the green masala:
- 40 g (1/2 cup) fresh coconut, grated
- 20 g (1/3 cup) fresh coriander
- 3 green chillies
- 1 tbsp sesame seeds
- 1 tbsp sugar
- 1 tbsp lime juice
- 1 tsp salt
Method
- Make the muthiya: combine the fenugreek leaves, gram flour, wheat flour, sugar, turmeric, asafoetida, sesame seeds, oil and salt, adding a little water if needed to form a firm dough. Shape into small oval logs.
- Shallow-fry the muthiya in oil over medium heat, turning, for 5-6 minutes until golden on all sides. Drain and set aside.
- Blend the coconut, coriander, green chillies, sesame seeds, sugar, lime juice and salt to a coarse green masala paste.
- Heat the oil in a large heavy pot. Add the mustard and cumin seeds; once they splutter, add the asafoetida and turmeric.
- Layer in the beans, peas, banana and brinjal. Add half the green masala paste and toss gently to coat.
- Add 200ml (scant 1 cup) water, cover tightly, and cook over low heat for 25-30 minutes, stirring gently every 10 minutes, until the vegetables are tender.
- Add the fried muthiya and the remaining green masala paste, toss gently to combine without breaking the vegetables, and cook uncovered for a further 5 minutes.
- Rest for a few minutes before serving hot, traditionally with puri or steamed rice.
Introduction: Undhiyu is Gujarat's great winter vegetable feast, traditionally slow-cooked upside down (the name means
'upside down') in earthen pots buried in the ground. The classic version includes purple yam and sweet
potato, but the Jain undhiyu leaves out every root vegetable, building its heartiness instead from surti beans,
broad beans, banana and a generous stuffing of spiced gram flour dumplings, so the dish loses none of its
festive richness.
Cultural Background: Undhiyu is Gujarat's great winter vegetable feast, traditionally slow-cooked upside down (the name means
'upside down') in earthen pots buried in the ground. The classic version includes purple yam and sweet
potato, but the Jain undhiyu leaves out every root vegetable, building its heartiness instead from surti beans,
broad beans, banana and a generous stuffing of spiced gram flour dumplings, so the dish loses none of its
festive richness.
Tips: Cook the vegetables low and slow with the lid on — this dish is meant to steam gently in its own moisture rather than fry. Add the fried muthiya near the end of cooking so they stay firm rather than turning soggy.
Variations: Add a handful of chopped fresh dill for a more traditional Surat-style flavour. Vary the vegetable mix seasonally with any combination of beans, peas and banana, keeping all root vegetables out.
Storage: Keeps in an airtight container in the fridge for up to 3 days; the flavour deepens overnight.
Reheating: Reheat gently in a covered pan over low heat with a splash of water for 8-10 minutes, stirring occasionally.
Nutrition (approximate, per serving)
Approx. 320 kcal, 9g protein, 18g fat, 32g carbohydrate, 9g fibre per serving.
Vegetarian / Vegan
Naturally vegetarian and vegan.
FAQs:
Q: What replaces the sweet potato and yam in Jain undhiyu?
A: Extra beans, peas, raw banana and brinjal provide the bulk and variety of texture instead of root vegetables.
Q: Can this be made in advance for a gathering?
A: Yes, it reheats and even improves after a day in the fridge, making it a good make-ahead dish for guests.
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