We are starting third week of our mega marathon ‘Journey through the cuisines’ and my choice for this week is ‘Gujarati cuisine’. The main reason for picking Gujarat is to cook today’s dish. I wanted to try this delicious mixed vegetable dish called Undhiyu or Oondhiyu for the mega marathon and initially I was thinking of doing Gujarati cuisine for the last week (so U would have been Undhiyu), but I couldn’t find dishes for most of the other letters, so it became Oondhiyu instead.
This was actually the very first dish I cooked for the marathon. Few months ago, I ate Undhiyu for the very first time at one of our Gujju friends and it was absolutely amazing. Since then I had it in my mind and when I sat down to make my list for the marathon, this was the first one on there.
This dish is made with choke full of veggies. ‘Undhu’ in Gujarati means ‘upside down’, traditionally undhiyu is cooked in earthen clay pots that are turned upside down onto the open fire. There are quite a few different recipes to make this dish, I followed Tarla Dalal’s and Kanan’s recipes.
This dish needs some patience and some pre-planning. There are quite a few different vegetables that are used but they can be substituted or omitted based on the availability. I did a big grocery shopping at the local Indian store and stocked up frozen yam (regular & purple), surti lilve (pods & seeds) and methi leaves. All the other veggies are easily available in local stores as well.
Once you have the veggies ready, then comes the preparing and cooking part. It takes good 2½~3 hours to make the whole meal — oondhiyu (along with methi muthiyas), poori and shrikhand. This is how it is served at weddings and on special occasions. But you can serve the oondhiyu with roti.
The oondhiyu I ate at my friend’s house had deep fried veggies which makes the dish taste amazing, but also high in calories. I pressure cooked mine (following Tarla Dalal & Kanan’s recipes) and I think it tasted just as good. This dish is definitely worth every minute spent on it. All the different flavors just explode in your mouth. Both my husband and I thoroughly loved it. I can’t wait to make it again.
Recipe to make popular Gujarati mixed vegetable dish Oondhiyu/ Undhiyu. Veggies are stuffed with yummy coconut-peanut stuffing and then pressure cooked to perfection. Served with pooris and shrikhand -- this is one delightful meal that is sure to please anyone.