Undhiyu Gujarati Winter Vegetable Dish

Method

1. 1

   Grind the spice paste: In a mixer combine fresh grated coconut, coriander leaves, green chilli, ginger paste, garlic paste, sesame seeds, peanuts, sugar, lemon juice and salt. Grind to a coarse green paste with minimal water. Taste — it should be well-balanced: herby, spicy, nutty, sour and mildly sweet. This paste is the flavour base of the entire dish.

2. 2

   Make the methi muthia dough: In a bowl combine wheat flour, gram flour, finely chopped fenugreek leaves, turmeric, red chilli powder, sugar and salt. Mix well. Add 3 to 4 tbsp water to form a firm dough. The fenugreek leaves provide natural moisture that helps bind.

3. 3

   Shape and fry the muthia: Divide the dough into small oblong shapes — roll into short cylinders about 4 cm long. Heat oil for deep frying on medium. Fry the muthia for 3 to 4 minutes until light golden and cooked through. Drain on paper towels. Keep aside.

4. 4

   Cut all vegetables into medium chunks: Cut all the different vegetables into 3 cm pieces. Keep them in separate bowls as some take longer to cook.

5. 5

   Coat vegetables with the spice paste: Place all cut vegetables in a large bowl. Add 3/4 of the spice paste. Toss gently to coat every piece. Reserve the remaining paste for cooking.

6. 6

   Heat oil and temper: Heat 4 tbsp oil in a large heavy-bottomed pot on medium. Add cumin seeds and asafoetida. Stir 10 seconds.

7. 7

   Add all vegetables: Add all the spice-coated vegetables into the pot. Stir gently to settle them in.

8. 8

   Add remaining paste and cook covered slowly: Add remaining spice paste, turmeric, salt and 1/4 cup water. Stir once very gently. Cover the pot tightly. Cook on low heat for 30 to 35 minutes. Open the lid only once after 20 minutes to stir very gently with a flat spatula from the bottom.

9. 9

   Add the muthia: After 30 minutes when all vegetables are tender, gently add the fried muthia. Cover and cook 5 more minutes so the muthia absorbs the flavours.

10. 10

    Serve: Serve in the pot or transfer with care so the vegetables do not break apart. Garnish with fresh coriander leaves. Serve with puris or rotis.

11. 11

    Note: Undhiyu means upside down in Gujarati — the dish was traditionally cooked in an earthen pot buried upside down in the ground with fire lit above it. It is the most popular dish of Makar Sankranti (January) when all the winter vegetables are at their seasonal peak. Making Undhiyu has traditionally been a community activity — families gather together to prepare large batches.