Name: Undhiyu
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 cup (40 grams) chopped methi (fresh fenugreek leaves); 1 teaspoon ajwain; ½ teaspoon table salt; Pinch of baking soda; ¼ cup (25 grams) besan (chickpea/gram flour); 1 cup (30 grams) green garlic, with tops, chopped; 1 cup (120 grams) grated fresh coconut (or frozen unsweetened coconut); 1 teaspoon ground coriander; 2 cups (120 grams) chopped fresh cilantro; ¾ teaspoon green chile paste; ¾ teaspoon ginger paste; 3 tablespoons vegetable oil; ½ cup (75 grams) shelled green peas; 1 small orange yam, cut into ¾-inch (2-cm) cubes; 1 small purple yam, cut into ¾-inch (2-cm) cubes; ½ cup (75 grams) green peas; 1½ teaspoons table salt; 2 pinches of baking soda; 4 medium potatoes, halved; 5 small eggplants; 1 medium green banana, cut into ¾-inch (2-cm) cubes; ½ cup (75 grams) atta (whole-wheat flour); ½ teaspoon green chile paste; ¼ teaspoon ground turmeric; 2 teaspoons ground coriander; 1 teaspoon red chile powder; 2 teaspoons plus 1 quart (800 ml) vegetable oil; ¼ cup (65 grams) plain yogurt; ½ teaspoon ginger paste

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

One of the most exotic vegetable medleys that Gujarati cuisine has to offer, this dish is made especially in winter when all the various beans are in season. It gets its name from the word oondhu, which means “upside down” in Gujarati. Traditionally, the vegetables were cooked in an earthenware pot placed upside down in a fire of fresh herbs and leaves. Feel free to substitute any other similar vegetables for the beans and yams. Serve with fresh puri