Photograph of the finished Undhiyu

India · Rau củ hầm kiểu Gujarat

Undhiyu

1 hr 30 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sweet potato Sweet potato 8.5 oz
  • Photograph of Potato Potato 4
  • Photograph of Eggplant Eggplant 2
  • Photograph of Long beans Long beans 7.1 oz
  • Photograph of Peas Peas 5.6 oz
  • Photograph of Besan chickpea flour Besan chickpea flour 3.5 oz
  • Photograph of Shredded coconut Shredded coconut 3.5 oz
  • Photograph of Coriander Coriander 1.4 oz
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Oil Oil ½ cup
  • Photograph of Sour tamarind Sour tamarind 0.7 oz
  • Photograph of Palm sugar Palm sugar 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Mix the besan chickpea flour with chopped coriander, salt, and a little water, roll into muthia balls, and fry for 4 minutes until golden brown.
  2. 2 Mash the grated coconut with coriander, ginger, green chili, tamarind, and palm sugar to make the green filling.
  3. 3 Score the eggplant and potatoes, then stuff them with the green filling.
  4. 4 Arrange the green beans, peas, and sweet potatoes at the bottom of the pot, place the stuffed vegetables on top, drizzle with oil, and pour in the remaining filling.
  5. 5 Cover tightly and simmer over very low heat for 40 minutes, shaking the pot instead of stirring to prevent the vegetables from becoming mushy.
  6. 6 Add the muthia cube, simmer for another 10 minutes, then serve hot.

With an appliance

  • Oven 1 hr 50 min

    Replace step 5: cover the pot tightly and simmer the stuffed vegetables on the middle rack of the oven at 180 degrees for 35 minutes; the muthia balls from step 6 should still be added during the last 10 minutes to prevent them from absorbing water and breaking apart.

Start cooking