Winter Delight

Gujratis celebrate cold winters by tucking heartily into Undhiyu, a classic traditional preparation of seasonal vegetables and fenugreek dumplings flavoured with aromatic spices. Rooted in Surat, the original version requires hours to prepare! But you needn’t worry, because my recipe is a faster version using a pressure cooker that also uses less oil. Like all Gujrati meals, this one is best enjoyed when shared with loved ones!



Prep time: 45 min        Cooking time: 1hr 45 min            Serves: 12 

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500 gms surti papdi, stringed and cut into halves
6 small brinjals, peeled
8-10 medium potatoes, peeled
500 gms purple yam (kand), peeled and cut into cubes
250 gms sweet potato (ratalu)

1 cup oil

For The Methi Muthia

1 cup chopped fenugreek (methi) leaves
1/4 cup coriander leaves
3/4 cup gram flour
3/4 cup whole wheat flour (gehun ka atta)
2 tsp chilli powder
2 tsp dhania powder
1/4 tsp haldi powder
2 tsp sugar
3 tbsp oil
oil for deep frying
salt to taste

For the Masala Mixture
3 cups freshly grated coconut
3 cups finely chopped coriander (dhania)
½ cup coriander-cumin seeds powder (dhaana jeeru)
2 tsp ginger-green chilli paste
7 tsp chilli powder
1 tsp turmeric powder
5 tsp sugar
4 tbsp gram flour
salt to taste

For The Garnish
Finely chopped coriander (dhania)


For the Methi Muthias

  1. Combine the fenugreek leaves and a little salt in a bowl
  2. Add all the remaining ingredients and knead into a soft dough, adding water only if required
  3. Divide the dough into equal portions and shape each portion into muthiya cylindrical moulds and sprinkle it with some flour
  4. Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides. (I prefer to half fry)
  5. Keep aside

Method for the Base

  1. Meanwhile, mix the papdi with 5 tsp of oil and a pinch of soda.Heat 1/2 cup oil and proceed to sauté the papdis for a few minutes. Add some water to it and cover with a wet lid
  2. Switch off the gas once its half cooked
  3. Make a criss-cross slit on each potato and brinjal
  4. Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside
  5. Heat 1/4 cup oil and put it in a pressure cooker and combine the potatoes, brinjals, yam, sweet potatoes and mix well
  6. Pressure cook the above for 2-3 whistles and keep aside
  7. Take the papdi and layer the muthiiyas on it
  8. Sprinkle half of the remaining coriander-coconut masala mixture on the layer of muthiyas
  9. Layer the vegetable on this and add the remaining coriander-coconut masala mixture
  10. Add 1 cup of hot water, ½ cup more if required, mix gently
  11. Allow it to steam
  12. Finally, serve hot garnished with coriander

2 thoughts on “Winter Delight

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