It’s got to start somewhere and what better way that with the Undhiyo?
Gujju cooking has always been a favorite and is especially famous for it’s excessive use of sugar, oil and love. Any dip into a Gujrathi Thali is bound to leave you full-filled 
My mom had been making Undhiya (as we called it) on demand. We usually saved it for special occasions. But when she did make it, it was delightful. When I came to Dubai, I heard that the Hari Om served Undhiya every Friday evening. Since my weekends were unsuprisingly free, I was a regular.
When I shifted, I decided to get to work on this dish. The preparation is long and laborious, but you know what they say about Rome! The dish is wholesome. The funny thing is I hate yam, brinjal and beans. And yet, here is a dish with truckloads of them and I find myself licking my fingers.
I used the recipe from Bella Online.
Ingredients:
Gravy
Baby potatoes 5-6 nos. peeled Large carrot 1 no. peeled and chopped into bite size pieces
Baby Indian eggplants 4-5 nos.
Papdi (Indian broad beans or use green/string beans) 1 cup cut into 1” pieces
Yam pieces 1 cup peeled and cut into small cubes
Large raw green banana 1 no. cut into 2 inch pieces
Ginger 1 inch peeled and rough chopped
Garlic 3-4 large cloves rough chopped
Small Thai green chilies 3-4 nos.
Coconut ½ cup freshly grated
Lemon 1 no. juiced
Masala
Mustard seeds 1 tsp
Turmeric (haldi) ½ tsp
Ground coriander powder ½ tsp
Ground cumin powder ½ tsp
Asafetida (hing) pinch
Salt & pepper
Vegetable oil
Cilantro leaves 1 cup freshly chopped
Coconut 2 tbsp freshly grated for garnish
Muthiya
Besan ½ cup
Fresh fenugreek leaves 1 cup chopped
Ginger ½ piece peeled and finely chopped
Small Thai green chilies 3-4 nos. finely minced
Salt to taste
Vegetable oil
Recipe:
In a small grinder, grind together the ginger, garlic, green chilies, coconut and ½ cup cilantro leaves into a coarse thick masala paste adding water as needed. Set aside.
Traditionally, the outer skin of the raw banana or plantain is left on but this is optional. It is softened and edible after cooking but some people find it a bit too fibrous. Wash and prepare the baby potatoes, baby eggplants and raw banana (or plantain) pieces by cutting them only partially through into wedges (make a partial “X“ cut). Remember to leave the stem or end intact, so you can stuff the vegetables with the coarse masala paste.
Stuff the vegetables, sprinkle liberally with lemon juice to prevent any browning or discoloration and set aside until needed.
To make the muthiyas, combine the chopped fenugreek (or baby spinach leaves) with the besan, green chilies, salt, ginger and enough water to make a thick firm dough. Form into an inch thick roll (snake) and cut off 1.5 inch pieces. In a large deep kadai or wok on medium high heat, add enough oil to shallow fry. When hot, add the muthiya and fry until golden brown on all sides. Remove and drain well on absorbent paper, set aside until needed.
In another large deep kadai on medium high heat, add 1-2 tbsp of oil. When hot, carefully add the mustard seeds. Add a pinch of the asafetida and then add the papdi. Stir fry for a few minutes and then add the carrot and yam pieces. Then add the spices (turmeric, cumin, coriander, salt and pepper) and mix well. Continue to stir fry for 3-4 minutes and then carefully add the stuffed baby potatoes, baby eggplants and raw banana (or plantain) by arranging them in a single layer. Reduce the heat to low, sprinkle with a little salt, add ½ cup or so of water, cover and let cook 15-20 minutes. The vegetables should be tender and cooked. Add the fried muthiyas, cover and cook for another 5-6 minutes.
Garnish with fresh cilantro leaves and grated coconut. Serve immediately with warm chapatis and fragrant Basmati rice.
