Gujarati cuisine
Undhiyu
The winter feast of Gujarat — a slow-cooked medley of seasonal vegetables (surti papdi, raw banana, yam, brinjal) with methi muthia dumplings, cooked in cold-press soya oil for a clean, neutral base.
Why cold press mustard oil?
Undhiyu uses cold-press soya oil — its neutral flavour lets the complex spice blend (ajwain, sesame, coriander, coconut) shine without competition. The high Omega-3 content makes this festive dish genuinely nutritious.
Ingredients
- 1 cup surti papdi (flat beans)
- 1 raw banana, cubed
- 1 cup yam (suran), cubed
- 2 small brinjals, quartered
- 3 tbsp Dune Aura Cold-Press Soya Oil
- 1 cup fresh coconut, grated
- 2 tbsp sesame seeds
- 1 tsp ajwain (carom seeds)
- 1 tsp cumin seeds
- 1 tsp sugar
- 1 tsp lemon juice
- Salt to taste
- For muthia: 1 cup methi leaves, ½ cup besan, spices
Step-by-step method
- 1
Make muthia: mix methi, besan, salt, turmeric and a little oil. Shape into small cylinders. Steam 10 minutes.
- 2
Grind coconut, sesame, ajwain and cumin to a coarse masala paste.
- 3
Heat soya oil in a heavy pot. Add cumin seeds.
- 4
Add all vegetables in order of cooking time (yam first, papdi last). Toss with masala paste.
- 5
Add sugar, lemon juice and salt. Mix gently.
- 6
Cover and cook on very low heat 30–35 minutes, stirring occasionally.
- 7
Add steamed muthia in the last 10 minutes. Serve with puri or rotla.
Pro tip
Undhiyu is traditionally cooked upside down (undhu = upside down) in a clay pot buried in hot coals. The slow heat is the key.
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