Indian · Gujarat · main

Undhiyu (Winter Vegetables Steamed with Green Masala and Muthia)

Name: Undhiyu (Winter Vegetables Steamed with Green Masala and Muthia)
Prep time: 1 h 23 min
Total time: 1 h 24 min
Cuisine: Indian · Gujarat
Ingredients: surti papdi — 200 g; purple yam — 150 g; sweet potato — 150 g; eggplant — 200 g; baby potatoes — 150 g; banana — 150 g; fresh coriander — 150 g; coconut — 100 g; ginger — 30 g; sugar — 13 g; lemon juice — 15 g; ground coriander — 10 g; cumin — 5 g; salt — 10 g; chickpea flour — 150 g; fenugreek leaves — 100 g; peanut oil — 110 g; asafoetida — 3 g; carom seeds — 3 g

Undhiyu (Winter Vegetables Steamed with Green Masala and Muthia) reads sweetness 5.3, fruity 4.8 and citrus 4.4 on Palate's 0–10 flavor X-ray — a Indian · Gujarat main, about 1 hr 24 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 3.9 / 10
Sweet & Fruity — 6.7 / 10
Sour & Bright — 5.6 / 10
Bitter & Earthy — 3.1 / 10
Rich & Fat — 3.5 / 10
Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Sweetness 5.3 · Fruity 4.8 · Citrus 4.4 · Sourness 4.0 · Salinity 3.6 · Herbaceous 3.3 · Earthy 2.9 · Allium 2.9 · Nutty 2.8 · Richness 2.5 · Warm Spice 2.3 · Umami 1.8 · Floral 1.7 · Bitterness 1.2 · Funk & Ferment 0.8

What's in it (19)

surti papdi — 200 g
purple yam — 150 g
sweet potato — 150 g
eggplant — 200 g
baby potatoes — 150 g
banana — 150 g
fresh coriander — 150 g
coconut — 100 g
ginger — 30 g
sugar — 13 g
lemon juice — 15 g
ground coriander — 10 g
cumin — 5 g
salt — 10 g
chickpea flour — 150 g
fenugreek leaves — 100 g
peanut oil — 110 g
asafoetida — 3 g
carom seeds — 3 g

Time & effort: about 1 hr 24 min (1 hr 23 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 116.5 kcal, 3.7 g protein, 4.4 g fat, 19.2 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Make the green masala first: mix the chopped coriander, grated coconut, ginger-chilli paste, sugar, lemon juice and the ground coriander, cumin and salt into a thick, fragrant green mixture. Groundnut oil, jaggery-and-lemon balance and this quantity of fresh coriander are the Gujarati fingerprint; the dish is sweet, salt and sour all at once and none of the three should win.
Stuff the slit aubergines and the pricked baby potatoes with about a third of the green masala.
Knead the gram flour with the chopped fenugreek leaves, 2 tablespoons of the oil and about 60 ml water into a stiff dough, roll it into small finger-length dumplings.
Fry the muthia in 60 ml of the groundnut oil over medium heat for 4 to 5 minutes, turning, until they are golden and firm. Lift them out.
In a heavy wide pot heat the remaining oil, add the asafoetida and carom seeds and let them fizz for 20 seconds.
Layer the vegetables in the pot: papdi at the bottom, then yam, sweet potato and green banana, then the stuffed aubergines and potatoes on top, spooning the rest of the green masala between the layers. Do not stir.
Cover tightly and cook on the lowest heat for 40 to 45 minutes, shaking the pot occasionally, until a skewer slides into the yam without resistance. Fold the fried muthia through in the last 5 minutes and serve with puri.

Dishes with a similar flavor shape

Moroccan Chickpea and Apricot Tagine — Moroccan
Bazargan (Bulgur, Tamarind and Walnut Salad) — Syrian
Harissa Roasted Vegetable and Chickpea Bake — Middle Eastern
Feta-Stuffed Cucumber Salad — Greek
Chicken Shawarma Stuffed Sweet Potatoes — Middle Eastern

Keep reading: what sweetness, fruity, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.