Undhiyu

Name: Undhiyu
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 200 g surti papdi; 200 g purple yam; 6 baby eggplants; 8 muthiya dumplings; 4 tbsp green masala; 4 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Undhiyu is a cherished winter dish from Gujarat, brought to life in home kitchens when the chill of the season beckons for something warm and hearty. Traditionally, it's a celebration of the bounty of fresh vegetables and herbs available during this time, showcasing the region's agricultural richness. Families gather around to enjoy this dish, prepared with care and a generous hand, as part of the seasonal culinary repertoire.

Expect a medley of flavors and textures, from the tender baby eggplants to the vibrant green masala that permeates each bite. The purple yam adds a touch of earthiness, while muthiya dumplings offer a delightful contrast with their spiced, savory notes. Undhiyu is a dish meant for sharing, best enjoyed hot, with its rich, aromatic profile warming both the body and spirit on a cool winter day.

Ingredients

200 gsurti papdi
200 gpurple yam
6baby eggplants
8muthiya dumplings
4 tbspgreen masala
4 tbspoil
to tastefine sea salt

Method

Begin by preparing the vegetables. Peel and dice 200 g of purple yam into 1-inch cubes. Trim the ends of 6 baby eggplants and make a cross slit at the bottom of each, being careful not to cut all the way through. Shell 200 g of surti papdi and set aside. This preparation ensures even cooking and allows the flavors to penetrate the vegetables.
In a large, heavy-bottomed pot, heat 4 tbsp of oil over medium heat. Once the oil is shimmering, add the prepared purple yam and surti papdi. Stir gently to coat the vegetables in oil, then cover the pot and let them cook for about 5 minutes, stirring occasionally. This initial cooking softens the vegetables and begins to build the base flavor of the dish.
Add the 6 baby eggplants to the pot, nestling them among the other vegetables. Spoon 4 tbsp of green masala over the vegetables, ensuring it is evenly distributed. Stir gently to mix, then cover the pot again and reduce the heat to low. Allow the vegetables to cook slowly, absorbing the masala, until the eggplants are tender and the masala's aroma is fully released.
Carefully add 8 muthiya dumplings to the pot, placing them on top of the vegetables. Cover the pot and let it simmer on low heat for another 10-15 minutes. The dumplings should soften and absorb some of the masala, while the vegetables become fully tender. You'll know it's ready when the eggplants are soft enough to be easily pierced with a fork and the yam has a creamy texture.
Taste the Undhiyu and add fine sea salt to your preference, stirring gently to combine. The dish should have a balanced flavor with a hint of sweetness from the yam and a mild bitterness from the eggplant. Serve hot, ensuring each portion includes a bit of every component, and enjoy the rich, hearty flavors typical of a traditional Gujarati winter meal.