Ingredients with Measurements:
- 2 cups fresh tuvar (pigeon peas)
- 1 cup chopped yam
- 1 cup chopped sweet potato
- 1 cup chopped raw banana
- 1 cup chopped brinjal (eggplant)
- 1 cup chopped surti papdi (Indian flat beans)
- 1 cup chopped valor papdi (hyacinth beans)
- 1 cup chopped potato
- 1 cup chopped onion
- 1 cup chopped tomato
- 1/2 cup chopped green chili
- 1/2 cup chopped coriander leaves
- 1/2 cup grated coconut
- 1/4 cup chopped ginger
- 1/4 cup chopped garlic
- 1/4 cup chopped fresh methi (fenugreek) leaves
- 1/4 cup chopped fresh dhania (cilantro) leaves
- 1/4 cup oil
- 1 tsp ajwain (carom seeds)
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
Special equipment needed:
- Pressure cooker
- Large pot
Step-by-step instructions:
1. Wash and soak the tuvar (pigeon peas) in water for 2 hours.
2. In a pressure cooker, add the soaked tuvar, yam, sweet potato, raw banana, brinjal, surti papdi, valor papdi, and potato. Add enough water to cover the vegetables and pressure cook for 2 whistles.
3. In a large pot, heat oil and add ajwain, cumin seeds, and mustard seeds. Let them splutter.
4. Add chopped onion and sauté until golden brown.
5. Add chopped tomato and green chili and cook until the tomato is soft.
6. Add chopped ginger and garlic and cook for a minute.
7. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
8. Add the pressure-cooked vegetables along with the water they were cooked in.
9. Add salt to taste and mix well.
10. Add grated coconut, chopped coriander leaves, and fresh methi leaves. Mix well.
11. Cover the pot and cook on low heat for 10-15 minutes.
12. Garnish with chopped fresh dhania leaves.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Cook on low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- You can use frozen tuvar instead of fresh.
- You can use frozen surti papdi and valor papdi instead of fresh.
- You can use frozen grated coconut instead of fresh.
Variations:
- You can add more vegetables like carrots, cauliflower, and green peas.
- You can add paneer (Indian cottage cheese) for a richer taste.
- You can add peanuts for a crunchy texture.
Tips and tricks:
- Soak the tuvar for at least 2 hours to ensure they cook properly.
- Use a large pot to avoid overcrowding the vegetables.
- Add the coconut towards the end of cooking to avoid it from becoming too mushy.
Storage instructions:
Store the leftover undhiyu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the undhiyu in a pot on low heat until heated through.
Presentation ideas:
Serve the undhiyu in a large bowl and garnish with chopped fresh dhania leaves.
Garnishes:
Chopped fresh dhania leaves.
Pairings:
- Serve with hot puris or parathas.
- Serve with steamed rice.
Suggested side dishes:
- Raita (yogurt dip)
- Papad (crispy lentil wafers)
Troubleshooting advice:
- If the undhiyu is too dry, add a little water and cook for a few more minutes.
- If the undhiyu is too watery, cook on high heat for a few minutes to evaporate the excess water.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Use a clean pressure cooker and pot.
Food history:
Kachchhi Undhiyu is a traditional Gujarati dish that originated in the Kutch region of Gujarat, India. It is a winter delicacy that is made with a variety of vegetables and spices.
Flavor profiles:
Kachchhi Undhiyu is a spicy and flavorful dish with a mix of sweet and savory flavors.
Serving suggestions:
Serve the undhiyu hot with puris or parathas and a side of raita.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian