Monday, January 07, 2008


Gujarati Thali of Undhiyu, rice, Jowar Rotla, Bowl of Khati Meethi Dal, Bowl of Curd with Sugar, Chundo ane Keri!

This post is about a winter delicacy. The pictures however tell tales of summer. Yes I was craving for Undhiyu last summer when I made it. This post was in the draft for a long time almost six months but hey! this is the right time for a classic Gujarati winter dish. It gets talked about endlessly in the blogosphere for such is its seduction.

So all sources acknowledged! Plus this recipe is adapted from Mangala Barve's Annapoorna and my own memories of Rajput family's recipe of Undhiyu. Rajputs, the good neighbors never forgot to send this over whenever they made it. On this day, I had made the khati meethi dal too that we call at home Ramesh bhai's dal, you see the bowl in the picture.

This recipe requires planning in advance, good bit of shopping, and about 2 hours from A-Z. After it is made enjoy it at leisure.

The Vegetables
2 drumsticks, cut into pieces
50gms Field beans/Val Papdi split and broken into pieces
50 gms cabbage chopped
50 gms French beans or Yard long beans/Chavali Shenga broken into pieces
50 gms sweet potato cubed
50 gms raw banana cubed
50 gms gherkins/tondali sliced
50 gms small aubergines scored deep to keep whole

For the Seasonings

2 tablespoons of oil
3 cloves
2 1 inch sticks of Cinnamon
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
2 teaspoon Fennel/ Variali/ Badishep
salt to taste
1 tablespoon jaggery (optional)

For Muthia
1 bunch Fenugreek leaves/ methi
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
3/4 cup chickpea flour
2 teaspoons lime juice

For the Garnishing
1 cup fresh grated coconut
1 bunch cilantro

Cut the Fenugreek leaves fine. Add salt, red chili powder and chickpea flour. Add 2 teaspoons of lime juice and just a bit of water to get the dough together. Shape bite sized balls.Fry them till crisp and golden. Save.

Now heat oil in a pressure cooker and fry clove and cinnamon a bit. Then add one by one badishep, cumin powder, coriander powder, garam masala, red chili powder, turmeric powder in that order. After each powder give the seasonings a stir. Then add in all the vegetables and mix well to give it a nice coat of oil. Add salt. Pressure cook. WATER SHOULD NOT BE ADDED. The taste is in cooking it in its own juices.

Later add the methi balls, grated fresh coconut and chopped cilantro mix and heat well. Serve hot with rotis of your choice or eat it just like that. This one is absolutely lipsmacking. The aroma will pervade your home and beckon your family to peep into the kitchen.


  1. Love the Thali. I made the Undiyu once, didn't like the taste at all. May be bcos I used the store bought masala , I will try your way!:))

  2. that whole thali is to die for.

  3. I want to have the whole plate and that mando piece looks so delicious. I think it is a mango piece

  4. both of us are on a gujarati food phase :)... This looks very nice

  5. While pressure cooking vegetables, will a single whistle do, Anjali?

  6. Thanks all for the comments.

    Asha may be the fresh masala will change that for you.

    Suganya potato and banana might not cook in just one whistle allow the standard 3 whistles. Else all other vegs get cooked in one whistle. the check out ur blog now...

  7. Yum...I have happy memories of eating undhiyu in Bombay... but I don't get all the veggies here in Delhi... is surti papadi the same as val papdi the same as sem-phali?


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