Undhiyu

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Step 1: Prepare Muthiya Dough

   In a large mixing bowl, combine 1 cup besan, 1/4 cup grated coconut, 1/4 cup chopped coriander, 1 chopped green chilli, 1/2 tsp ginger-garlic paste (from the grated ginger and garlic), 1/2 tsp red chilli powder, 1/4 tsp turmeric powder, 1/2 tsp cumin powder, 1/4 tsp ajwain, and 1 tsp salt. Mix everything well with your hands. Add 1/4 cup water gradually, a tablespoon at a time, and knead to form a firm dough. It should not be sticky.

2. 02

   Step 2: Shape and Steam Muthiya

   Divide the muthiya dough into small portions, about the size of a marble. Roll each portion into a small cylindrical shape, about 2.5 cm long. Arrange these muthiya on a greased steamer plate. Steam them in a steamer or pressure cooker (without the whistle) for 10-12 minutes on medium flame until they are firm and cooked through. Set aside to cool slightly.

3. 03

   Step 3: Prepare the Stuffing for Brinjal

   In a small bowl, mix the remaining 1/4 cup grated coconut, 1/4 cup chopped coriander, 1 chopped green chilli, 1/2 tsp ginger-garlic paste, 1 tsp cumin powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp garam masala, 1 tbsp sesame seeds, 1 tsp sugar, 1 tbsp lemon juice, and 1 tsp salt. Mix thoroughly to form a coarse paste. This is your stuffing.

4. 04

   Step 4: Stuff the Brinjals

   Carefully open the slits in each small brinjal. Using a small spoon or your fingers, fill each brinjal with the prepared stuffing mixture. Don't overstuff; just enough to fill the cavity. Keep any leftover stuffing for the gravy.

5. 05

   Step 5: Prepare the Vegetables

   Peel and cut the sweet potatoes and raw bananas into 2.5 cm cubes. Trim and cut the green beans into 2.5 cm pieces. Keep the green peas ready. All vegetables should be roughly the same size for even cooking.

6. 06

   Step 6: Temper the Oil

   Heat 4 tbsp cooking oil in a large kadhai or wok on medium flame. Once the oil is hot (you'll see a slight shimmer), add a pinch of hing and 1/4 tsp ajwain. Let them sizzle for about 10 seconds until fragrant. Do not burn them.

7. 07

   Step 7: Cook the Stuffed Brinjals and Harder Vegetables

   Gently place the stuffed brinjals into the kadhai. Cook them for about 5 minutes on medium-low flame, turning occasionally, until they start to soften slightly. Add the sweet potato cubes, raw banana cubes, and green beans. Stir gently to coat with the oil and spices. Cook for another 5-7 minutes, stirring occasionally.

8. 08

   Step 8: Add Remaining Spices and Peas

   Add any leftover stuffing mixture from Step 3 to the kadhai. Also add 1/2 tsp red chilli powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp cumin powder. Mix well. Add the green peas and stir. Cook for 2 minutes until the spices are fragrant.

9. 09

   Step 9: Layer and Cover Cook

   Arrange the steamed muthiya on top of the vegetables in the kadhai. Do not stir them in yet. Pour 1/4 cup water around the edges of the vegetables (not directly over the muthiya). Cover the kadhai tightly with a lid. Reduce the flame to low.

10. 10

    Step 10: Slow Cook the Undhiyu

    Let the undhiyu cook undisturbed for 25-30 minutes on low flame. The vegetables will cook in their own steam and the added water. Check once after 15 minutes to ensure there's enough moisture; if it looks too dry, add another 2 tablespoons of water. The vegetables should be tender when pierced with a knife.

11. 11

    Step 11: Final Touches

    Once the vegetables are tender, gently mix everything in the kadhai, being careful not to break the muthiya or brinjals. Add 1 tbsp lemon juice and 1/2 tsp garam masala. Stir gently for 1 minute. Taste and add more salt if needed.

12. 12

    Step 12: Garnish and Serve

    Garnish generously with fresh chopped coriander leaves. Serve your Undhiyu hot with puri, roti, or rice. Enjoy your homemade Gujarati feast!