Gujarati Undhiya

Gujarati Undhiya is a traditional mixed vegetable dish that showcases the vibrant flavors of Gujarat. This one-pot meal combines various seasonal vegetables and spices, creating a hearty and healthy dish perfect for any occasion. The unique blend of spices and the sweetness from jaggery and tanginess from tamarind gives Undhiya its signature flavor.

For a Serving Size of Two:

Ingredients:

• 80 grams chopped mixed vegetables (carrots, potatoes, green beans, eggplant, etc.)
• 60 grams chopped surti papdi (flat green beans)
• 60 grams diced purple yam
• 60 grams small brinjals (eggplants)
• 40 grams diced sweet potato
• 60 grams chopped methi (fenugreek) leaves
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 tablespoon tamarind pulp
• Salt to taste
• 2 tablespoons water
• 1 tablespoon fresh coriander leaves, chopped (for garnish)

Procedure:

• In a bowl, mix turmeric powder, red chili powder, coriander powder, garam masala, and tamarind pulp with a little water to form a paste. Set aside.
• Heat oil in a deep pan. Add cumin seeds and mustard seeds, allowing them to crackle.
• Add chopped vegetables, including surti papdi, purple yam, sweet potato, and brinjals. Sauté for a couple of minutes.
• Stir in the prepared spice mix and salt. Add the chopped methi leaves and mix well to coat the vegetables.
• Add 2 tablespoons of water and cover the pan. Cook on low heat for about 15-20 minutes, stirring occasionally, until the vegetables are tender.
• Garnish with fresh coriander leaves and serve hot with rice or rotis.

Nutritional Benefits:

• Calories: 339 kcal
• Protein: 6.6 g
• Carbohydrates: 56.1 g
• Fat: 15.5 g