Undhiyun is a Gujarati dish specially made during winter out of fresh green vegetables. Although, cooking undhiyun is a complex process and requires lot of preparation, I have made a simpler version of the dish which is easy and quick. It’s a spicy dish and the highlight of the recipe is ‘green garlic’ which gives the dish an amazing aroma and flavour.
Let’s first start with the ingredients.
Difficulty Level: Moderate
- 1 whole Purple Yam (kand)
- 2-3 Potatoes
- 7-8 Green Chillies ( Indian chillies used for pickles)
- 2 Tomatoes
- 4 tbsp of fresh green garlic
- Generous amount of coriander
- 1/3rd Cup Green Peas
- 1/3rd Cup Shelled Pigeon Peas ( Tuwar na dana)
- 1/3rd Cup valor Papdi
- Pinch asafoetida (Hing)
- Pinch Soda
- Pinch of carrom seeds (ajwain)
- 1/2 tsp Turmeric powder
- Salt to taste
- Red Chilly powder
- 1 tsp Sugar
- 1 tsp Garam Masala
- 2-3 tbsp Oil
- 1 tsp Coriander – Cumin powder (Dhana jeeru)
- Par boil the potatoes and purple yam (kand) and shallow fry them in a non – stick pan. Alternatively, you can also deep fry the potatoes and the kand.
- Similarly shallow fry the green chillies in the same pan.
- Heat oil in a pan and add pinch of soda, carrom seeds and asafoetida. Add in the green seeds (peas, tuvar na daana and valor Papdi na dana) and saute. Sprinkle some water over it and let the greens cook until soft and tender
- As the greens turn soft, add in the potatoes and kand to it. Spice the vegetables with turmeric, salt, red Chilly powder and Coriander – cumin powder. Let the vegetables cook for at least 5-7 minutes.
- As the oil starts separating from the vegetables, top it with generous amount of green garlic and fresh coriander. Let it cook for another 4-5 minutes
- Finally, adjust the consistency of the dish by adding water and subsequently add garam masala, sugar and the fried green chillies.
- Let the vegetables simmer for 6-8 minutes and serve hot with roti and rice.
Do share your feedback if the dish turns out well.