Undhiyu (ઉંધિયું) — Indian Winter Mixed-Vegetable Curry with Methi Muthia

• 80 gFresh fenugreek leaves (methi), finely chopped
• 90 gChickpea flour (besan)
• 30 gWhole wheat flour (atta)
• 15 gSemolina (fine suji) (Improves texture and crispness)
• 60 gPlain yogurt
• 6 gGinger, finely grated
• 6 gGreen chili, finely minced
• 1 tspTurmeric powder
• 0.5 tspRed chili powder
• 0.5 tspCarom seeds (ajwain)
• 1 tspSugar
• 1.25 tspSalt
• 0.25 tspBaking soda
• 30 mlVegetable oil (For shallow-frying)
• 250 gRaw banana, peeled and cut into 2.5 cm chunks
• 250 gSmall baby potatoes, scrubbed and halved
• 200 gPurple yam (suran), peeled and cut into 2.5 cm chunks
• 200 gSweet potatoes, peeled and cut into 2.5 cm chunks
• 200 gEggplant, cut into 4 cm wedges
• 150 gFresh pigeon peas (tuvar lilva), shelled (Frozen is fine)
• 150 gFresh green beans, cut into 3 cm pieces
• 20 gFresh cilantro, finely chopped
• 80 gFresh coconut, grated
• 60 gRoasted peanuts, unsalted
• 12 gSesame seeds (white), lightly toasted
• 12 gGinger, roughly chopped
• 12 gGarlic cloves
• 10 gGreen chilies
• 30 mlLemon juice
• 18 gSugar or jaggery, grated
• 2 tspCoriander powder
• 1 tspCumin powder
• 1 tspGaram masala
• 180 mlWater (To blend)
• 1 tspMustard seeds
• 0.25 tspAsafoetida (hing)
• 15 gFresh cilantro, chopped

Instructions

1. 1

   Make the methi muthia dough first so it can rest while you prep vegetables. In a bowl, mix chopped methi, besan, atta, semolina, yogurt, ginger, green chili, turmeric, red chili powder, ajwain, sugar, salt, and baking soda until evenly combined.

2. 2

   Add 15 ml water and knead to a soft, slightly tacky dough; add another 5–10 ml water only if it feels dry. Let the dough rest for 10 minutes, which hydrates the flours and helps the muthia hold their shape during frying.

3. 3

   Shape the dough into 18 small oval dumplings, about 18–20 g each, keeping them compact. Heat 30 ml oil in a wide skillet over medium heat, then shallow-fry the muthia for 6–8 minutes, turning often, until deep golden and cooked through.

4. 4

   Transfer the fried muthia to a plate lined with paper towel and set aside. Keep the skillet for later if you like, but wipe it clean if there are burnt bits so the final curry stays bright and nutty, not bitter.

5. 5

   Prepare the masala paste by blending cilantro, coconut, peanuts, sesame, ginger, garlic, green chilies, lemon juice, sugar/jaggery, coriander powder, cumin powder, turmeric, garam masala, salt, and 180 ml water. Blend to a thick, slightly coarse paste; it should be spoonable, not watery, so it clings to the vegetables.

6. 6

   Prep the vegetables and keep them in separate piles because they cook at different speeds. If your eggplant is very absorbent, lightly rub the cut surfaces with 5 ml oil to reduce excessive oil uptake during simmering.

7. 7

   Heat 45 ml oil in a heavy pot or deep sauté pan over medium heat. Add mustard seeds and let them crackle for 20–30 seconds, then add ajwain and hing and stir for 10 seconds to bloom their aroma without scorching.

8. 8

   Add the masala paste and cook for 4–5 minutes, stirring frequently, until it thickens and the oil begins to separate at the edges. This step removes raw coconut flavor and creates the signature sweet-spicy base that makes Undhiyu taste rounded.

9. 9

   Add baby potatoes, suran, raw banana, and sweet potato first, and stir to coat every piece with masala. Pour in 250 ml water, bring to a gentle simmer, then cover and cook for 15 minutes, stirring once halfway to prevent sticking.

10. 10

    Add tuvar lilva and green beans, mix well, and cover again for 10 minutes. Keep the heat low enough that the curry simmers steadily; vigorous boiling can break softer vegetables and turn the gravy pasty.

11. 11

    Add eggplant wedges and the fried methi muthia, then spoon some gravy over the top so they absorb flavor without falling apart. Cover and cook 12–15 minutes, until a knife slides easily into the potatoes and suran, and the gravy is thick and glossy.

12. 12

    Turn off the heat and rest the Undhiyu for 10 minutes so the masala settles and coats the vegetables evenly. Finish with 15 g chopped cilantro, then serve hot with your chosen breads; the flavors deepen further as it sits.