Easy Undhiyu, may sound like an oxymoron. However, once you read the recipe, I’m pretty sure you will agree with me. You might even award this to be the easiest version!
Traditionally, made in a clay pot. Undhiyu is a special gujarati dish made with medley of tubers and veggies like, purple yam, sweet and regular potatoes, green beans, eggplants, etc. The clay pot is filled with veggies and spices. Then, the pot is buried in a large underground furnace covered by a pile of dried leaves which are set alight.
Otherwise, considered as a laborious dish, Undhiyu is extremely convenient and simple to cook for 2 reasons:
- The convenience of frozen, pre-chopped vegetables like purple yam, green beans (surti papdi) and shelled green beans(sutra papdi lilva) which are readily available in Indian grocery stores.
- Using an Instant Pot to layer the veggies and spices and cooking them to perfection without any babysitting.
The spices are turmeric, ginger, green chili, carom seeds, ground cumin and coriander, ground peanuts, and grated coconut. These spices add an incredible depth and flavors to this dish. If, the list of ingredients looks lengthy, remember many of the same spices are used as stuffing in the eggplant. As well as, to layer over the other veggies.
Although, the hardy veggies can be marinated in the spices before hand, I almost never do it with the Instant Pot. Simply layering them along with the veggies and cooking on low pressure makes this hearty pot of mixed vegetable casserole.
After, the veggies are cooked, stir in the pre-cooked steamed dumplings, muthia. If, this dish has started to sound a bit complex. Another tip, is to either cook and freeze the muthia (my preferred method, because nothing beats home cooked flavors) or buy the store bought frozen muthia (I promise these are equally delicious and come in handy.) You can also skip the Muthia.
You will fall in love with the earthy flavors and aromas of this hallmark vegan Gujarati dish, whichever method.
Often, I compare this dish to the Maharashtrian mixed vegetable dish, Bhogichi Bhaji. Similar to Undhiyu, is made during the winter months to celebrate the seasons harvest bounty. In addition, both dishes are easy to make in the Instant Pot and very versatile.
PREVIOUSLY
One year ago: Sheer Khurma, Kheema Paav and Corn Poblano Chowder
Two years ago: Pan Fried Pompano and Kale Potato Flatbreads
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Easy Undhiyu - Instant Pot
Ingredients
- 8 baby eggplants
- 1 medium Idaho potato ,peeled and cubed
- 1 medium sweet potato optional
- 1 cup Indian flat beans /frozen surti papdi
- 1 cup diced violet Indian yam /frozen ratalu
- ½ cup shelled indian flat beans /frozen surti papdi lilva
Eggplant Stuffing Ingredients:
- 1 tablespoon shredded dry coconut ,lightly roasted
- 1 tablespoon ground peanuts
- 2 teaspoons coriander powder
- 1 teaspoon kashmiri red chili powder
- 1 teaspoon kosher salt
Remaining Ingredients
- ¼ cup oil
- pinch asafetida /hing
- 1 teaspoon carom seeds /ajwain
- 1 teaspoon hot green chilies ,minced
- 2 teaspoon ginger ,grated
- 2 teaspoon garlic ,grated
- ¼ teaspoon turmeric ground
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon ground peanuts
- 2 tablespoon shredded dry coconut lightly roasted
- 2 teaspoon kosher salt
- 2 teaspoon sugar
- 1/2 cup water
- 1 cup pre-cooked muthia
- ½ cup coriander leaves chopped for garnish
Instructions
- Wash the baby eggplants and trim the stems to about 1/2 inch. Starting from the round globe end, cut the eggplants vertically, stopping before you cut into the stem. Make a second, perpendicular cut from the globe end toward the stem, again stopping before you cut into the stem.
- In a small bowl, stir together the coconut, peanuts, coriander powder, red chili powder and salt. Stuff the eggplants by spooning about 1 to 2 teaspoons of the mixture into the slits. Reserve any remaining mixture (you may not use all of it). Reserve the eggplants.
- Set Instant Pot to saute mode and heat oil. Add hing and carom seeds, cook them for a minute or until aromatic.
- Add potatoes, beans, purple yam and shelled beans. Add green chili, ginger and garlic and mix well. Add turmeric, coriander powder, cumin powder, ground peanuts, coconut, salt and sugar. Add water and layer the stuffed eggplants on top. Springle any remaining stuffing mixture on top. Do not mix.
- Close the Instant Pot with pressure valve to sealing and cook on low pressure for 4 minutes. Press Cancel and quick release the pressure. Gently take the cooked eggplant out. Add muthia and cilantro and mix gently. Top with reserved eggplant and enjoy hot!
Video
Nutrition
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
4waystoyummy says
Once again I am intrigued. I am unfamiliar with eggplants but I just so happen to have 2 Japanese eggplants in my refrigerator beconing me to try them. Would they work well in your dish and would you slice them in half?
Thank you! I do love your video segments that you have added.
Archana says
Hi Heide! Cut the chines eggplant into 2 to 3 inch pieces and then make the cross slits in catch piece. Can’t wait to find out how you like it. Let me know if you have any questions
Blogtastic Food says
Great job Archana! Looks delicious (:
Archana says
Thank you Nick!
Debanita says
Looks delicious and flavourful. Will try it soon!
Archana says
Thank you! I look forward to your feedback
Chitra says
I have couple packets of frozen mix for undhiyo. Can I substitute that for veggies and just use the masala directly instead of stuffing the brinjals? Should it taste similar?
Archana says
Hi Chitra, It will come out deliciuos. I have tried it a few times. No need to stuff eggplant either.
Himani Tailor says
I follow same recipe
Everything cook well but my papdi stayed little hard what can I do for that?
Archana says
You can add an extra 1 minute of pressure cooking
Protima says
Hi Archana,
If I want to make this using only the frozen mix, are these masala proportions good for 2 bags of mix? Also would I change the timing at all if I don’t use any fresh veggies? I want to make it this weekend. Thanks.
Archana says
Yes you can use 2 bags of frozen veggies and the spice mix should work the same. You can always adjust salt and chili powder after.
Urvi says
What frozen muthiya do you recommend?
Archana says
I love deep brand muthiya.