Thursday, January 29, 2015

Gujarathi Undhiyu | North Indian Curry Recipes

I tasted this Undhiyu in a restaurant before a couple of months. I had not heard about it until recently, I came across it in Anjum's New Indian cookbook which I borrowed from the library. This is a cookbook with an introduction to many regional Indian food much unlike the usual cliche of menu in the Indian restaurants abroad viz. Saag Paneer, Paneer Butter Masala or Dal Makhni. 
This dish is generally made during winter with fresh, seasonal produce. The carbohydrates in this dish supposedly keeps the body warm during the cold.
When I was making this dish, the aroma and flavors reminded me of the Bhindi Sambhariya I made a while ago.
Potato, large - 1 
Sweet potato, small - 1
Turnip, large - 1
Brinjals / Small Eggplants - 4
Val papdi / Broad beans - 1/2 cup (frozen)
Oil - 4 tbsp*
Mustard seeds - 1 tsp
Asafoetida - 1/4 tsp
Caraway seeds / Ajwain - 1/4 tsp

Spice paste 1:
Ginger - 2 tbsp
Garlic cloves - 3
Green chillies - 3
Lemon juice - from 1/2 of a lemon
Coriander leaves - 1/2 cup

Spice paste 2:
Coconut, grated - 1/2 cup
Almonds - 6
Coriander powder - 2 tsp
Cumin powder - 1 tsp, heaped
Salt - 1 tsp or to taste
Sugar - 1 tsp

Peel and cube the potato, sweet potato and turnip. Cut the eggplants into wedges. Place the cut vegetables immersed in a bowl of water to avoid browning.
Grind the ginger, garlic, green chillies and lemon juice into a smooth paste adding water as needed. Add the coriander leaves and pulse a few times. Remove from the blender and reserve. In the same blender add the almonds and grind coarsely. Add the rest of the ingredients for the spice paste 2 with water and pulse a couple of times. Mix with the spice paste 1 with caraway seeds.
Heat oil in a non-stick skillet and splutter the mustard seeds and asafoetida. Add the spice mix paste and saute for a few minutes. Add the cut veggies (water drained and discarded) to bind. Add about a cup of water and allow it to boil. Reduce the heat, cover and cook for about 20 minutes. Add the beans and check for seasoning. Add salt and water if needed and cook covered for 5 more minutes. When done, remove the cover and cook stirring occasionally until the desired consistency is reached. Garnish with coriander leaves and coconut (if desired). Serve with roti.
The amount of oil used may seem a bit too much, but trust me that is what brings the taste of spices together in this dish.

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