This is one of my favourite ways to eat vegetables. Undhiyun is usually made in the winter season in India, and originates in Saurashtra (Southern Gujarat), using a unique combination of fresh winter vegetables. This Indian state has two streams of cuisine – Kathiawar and Surat schools. Surati preparations tend to be sweeter, due to the addition of jaggery or sugar.
I confess I usually skip the first prep step, but if you have the time to fry these little dough balls, go ahead! If you choose not to, just sprinkle a teaspoon of some dry fenugreek leaves (kasuri methi) while cooking the vegetables, and it’s flavour will penetrate the vegetables. This is a very important ingredient, so make sure you do either of these things!
1 tbsp. fresh ground coconut
100 gms. methi leaves, chopped
2 cups coriander leaves, chopped
1 tbsp curd
1/2 cup gram flour, sieved
1 tsp chilli powder
4 tbsp. oil
salt to taste
1 cup small red wax potatoes, halved.
1 cup small papdi beans, stringed, split into two each.
1 cup gms peas
1 -2 cups small Indian eggplants, slit into quarters, with stems intact.
1 large green plantain, unpeeled, cut into three pieces each
1 – 2 cups elephant yam (‘suran’>) or sweet potatoes, peeled, cut into chunks1/2 cup fresh grated coconut
2 tbsps coriander powder
1 tsp turmeric powder
1 tsp. ginger, ground
1/2 tsp. garlic
4 green chillies, crushed
1 tbsp. wheat flour
2 tsps jaggery or sugar
1/2 tsp soda bicarb
1 tsp ajwain (caroway seed)
A pinch of asafoetida
Salt to taste
This is ‘Garbarero‘ from my CD ‘A New Leaf‘ drawing inspiration from 6/8 garba rhythms from Gujarat heard during the festival of Navratri in India. Fernando Huergo (bass) stirred in his own twist to the rhythms – a 6/8 version from his native Argentina – the chacarero.
It was a no-brainer that the tune be christened ‘Garbarero’. Catch the brilliant Esperanza Spalding scatting nimbly over modal harmonies here.
Like it? Purchase the CD here
- Methi ghattas: Mix all ingredients (with one tbsp. of oil) to make a stiff dough. Shape into small ovals and fry in 4 tbsp. of oil till brown. Drain and set aside
- Vegetables: Using a mortar and pestle, pound the chilli, ginger, garlic, coriander and make a course paste
- Rub the vegetables with oil and above paste and let marinate for 30 minutes
- Using the oil that you previously used to fry ghattas, add asafoetida, ajwain and soda bicarb
- Then add all the root vegetables and banana, coconut, spices, methi ghattas & salt and stir well. Cover and cook for 4-5 minutes
- Add papdi, turmeric, wheat flour (if there is a lot of vegetable juice in the pan) and the jaggery
- Cover and cook on a low fire till the yam is done
- Just prior to serving, garnish with fresh chopped coriander, lemon juice.
- Serve hot with puris or parathas