The undhiyus I have tasted in Baroda and in Bombay have always been full of oil. In some cases, oil was floating all over the dish! I guess thats the way its made. But I got this really nice recipe from a friend who is an expert cook. While this may not be treated by some as authentic (read oil filled!) undhiyu, the taste is pretty decent.
Kand (purple yam), Sweet Potato, Potato, Tuver, Papdi (This is what I used, but you can use raw banana (split into 4 pieces), small brinjals (again cut into four pieces but should retain shape) and any other vegetable you think you want to add (avoid greens and bhindi and stuff!) I know of people who even add cauliflower to it, I would avoid it!) – 100 grams each
Traditionally, the papdi has to be the surti papdi, but I used the normal ones
Coriander leaves (one big bunch)
Coconut (1/4th cup)
Sugar (to taste)
Ajwain (2 tbspoon)
Salt to taste
If you want to make it with garlic then try and get the green garlic which you get in winter season, or use the normal garlic like how I did, or you can avoid garlic all together!)
Add all the ingredients for the paste into the mixer and grind it to a fine paste. You can add some water if you wish
Then cut the vegetables so as to make slits in them so that you can fill in the paste as shown in the picture. While some people add oil to the kadai and let it heat up, I just add this directly to the kadai. Then I add 2 spoons of oil to the kadai just before putting it on the stove. You can add the paste to the tuver and the papdi with your hand so as to coat the vegetables with the paste.
Add all this and put the kadai on the stove with low flame. Then take a plate and cover the kadai and add hot water on the plate which serves as a heating agent from the top providing even heating to all the vegetables. The veggies and the paste will slowly change colour. Keep adding hot water everytime you see the water evaporating. Stir the undhiyu once in a while. Its done when you can slit a spoon easily into the kand because it takes the longest to cook.
Some people add green chutney and sev on top of the undhiyu before serving but since I was making a low calorie version makes no sense to add the sev. So we just had it like that with fulkas 🙂
PS – take only 100 grams of each vegetable that itself will give you a substantial amount of undhiyu. If you are more than 4 people in the family, make it 150 grams each.
All photo credit is the brat! She patiently stood by me to take pictures at every step!