Gujarati Indian · Dinner
Undhiyu
A celebratory Surti winter casserole of stuffed baby vegetables, green beans, fresh pigeon peas, purple yam, plantain, and fenugreek dumplings in coconut-cilantro masala.
Equipment
- Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Ingredients
1× recipe · Makes 8 servings
- 2 cups chopped fresh fenugreek leaves
- 1 cup besan chickpea flour
- 2 tablespoons semolina
- 1/2 teaspoon turmeric, divided
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, divided
- 1 teaspoon sugar, divided
- 1/4 teaspoon baking soda
- 1 tablespoon lemon juice, divided
- 6 tablespoons neutral oil, divided
- 1 cup chopped cilantro
- 1 cup unsweetened shredded coconut
- 1/2 cup roasted peanuts, finely ground
- 2 tablespoons sesame seeds
- 2 tablespoons grated ginger
- 5 green chiles, minced
- 8 baby eggplants, slit crosswise without cutting through
- 8 baby potatoes, slit crosswise without cutting through
- 2 cups surti papdi or flat green beans, strings removed
- 1 cup fresh or frozen pigeon peas
- 1 pound purple yam, peeled and cut in 1 1/2-inch pieces
- 2 green plantains, peeled and cut in 1 1/2-inch pieces
- 1 teaspoon ajwain carom seeds
- 1/2 teaspoon asafoetida
- 1 1/2 cups water, divided
- 8 puris
Instructions
Mix fenugreek, besan, semolina, one-quarter of the turmeric, coriander, cumin, half the salt, half the sugar, baking soda, half the lemon juice, and 2 tablespoons oil. Add 1/4 cup water gradually until moldable; form 20 small muthia and steam 12 minutes until set.
Mix cilantro, coconut, peanuts, sesame, ginger, green chiles, remaining turmeric, salt, sugar, lemon juice, and 2 tablespoons oil. Pack some masala into the slits in each eggplant and potato; reserve the rest.
Heat remaining oil in a . Bloom ajwain and asafoetida, then layer papdi and pigeon peas, stuffed potatoes, purple yam and plantain, and stuffed eggplants. Scatter reserved masala between layers and pour the remaining 1 1/4 cups water around the edge.
Cover tightly and cook over low heat without aggressive stirring until potatoes, yam, plantain, and eggplant are tender but retain their shapes, 40 to 50 minutes; lift and turn sections gently once or twice and add only a splash of water if scorching threatens.
Nestle steamed muthia into the vegetables for the final 8 minutes. Rest 5 minutes, then lift from the bottom to serve the distinct vegetables and dumplings with puris.
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