Undhiyu is a seasonal Gujarati favourite, made with mixed vegetables
Shrikhand is a soft, and velvety concoction that simply soothes the soul.
Sweet & Spicy, Undhiyu and Shrikhand compliment each other like nothing else
To make the masala we add: Finely Chopped Coriander
Ginger Paste Chilli Paste
Grated Coconut Chopped Green Garlic
Crushed Green Peas Salt
Sugar Lime Juice
And Eno
Eno helps in digestion and keeping the vegetables fresh.
Blend the mixture well.
Ensure that your masala is enough for all the vegetables.
Your masala is the crux of this dish, it has to have bold flavours.
The spiciness, sourness, saltiness and sweetness must be more prominent than usual, as we don’t
add any seasoning to the vegetables.
Most of the vegetables are stuffed before we begin cooking.
Start by chopping your sweet potatoes and purple yam into medium to large sized pieces
and keep them aside.
Don’t worry if your yam get sticky when peeled.
Yam releases sap, and it has no effect on its taste.
Slit the potatoes down the middle and stuff them with the masala.
You can leave them unstuffed too.
To prevent both your potatoes from turning black, soak them in water after peeling.
Baby Potatoes can be used instead of regular potatoes as well
Next, slit the Brinjal down the middle, both horizontally and vertically and then stuff
them.
We use small brinjals as they’re kept whole and filled with stuffing.
Finally, cut some ripe bananas into 2-3 inch pieces and then make a criss-cross cut down
the middle and then stuff them.
You may even use unripe bananas.
Ensure that you leave the skin on to prevent them from turning into mush.
Now it’s time to make the Undhiyu.
Let’s start by heating some oil in a pan on medium heat.
Once the oil is hot, add Ajwain
Asafoetida and Water
Add in the water before your Ajwain and Asafoetida burn.
Bring the water to a boil.
Once the water starts boiling, add in the: Surti Papadi
Lilva Beans and Tuwar Beans
Cover the pan and let the beans cook on low for about 8-10 minutes.
If you do not have access to Surti Papadi, you may even use regular Papadi.
Once the beans are hot, add in all your remaining vegetables, except the bananas.
This undhiyu is slightly on the healthier side as we use water to steam the vegetables
instead of cooking them in oil.
Place them in carefully, cover the pan again and then let it cook on low for 8-10 minutes.
Open the pan, and add the masala to the vegetables.
We do not stir the mixture as the vegetables may break and the masala may get stuck to
the pan and get burnt.
Cover the pan once again, and cook on low heat for about 10 minutes.
Uncover the pan and stir the mixture gently.
Try not to break any vegetables while stirring.
Finally, place in your stuffed bananas.
Without stirring, cover the pan again and let it steam gently.
If you use unripe bananas, steam them for longer.
Lastly, open the pan and check if your potatoes and yam are cooked.
If they are, your undhiyu is ready!
A common addition to Undhiyu is fried Muthiya.
It is made with gram flour and fenugreek leaves.
If you prefer to soften them, steam them with the bananas.
Shrikhand is an Indian dessert made from hung curd.
It is a common staple in Maharashtrian & Gujarati households.
To make Kesar Shrikhand, we start by adding some saffron to some warm milk.
You may add as much as you like, but if used excessively saffron can have an overpowering flavour.
If you just want to add some more colour without using saffron strands, saffron powder works
just as well.
Hung curd is the principal ingredient required to make Shrikhand.
We add some powdered sugar and cardamom powder to the hung curd.
You may vary the amount of sugar depending on how sweet you want your shrikhand to be.
Finally, add in your saffron milk.
Whip it up using an electric beater until the curd is smooth and creamy.
Taste your shrikhand, and add in some more sugar or cardamom powder if required.
You may also add some salt, however taste your shrikhand before doing so.
Now our delectable Undhiyu & Shrikhand, fresh from the glamrs kitchen are ready to enjoy
with some tasty puris!
Thankyou for watching!