Degchi
A festive Gujarati mixed-vegetable dish — potato, eggplant, sweet potato and beans slow-cooked with besan dumplings in a coconut-peanut-herb masala. Traditionally made for Uttarayan and winter weddings.
Quick answer: 80 min in total · serves 6 · main ingredients: Eggplant, Sweet potato, Potato, Green peas · amounts in metric and US
Ingredients
- 4 pc 4 pc Eggplant, small, halved
- 1 pc 1 pc Sweet potato, cubed
- 2 pc 2 pc Potato, small, halved
- 100 g 0.7 cup Green peas
- 150 g 5.3 oz Gram flour, for dumplings
- 0.5 cup 0.5 cup Fresh fenugreek leaves, chopped, for dumplings
- 4 tbsp 4 tbsp Grated coconut, grated
- 3 tbsp 3 tbsp Dry fruits, peanuts, crushed
- 0.5 cup 0.5 cup Coriander, chopped
- 1 tbsp 1 tbsp Ginger, paste
- 2 pc 2 pc Green chilli, paste
- 1 tbsp 1 tbsp Sugar
- 5 tbsp 5 tbsp Cooking oil
- 2 tsp 2 tsp Salt, to taste
Steps
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- Mix the gram flour with the chopped fenugreek leaves, a little oil, a pinch of salt and just enough water to make a stiff dough that does not stick; shape it into small flat rounds or short cylinders.
- Steam the dumplings for 10 minutes until firm and a knife comes out clean, then set aside.⏱ Steaming dumplings · 10 min
- Mix the grated coconut, crushed peanuts, coriander, ginger, green chilli paste, sugar and salt into a coarse stuffing masala; set aside about a third for the gravy.
- Make a deep slit in each baby aubergine and potato half, stopping before the base, and press the masala firmly into the slits. Keep any leftover masala with the portion set aside for the gravy.
- Heat the oil in a heavy pot over medium heat. Add the stuffed vegetables, sweet potato and peas and sauté gently for 5 minutes, turning with care so the stuffing stays in.⏱ Sautéing vegetables · 5 min
- Add the reserved masala and about ½ cup (120 ml) water, cover tightly and cook on low heat for 25 minutes. Shake the pot now and then instead of stirring; the vegetables are ready when a knife slides easily into the potato.⏱ Slow-cooking undhiyu · 25 min
- Gently fold in the steamed dumplings, cover and heat for 5 minutes, then scatter over a little coriander and serve hot with puri.⏱ Warming dumplings · 5 min
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Frequently asked questions
How long does Undhiyu take?
80 minutes in total: about 30 minutes of prep and 50 minutes of cooking.
Is Undhiyu hard to make?
Degchi rates it hard. The method has 7 steps, and 4 of them have a timer you can start on this page.
How many people does Undhiyu serve?
This recipe serves 6. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.
Is Undhiyu halal, vegetarian or eggless?
It is marked halal in our recipe data. It is vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.
What will I probably need to buy for Undhiyu?
Everyday staples that Degchi counts as pantry basics: cooking oil, salt. Fresh items you will probably need to buy: eggplant, sweet potato, potato, green peas, fresh fenugreek leaves, coriander, ginger, green chilli. Lentils, grains and other dry goods: gram flour, grated coconut, dry fruits, sugar.
Any tips for making Undhiyu?
Stuffing the vegetables with the masala rather than just adding it loose is what makes undhiyu taste layered, not just mixed. The classic Surti version also uses surti papdi, raw banana, yam (ratalu) and fresh pigeon peas. If you cannot find them, green beans and raw banana are good stand-ins.
Notes and questions
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Cooking terms in this recipe: Methi (fenugreek)
