Uttarayan Special : How To Make Kathiyawadi Undhiyu

January 13, 2018 Author: Gaurav Shingala
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    This recipe is specially for Gujarati people as its a Uttarayan special, but other readers can also try as it is super delicious. In this Makar Sankranti, get home the traditional gujarati vegetable recipe. The vegetables are cooked together with buttermilk, coconut and spice powders and enjoyed hot with rice or roti.

    100 gms chopped raw bananas , unpeeled

    100 gms surti surati beans (fresh vaal) , stringed , whole

    100 gms yam (suran) cubes , peeled

    4 to 5 green chillies , crushed

    100 gms brinjal (baingan / eggplant) , slit

    1 tsp grated ginger (adrak)

    1 tsp whole wheat flour (gehun ka atta)

    1 tbsp finely chopped coriander (dhania) leaves

    salt to taste

    1/2 tsp crushed garlic (lehsun)

    1/2 tbsp sugar

    1/4 tsp asafoetida (hing)

    1/2 tsp turmeric powder (haldi)

    lemon juice to taste

    4 tbsp oil

    1 tsp carom seeds (ajwain)

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    Cooking Method: How to proceed

    Make a paste of chilli, ginger, garlic and coriander.

    Rub the veggies with oil and that masala paste.

    Soak it for 30 minutes.

    Heat the oil used for frying ghattas to proceed.

    Add all the chunky vegetables and stir well.

    Cover it and cook for 4-5 minutes.

    Add turmeric, papdi, ajwain flour and salt.

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    Kathiyawadi Undhiyu

    Cover and cook on low heat till the potato is almost done.

    Add lemon, coriander and sprinkle some water if required.

    Add sugar & stir.

    Serve hot with Puri or roti or rice.