Navaratri special: Undhiyu from chef’s kitchen

Mumbai: The eighth day of Navaratri is dedicated to “Mahagauri”. She is a manifestation of Goddess Durga.

Legends believe that when Parvati was wondering in the forest of Himalayas searching for Lord Shiva, she developed a dark complexion and when Shiva accepted her love and devotion, he washed her body with water of “Ganga” or “Gange”. That very moment her body regained its beauty and hence she was known as “Mahagauri” which means “extremely white”. 

This form of the goddess is bright, pure, calm, beautiful and peaceful. 

She is believed to be the true Goddess of kindness and morality. Worshipping her abolishes sorrow from your life and releases you from this materialistic world. 

As today is yet another special day of your fasting, we bring you the recipe of Undhiyu directly from chef’s kitchen. 

Undiyo is the hallmark dish in Gujarati vegetarian cuisine though many think making it is a difficult task, here’s a delicious and easy recipe by Chef JankidasVaishnav.  

“With the onset of the winter season, Undhiyu makes the perfect dish for this season as it uses all winter vegetables. Incorporated with all healthy vegetables, this traditional Gujarati delicacy is filled with nutrients,” says Chef JankidasVaishnav, Indian Vegetarian Specialist, Sofitel, Mumbai BKC. 

Recipe of the day: Undhiyu

Representative image 

Ingredients: 

•    100 gms Surtipapdi

•    50 gms Val papdi

•    150 gms Sweet potato

•    100 gms Purple yams

•    100 gms Brinjals

•    100 gms Baby potatoes

•    100 gms Raw banana

•    5 gms Ajwain

•    2 pinch    Hing

•    50 gms    Tamarind

•    5 gms Garam masala

•    5  gms Coriander powder

•    Sugar

•    Ginger

•    Green chilli

•    Green garlic

•    Coriander leaves

•    Coconut

•    White Sesame Seeds

•    Green Toor Dal

•    Kewra Water

•    Rose Water

•    Saffron

•    Pure Ghee

•    Oil as required

•    Salt to taste    

•    Wheat flour dough to seal

Ingredients for Muthiya

•    50 gms Besan

•    ½ bunch Methi leaves

•    Salt to taste

•    1 gm Coriander powder

•    1 gm Chili powder

•    1 gm Tumeric powder

•    10 gms    Sugar

•    2 pcs Lemon (juice)

•    1 gm White sesame seeds

•    A pinch Hing

Method of Undhiya:

•    Cut raw banana, sweet potato and purple yam into cubes to fry.

•    Cut Surtipapdi and Val papdi and keep aside.

•    Slit Brinjal and baby potatoes and fry.

•    Make coconut stuffing, coriander and sesame seeds and stuff it inside brinjal.

•    Take a pan put oil add tadka of ajwain,hing and green garlic.

•    Add valpapdi, surtipapdi and ginger/ green chilli paste and saute.

•    Once cooked add all the fried vegetables and add muthiya into it.

•    Add Daniapowder, turmeric powder, and garam masala, let it cook. 

•    Add sugar, lemon juice, and coriander and tamarind juice. 

•    Add the remaining coconut stuffing and cook.

•    Once done add ghee on top. 

•    Serve it hot with puri.

Method of Muthiya:

•    Chop Methi leaves and wash it.

•    Add sesame seeds, oil, salt, chilli powder, turmeric powder, Dhani powder, lemon juice and sugar.

•    Keep it aside for 2-3 mins

•    Add besan in it and fry it till nice brown colour.

Enjoy this dish and make this Navaratri fasting a real feast.