Mixed Veggie Casserole with Dumplings (Undhiyu)

Many of the ingredients and techniques in this recipe seem a little unusual. I mean, what the heck is a hyacinth bean? And what! You want me to use a pressure cooker? And, yes I’ll admit this does take a little time to make.

But I know if you make it, you won’t be sorry!

Undhiyu (Mixed Vegetable and Dumpling Casserole)

This mixed vegetable casserole, known as Undhiyu, is a much loved Gujarati dish that was traditionally baked in a clay pot buried upside down with a charcoal fire above. My mom just cooks it in a pressure cooker but  can also be baked in the oven.

My mom packed a giant tupperware container full of undhiyu for Steve and I when we drove across country from LA to DC. We ate it folded into slices of bread. Best road food ever!:)

Undhiyu (Mixed Vegetable and Dumpling Casserole)

Undhiyu (Mixed Vegetable and Dumpling Casserole)
Undhiyu (Mixed Vegetable and Dumpling Casserole) with Paratha

Mixed Veggie Casserole with Dumplings (Undhiyu)

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Indian
Servings: 8
Calories: 271kcal

Ingredients

The Dumplings (Muthiya):

  • 1/2 cup semolina rava
  • 1/2 cup gram bean flour besan / garbanzo bean flour
  • 3 tbsp fresh or dried fenugreek leaves methi {Substitute cilantro if you can’t find fenugreek leaves}
  • 1/4 tsp salt
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder
  • 1 tbsp oil
  • 1/4 water or as needed – may need a little less or more

Undhiyu Masala

  • 3 tbsp whole cumin seeds jeeru
  • 2 tbsp whole coriander seeds dhana
  • 1 tbsp whole carom seeds ajmo or ajwain
  • 1 cup roughly chopped cilantro
  • 1 tsp salt
  • 1 1/2 tsp chili powder
  • 1 tsp turmeric powder
  • 8 cloves fresh garlic roughly chopped

The Veggies:

  • 8 baby eggplant
  • 2 large sweet potatoes the ones with a tan skin and white inside or red skin and white inside
  • 1 lb hyacinth beans seeds and skins (val papdi) — these can be hard to find. Look for them in the frozen section at an Indian grocery store. {If you don’t have an Indian grocer nearby, you can substitute 1/2 lb soy beans and 1/2 pound green beans cut into 1 inch pieces.}
  • Plantain optional
  • Potato optional — I don’t like to put any potato in mine. It was always a disappointment to me and the rest of my family when we got a potato instead of a sweet potato. So now my mom only uses the sweet potato. Makes for more yumminess all around!

The Vaghaar (Tadka):

  • 2 tbsp oil
  • 1 1/2 tbsp carom seeds

Instructions

The Dumplings (Muthiya):

  • Preheat oven to 400 degrees.
  • In a medium size bowl, add oil to the semolina and rub in. Toss in all the other dry ingredients and then add water a little at a time until a wet dough is formed. (It needs to be wetter than the dough I make in the pictures)
  • Make 1 tbsp sized ovals and place them on a greased baking sheet. Brush the tops with oil and bake in the oven for 15- 20 minutes, turning once. Until golden brown.

Undhiyu Masala:

  • Roast the whole seeds on a pan until fragrant. Grind them into a powder in a spice grinder or a mortar and pestle.
  • Toss all the ingredients into a food processor and pulse until chopped small and mixed well.

The Veggies

  • Cut the stem ends of the baby eggplant off and then cut two cross slits about 3/4 of the way down. Set aside.
  • Peel the sweet potatoes and cut into 2 inch thick slices. Toss the pieces into a bowl of cold water while you work to prevent browning.
  • Cut two cross slits about 3/4 way down into each segment of the sweet potato.
  • Gently stuff as much of the masala mixture into the eggplants and sweet potato as you can. The Sweet potato is a little harder to stuff and it’s okay if they break into segments while you stuff. Do the same with the potato, if using.
  • Peel and slice the plantain into 1 inch segments, if using.
  • Undhiyu (Mixed Vegetable and Dumpling Casserole)

The Vaghaar (Tadka) and Assembly

  • Heat oil in a pan that is big enough to hold all the veggies and will fit inside your pressure cooker.
  • When the oil is hot, toss in the carom seeds. Let cook for about 20 seconds and turn off the heat.
  • Toss in a layer of veggies. Sprinkle some masala over them add some the dumplings. Then sprinkle a tablespoon of water. Repeat the layers until all the veggies, masala and dumplings are added. Stir.
  • Place a ring at the bottom of the pressure cooker. Add 1 1/2 cups of water to the bottom. Place the pan into the pressure cooker on top of the ring.
  • Close and cook for 20 – 25 minutes after the pressure is up.
  • Garnish with fresh chopped cilantro. Serve with any kind of flat bread or puri. I also like it as an open faced sandwich on thick buttered slices of fresh french or sourdough bread.

Nutrition

Calories: 271kcal | Carbohydrates: 44g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 549mg | Potassium: 933mg | Fiber: 14g | Sugar: 11g | Vitamin A: 4843IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 4mg
Tried this recipe?Let us know how it was!
Undhiyu (Mixed Vegetable and Dumpling Casserole) with Paratha

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