Gujarati Undhiyu Recipe with Groundnut Oil | Traditional Winter Vegetable Curry

Undhiyu is a winter celebration of vegetables — and groundnut oil is its traditional cooking medium.

The vegetables: surti papdi, purple yam, sweet potato, small brinjals and raw banana.

The muthiya: mix fresh fenugreek leaves with gram flour, spices and a little oil, shape into small dumplings and fry in groundnut oil until golden.

The green masala: grind coriander, coconut, green chillies, ginger, sesame and groundnuts together.

Layer the vegetables, muthiya and masala in a heavy pot with 4 tablespoons of PhudG Groundnut Oil. Cover and cook on low heat, stirring gently once or twice.

Undhiyu is traditionally cooked upside-down (undhu) in earthen pots — a heavy handi with a tight lid gets you close at home.