Baby Eggplant & Potato Recipe- Gujarati Undhiyu Instant Pot Style

Last Updated on 2 months by Neha Deshmukh

Baby Eggplant & Potato Recipe: Gujarati Undhiyu Instant Pot Style

Hey everyone! If you’ve ever been to Gujarat, especially during the winter months, you have to have experienced the magic of Undhiyu. It’s a dish that just screams “comfort food” and family gatherings. I remember the first time my aunt made it for me – the aroma alone was incredible! Now, I’m sharing my slightly-cheated (but equally delicious!) Instant Pot version with you. It cuts down on the cooking time without sacrificing any of that authentic Undhiyu flavor.

Why You’ll Love This Recipe

This Instant Pot Undhiyu is a game-changer. It’s packed with flavorful vegetables, subtly sweet and spicy, and unbelievably satisfying. It’s perfect for a cozy weekend meal or a festive celebration. Plus, using the Instant Pot makes it so much easier to achieve that fall-off-the-bone tenderness of the vegetables. Trust me, even if you’re new to Indian cooking, you can totally nail this!

Ingredients

Here’s what you’ll need to make this Gujarati Undhiyu:

• 8 baby eggplants
• 1 medium Idaho potato, peeled and cubed (about 200g)
• 1 medium sweet potato (optional, about 150g)
• 1 cup Indian flat beans /frozen surti papdi (about 150g)
• 1 cup diced violet Indian yam /frozen ratalu (about 150g)
• ½ – 1 cup shelled Indian flat beans /frozen surti papdi lilva (about 75-150g)
• 1 tablespoon shredded dry coconut, lightly roasted (about 7g)
• 1 tablespoon ground peanuts (about 10g)
• 2 teaspoons coriander powder (about 6g)
• 1 teaspoon Kashmiri red chili powder (about 3g)
• 1 teaspoon kosher salt (about 6g)
• ½ – ¾ cup oil (about 120-180ml)
• Pinch of asafetida /hing
• 1 teaspoon carom seeds /ajwain (about 4g)
• 1 teaspoon hot green chilies, minced
• 2 teaspoons ginger, grated (about 6g)
• 2 teaspoons garlic, grated (about 6g)
• ½ – 1 teaspoon turmeric ground (about 1-3g)
• 1 tablespoon coriander powder (about 6g)
• 1 teaspoon cumin powder (about 3g)
• 1 tablespoon ground peanuts (about 10g)
• 2 tablespoons shredded dry coconut, lightly roasted (about 14g)
• 2 teaspoons kosher salt (about 12g)
• 2 teaspoons sugar (about 8g)
• 1 – 1 ½ cup water (about 240-360ml)
• 1 cup pre-cooked muthia (about 150g)
• Coriander leaves, chopped for garnish

Ingredient Notes

Let’s talk about some of these ingredients! Undhiyu is all about using seasonal veggies, and some are a little…unique.

• Surti Papdi: These Indian flat beans have a slightly sweet flavor. If you can’t find them, you can substitute with regular flat beans, but the flavor won’t be quite the same.
• Ratalu: This violet yam adds a beautiful color and earthy sweetness. Again, regular sweet potato works in a pinch, but ratalu is worth seeking out if you can!
• Kashmiri Red Chili Powder: This isn’t about heat – it’s about color! It gives the dish a gorgeous red hue without making it overly spicy.
• Muthia: These are steamed savory dumplings, often made with millet flour. You can find them pre-made at Indian grocery stores, or make your own ahead of time.
• Regional Variations: Undhiyu recipes vary from family to family and region to region. Some people add green peas, others add more root vegetables. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and trim the stems of the baby eggplants. Now, carefully make vertical and perpendicular cuts from the globe end toward the stem, stopping just before you cut all the way through. This helps them cook evenly and absorb all those delicious flavors.
2. In a bowl, combine the shredded coconut, ground peanuts, coriander powder, Kashmiri red chili powder, and salt. This is going to be our stuffing! Carefully stuff this mixture into the slits we made in the eggplants and set them aside.
3. Now, let’s get the Instant Pot going. Heat the oil on sauté mode. Once hot, add the hing (asafetida) and carom seeds. Sauté for about 30 seconds, until fragrant. That aroma is amazing, right?
4. Add the potatoes, sweet potato (if using), Indian flat beans, diced yam, shelled flat beans, green chilies, ginger, and garlic to the Instant Pot. Mix well.
5. Sprinkle in the turmeric, coriander powder, cumin powder, peanuts, coconut, salt, and sugar. Add the water and give everything a good stir.
6. Gently layer the stuffed eggplants on top of the vegetable mixture without stirring. This is important – we want the eggplants to steam and cook properly.
7. Close the Instant Pot lid, set the valve to sealing, and cook on low pressure for 4 minutes.
8. Once the cooking time is up, do a quick pressure release. Carefully remove the eggplants from the Instant Pot.
9. Stir in the pre-cooked muthia and cilantro.
10. Serve hot, with the reserved eggplants on top.

Expert Tips

• Don’t overcook the vegetables! 4 minutes on low pressure is usually perfect, but adjust based on your Instant Pot.
• Be gentle when layering the eggplants. You don’t want to break them.
• A little bit of hing goes a long way! It has a strong flavor.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your muthia doesn’t contain any dairy.
• Gluten-Free Adaptation: Undhiyu is naturally gluten-free, but double-check the ingredients in your muthia.
• Spice Level Adjustment: Adjust the amount of green chilies and Kashmiri red chili powder to your liking. My family loves it with a good kick!
• Festival Adaptations: Undhiyu is traditionally made during Uttarayan (Makar Sankranti) in Gujarat. It’s a hearty dish to enjoy during the winter kite festival.

Serving Suggestions

Undhiyu is fantastic on its own, but it’s even better with some accompaniments. I love serving it with:

• Warm rotli (Indian flatbread)
• A side of yogurt (dahi) to cool things down
• Pickle (achar) for a tangy kick

Storage Instructions

Leftover Undhiyu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What is Undhiyu traditionally served with?

Traditionally, Undhiyu is served with warm rotli and a dollop of yogurt. Some people also enjoy it with pickle.

2. Can I make Undhiyu without an Instant Pot? What are the adjustments?

Yes, you can! You’ll need to cook it in a large, heavy-bottomed pot on the stovetop. It will take much longer – about 1.5 to 2 hours – and you’ll need to stir it occasionally to prevent sticking.

3. What are good substitutes for Surti Papdi and Ratalu if I can’t find them?

Regular flat beans can substitute for Surti Papdi, and sweet potato can substitute for Ratalu, though the flavor won’t be exactly the same.

4. How can I adjust the sweetness level in this recipe?

Adjust the amount of sugar to your liking. Start with 2 teaspoons and add more if you prefer a sweeter Undhiyu.

5. Can I freeze leftover Undhiyu? If so, how?

Yes, you can freeze it! Let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.