Authentic Gujarati Undhiyu Recipe

Authentic Gujarati Undhiyu Recipe




30 min


45 min

Being a Gujrathi I grew up with Undhiyu as special dish for which we has to wait all year long until the winters started and we would still just get to enjoy this vegetable for 2-3 months. But these days due to technology all the vegetables used for undhiyu are available easily for 3-5 months. Making it very easy to make undhiyu. So what is undhiyu/ undhiyo?

Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India. The name of this dish comes from the Gujarati word “undhu”, which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed “matlu”, which are fired from above.

The dish is a seasonal one, comprising the vegetables that are available during the winter, including green beans or new peas, small eggplants, muthia (dumplings/fritters made with fenugreek leaves, potatoes, and purple yam.

These are spiced with cilantro leaves, ginger, garlic, green chili pepper, sugar and sometimes includes freshly grated coconut. The mixture is slow cooked for a long time, with some vegetable oil and a small amount of water sufficient to steam the root vegetables.

Undhiyu with puri and shrikhand is often eaten in Gujarati houses during the winter.

for many other gujrati recipes please do the Methi Thepla Recipe

Step by Step Video for ‘Authentic Gujarati Undhiyu‘ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Muthadi/ Muthiya

Methi leaves / Fenugreek Leaves (chopped) 1 cup
Whole Wheat Flour/ Roti ka atta ¼ cup
Gram Flour / Besan 4 tbsp
Coarse whole wheat flour / Dardarra Atta 2 1/2 tbsp
Ginger Chilli Paste ½ tsp
Turmeric/ Haldi ¼ tsp
Soda Bicarb ⅛ tsp
Sugar 1 tsp
Kashmiri Red chilli powder ½ tsp
Coriander- Cumin/ Dhania- Jeera powder ¼ tsp
Salt ¾ tsp or as per your taste
Oil 2 tsp/ oil for frying

Ingredients for Undhiyu

Small potatoes / Alu 7
Small bringles / baingan 7
Ripe Bananas/ Kela 2
Purple Yam / Kand 1 small 200 grams
Surti Val Papadi 1 cup
Val Dana ½ cup
Tuvar/ Tur Dana ½ cup
Green Chickpeas / Harbara dana ½ cup
Fresh coconut (grated) 1 cup
Fresh Dhania / Cilantro 2 cups
Green garlic / Hara lasun ½ cup
Carom seeds / Ajwain 1 tsp
Asafoetida / Hing ¼ tsp
Soda bicarb ¼ tsp
Ginger chilli paste/ Adrak Mirch paste 1 tbsp
Turmeric/ Haldi ¼ tsp
Sugar 2 tbsp
Kashmiri Red Chilli Powder 1 ½ tbsp
Coriander- cumin/ Dhania- jeera powder 4 tbsp
Oil ½ cup
Salt 1 tbsp or as per your taste.

Prepping for the Muthadi/ Muthiya

1)Wash and chop the Methi / Fenugreek leaves.

Method for the Muthadi/ Muthiya

1)To make the muthadi take a large bowl and add the chopped up methi which is fenugreek leaves, followed by the gram flour which is besan, then the whole wheat flour which is roti ka atta, and then the Coarse whole wheat flour / Dardarra Atta, Turmeric/ Haldi,Kashmiri red chilli powder and the Coriander- cumin/ Dhania- jeera powder, sugar, Ginger Chilli Paste, salt and the soda bicarb and last but not least some oil and then use your hands and give it a nice mix.

2)And then add very little water about 2-3 tbsp and make it into a dough.

3)Once the dough is ready take a little bit of oil in your hand and make small round balls the size of a small lime.

4)once all the dough balls are ready it’s time to deep fry them, so add half of this lot in one go and fry them till they are golden in color from all sides then remove them on a paper napkin. these muthadis tastes very good by themselves as well and

if you are making this a day before making the undhya then keep them in airtight container once they have cooled down.

Prepping for the Undhiyu

1)Wash and chop the Fresh Dhania / Cilantro

2)Grate the coconut

3) chop the vegetables and peals the papdis to remove dana

Method for the Undhiyu

1) first prepare the masala or stuffing for the undhyo so i an a large mixing bowl add all of the fresh dania / cilantro followed by all of the grated coconut then the green garlic / hara lasun and then the salt, sugar, Coriander- cumin/ Dhania- jeera powder, then the kashmiri red chilli powder, Ginger chilli paste, turmeric, soda bicarb and 2 tbsp of oil and now using your hand mix it all in. And then keep it aside.

2) in a large pan or wok add ½ cup of oil and (You can use the same oil you had used to fry the muthadis), and once the oil is hot,

3) add the Asafoetida / Hing, followed by the tuvar dana, then the val dana and the harbara dana, then the surti val papdi, then the Carom seeds / Ajwain then ⅛ tsp of Soda bicarb and mix it well

4)And then add 2-3 tbsp of the  prepared masala stuffing and mix well again and add about 1 ½ cup of water mix again and then cover with a lid and cook for 5 minutes on medium flame.

5)After 5 minutes remove the lid and slit the bringles in four parts but it should still be intact from the bottom, and add the prepared masala stuffing in there and place all of the bringles in the pan, make sure they are all in horizontal position.

6)Then add the cut up the purple yam( big cubes) and spread them in the pan.

7)And time to add the potatoes So slit the small potatoes into half and in the pocket fill the prepared masala stuffing and place all of the potatoes in a horizontal position in the pan.

8)After that add about 2 tbsp of the prepared masala stuffing all over the veggies, and about 1 ½ cup of water and then cover the pan with a lid and add some water on the lid.

9) cook it for about 20-25 minutes or until the potatoes and bringles are fully cooked. Also make sure that the flame is on low.

10)After 25 minutes remove the lid, and check by using the toothpick that the potatoes and bringles are cooked.

11)Now to the already cut and slit bananas fill the prepared masala stuffing mix and add it in horizontal position in the pan

12)Followed by all of the mutandis and any leftover masala stuffing and using a spatula press all the veggies down very gently. And then cover with a lid with water and cook for 10 minutes on low flame.

13)After 10 minutes remove and serve while hot.

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