Undhiyu Recipe

Undhiyu is a traditional Gujarati one pot meal dish prepared with lots of vegetables. It requires a bit of patience and time to prepare this mouth-watering recipe, but all your hard work will pay off once you will taste this authentic flavourful dish. Preparation of Undhiyu involves 3 main steps – preparing methi muthias, preparing the coriander-coconut masala and finally assembling and cooking.

Undhiyu is prepared in Gujarat during winters, especially during the festival of Makar-Sankranti/Uttarayan. Authentic Undhiyu preparation requires cooking vegetables in lots of oil. We have tried to reduce the oil quantity in this recipe, but if you want you may reduce this quantity even more.

Undhiyu is served with pooris and shrikhand. You can also serve this dish with parathas or phulka rotis.

Do have a look at our Gujarati Cuisine Recipes Collection


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Undhiyu Recipe

Prep Time: 50 minutes

Cook Time: 30 minutes

Serving Size: 4

Undhiyu Recipe

Ingredients (1 Cup = 200 ml)

    For methi muthias
  • 1.5 cups chopped fenugreek/methi leaves, plucked and washed
  • 1 cup whole wheat flour/gehun ka atta
  • 1/2 teaspoon ginger-green chilli paste OR an inch piece of ginger, grated+2-3 green chilies, finely chopped
  • pinch of hing/asafoetida
  • 1 teaspoon sugar
  • ¼ teaspoon turmeric powder/haldi
  • ½ teaspoon coriander/dhaniya powder
  • ½ teaspoon cumin/jeera powder
  • 1 teaspoon garam masala powder OR undhiyu masala
  • a pinch baking soda/eno
  • 1 teaspoon lime juice
  • 1 tablespoon oil
  • salt to taste
  • oil for deep frying
  • water as required, for binding
  • Veggies and other Ingredients
  • 4-5 baby potatoes, peeled
  • 7-8 small brinjal (baingan/eggplant)
  • 5-6 bhavnagri green chillies/big green chillies
  • 1/3 cup surti papdi (fresh valor papdi), strings removed and cut into halves
  • 1/4 cup valor dana
  • 1/4 cup fresh tuvar dana/tuvar lilva
  • ½ purple yam (kand), peeled and cut into cubes (OR about 100 grams)
  • 1 yam (suran), peeled and cut into cubes
  • 1 raw banana/kachha kela, peeled and cut into cubes
  • 1 sweet potato/shakarkandi, peeled and cut into cubes
  • 1 medium sized carrot, peeled and cut into cubes
  • 2-3 tomatoes, chopped
  • 3-4 tablespoon oil
  • 2 broken dry red chilli, deseeded
  • 1/2 teaspoon mustard seeds/rai
  • 1 green chill, cut into 2 pieces/finely chopped
  • pinch of hing/asafoetida
  • 1/2 teaspoon carom seeds/ajwain
  • 1/2 teaspoon chaat masala
  • 1/4 teaspoon turmeric powder/haldi
  • 1/2 teaspoon red chilli powder (optional)
  • 1/2 teaspoon coriander/dhaniya powder
  • 1/2 teaspoon cumin/jeera powder
  • 1/2 teaspoon garam masala powder OR undhiyu masala
  • 1-2 tablespoon chopped green garlic
  • salt to taste
  • 1 cup water
  • 1 tablespoon sugar (optional)
  • 1 tablespoon lemon juice (optional)
  • For coriander-coconut masala (to be stuffed in veggies)
  • ½ fresh coconut, skin removed and grated
  • 2 cups finely chopped coriander (dhania) leaves
  • ¼ teaspoon turmeric powder/haldi
  • 1 teaspoon coriander/dhaniya powder
  • 1 teaspoon cumin/jeera powder
  • 1/2 teaspoon garam masala powder OR undhiyu masala
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • salt to taste

Lets Begin...

    For methi muthias
  1. Soak methi leaves in a bowl of water with little salt for 5 to 7 minutes. Squeeze out all the liquid from the fenugreek leaves and roughly chop them.
  2. In a wide bowl, take whole wheat flour and add all the ingredients except oil, methi leaves, baking soda/eno and lemon juice. Mix well.
  3. Now add methi leaves and oil. Mix well and knead into a soft dough, adding water as required. Mixture should not be sticky.
  4. Just before making muthias, add baking soda/eno and pour lemon juice over it. Just when you notice the bubbles forming, mix well.
  5. Grease your hands with little oil and shape each portion into a round by rolling it between your palms and fingers.
  6. Heat the oil in a kadhai and deep fry the muthias in small batches on a medium flame till they turn golden brown in colour from all the sides.
  7. Drain on an absorbent paper and keep aside.
  8. For coriander-coconut masala
  9. Take roughly chopped coconut pieces in a mixer jar and pulse for 10-15 seconds at a stretch. Do not grind for long. Grind till you get fine coconut flakes. If you prefer you may even grind it coarsely.
  10. In a wide bowl, combine all the ingredients for the coriander-coconut masala and mix well. Keep aside.
  11. Preparing veggies
  12. Make a criss-cross slit on baby potatoes, brinjals, and bhavnagri green chillies.
  13. Stuff the baby potatoes, brinjals, and bhavnagri green chillies with coriander-coconut masala mixture and keep aside. All of the prepared mixture won’t be used. Remaining mixture will be used in the recipe later.
  14. Chop and prepare all the other veggies.
  15. How to proceed
  16. Heat oil in a pressure cooker on a low flame. Add dry red chillies and mustard seeds. Once seeds crackle, add green chilli, ajwain, hing, purple yam (kand), yam (suran), sweet potato and carrots. Mix and cook for about 2-3 minutes.
  17. Now add valor dana and tuvar dana. Mix well and cook for 3-4 minutes.
  18. Then add surti papdi and half portion of the remaining coriander-coconut masala over the veggies. Stir well and cook for 3-4 minutes.
  19. Place stuffed baby potatoes and brinjals and cook for another 2-3 minutes.
  20. Now add all the dry spice powders i.e. turmeric powder, red chilli powder, chaat masala, coriander/dhaniya powder, cumin/jeera powder, garam masala powder/undhiyu masala, salt and mix gently. Saute for 2-3 minutes.
  21. Place raw banana, tomatoes, stuffed chillies and muthias, remaining coriander-coconut masala, chopped green garlic and water and pressure cook on high flame for 1 whistle and then on a medium flame for 5 minutes.
  22. Allow the steam to escape before opening the lid.
  23. In the end add, 1 tablespoon lemon juice and 1 tablespoon sugar. Gently mix everything without breaking the stuffed veggies.
  24. Serve hot garnished with chopped coriander leaves and freshly grated coconut.
  25. Serve Undhiyu with pooris or parathas.

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