Undhiyu
Undhiyu is a traditional Gujarati winter delicacy made with mixed vegetables, spices, and methi muthiyas, slow-cooked to perfection for a rich, earthy, and festive flavor.
Ready in:
2 hrs - 2.5 hrs
Ingredients:
30
Ingredients
For the Undhiyu:
- Surti papdi (broad beans): 1 cup (stringed and split)
- Val papdi (field beans): 1/2 cup (optional)
- Small brinjals (eggplants): 4 (slit crosswise)
- Small potatoes: 4 (peeled and halved)
- Raw bananas: 1 (cut into chunks)
- Sweet potatoes: 1 (peeled and chopped)
- Methi muthiyas (fenugreek dumplings): 6–8 (store-bought or homemade)
- Oil: 5 tbsp
- Asafoetida (hing): a pinch
- Cumin seeds: 1 tsp
- Salt: to taste
- Fresh coriander leaves: 1 cup (chopped)
- Fresh grated coconut: 1/2 cup
- Ginger: 1 inch
- Garlic cloves: 4–5
- Green chilies: 2–3
- Sesame seeds: 1 tbsp
- Crushed peanuts: 2 tbsp
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Cumin powder: 1 tsp
- Sugar: 1 tsp
- Lemon juice: 1 tbsp
- Salt: to taste
For the Green Masala Stuffing:
Making process
Step 1: Prepare the Green Masala:
- Grind coriander, coconut, ginger, garlic, green chilies, peanuts, sesame, and all spices with lemon juice into a coarse paste.
Step 2: Prepare the Vegetables:
- Slit the brinjals and stuff them with the green masala. Repeat with potatoes if desired.
- Keep all vegetables ready, including chopped raw banana, sweet potato, and papdi.
Step 3: Cook the Undhiyu:
- Heat oil in a thick-bottomed pan. Add cumin seeds and hing.
- Add the remaining green masala and sauté for 2–3 minutes.
- Add tougher vegetables first: potatoes, sweet potatoes, raw bananas. Cover and cook for 5 minutes.
- Add papdi, stuffed brinjals, and methi muthiyas. Sprinkle a little water.
- Cover and cook on low flame for 20–25 minutes, gently tossing occasionally without breaking the veggies.
Step 4: Finish and Serve:
- Check seasoning, garnish with coriander and grated coconut if desired.
- Serve hot with puris or bajra rotis and shrikhand.