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Photo of Undhiyu by Rakhi Bhagat at BetterButter


Rakhi Bhagat
30 minutes
Prep Time
60 minutes
Cook Time
6 People
Read Instructions Save For Later


Undhiyu, a traditional Gujarati curry prepared with many fresh vegetables and dhokli muthiya, is a must have item on festivals like Uttarayan (kite flying festival), Diwali, etc. and special occasions like marriage parties. This deliciously rich curry is usually enjoyed in winter as veggies like fenugreek leaves, surti papadi and tuvar lilva are required to prepare this curry and they are easily available only during winter.This step by step photo recipe explains how to make this authentic Gujarati dish.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Gujarat
  • Pressure Cook
  • Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. Ingredients for mutiya
  2. 1 cup Gram flour
  3. 1 cup coarsely grinded wheat flour
  4. 2 cups fresh methi leaves
  5. 2 tsp green chilli ginger paste.
  6. 1/2 tsp turmeric powder
  7. 1/4 tsp soda bi carb
  8. 1 tsp coriander cumin powder
  9. salt as required
  10. 1 tsp lemon juice
  11. 2 tsp sugar
  12. 2 tsp oil
  13. For masala
  14. 1 cup fresh coconut
  15. 1 tbsp sesame seeds
  16. 1 tbsp roasted peanuts
  17. 1 tbsp fresh coriander leaves
  18. 1 tbsp green chilli ginger paste
  19. 1 tsp coriander seeds
  20. salt as required
  21. For Curry
  22. 3-4 baby brinjals
  23. 3-4 baby potatoes
  24. 1 cup diced purple yam
  25. 1/2 cup surti papdi (strings removed)
  26. 1/2 cup valor papdi(strings removed)
  27. 1/2 cup green peas
  28. 1/2 cup tuvar lilva(fresh green pigeon daal)
  29. 1 cup raw diced banana
  30. 2 tsp fresh green chilli ginger garlic paste
  31. 1 tsp turmeric powder
  32. 2 tsp coriander cumin powder
  33. 1/2 tsp carom seeds
  34. 1/2 tsp asafoedia
  35. 2 cups oil
  36. 2 tsp lemon juice
  37. 1 tsp garam masala
  38. 2 cups water


  1. For making mutiyas ...Take gram flour,wheat flour, fenugreek leaves, coriander powder,turmeric powder, a pinch of baking soda, green chilli ginger paste,sugar, lemon juice, oil and salt in a medium bowl.
  2. Mix all ingredients with a spoon, add water as needed and make soft dough as shown in the photo. If the dough turns sticky, don’t worry. If it is too sticky then add few teaspoons of gram flour and mix well.
  3. Grease your hands with oil and carefully make around 10-12 small oval shaped muthiyas from it. Heat the oil over medium flame to deep fry the muthiyas.
  4. Deep fry muthiyas (3-4 at a time depending on the size of a pan) over low-medium flame until they turn light golden brown and outer layer turns crispy. Don’t deep fry them over high flame as they may remain uncooked from inside.Methi Muthiyas are ready.
  5. Prepare stuffing masala; take all masala ingredients ----fresh coconut, roasted peanut , sesame seeds, fresh coriander leaves, green chilli ginger garlic paste, sugar, lemon juice and salt ) in a grinding jar..Grind it into semi coarse powder.Mix them well using a spoon and taste it. It should have strong spicy, mild sweet, mild sour and salty taste. If required, add more seasonings.
  6. Take all vegetables required to make the undhiyu.Peel the potatoes and remove stems from brinjal. Make a criss-cross cut on brinjal and potato from the topside until 3/4th length. Make sure not to separate the segments. Stuff the veggies with prepared masala 
  7. Heat oil in a 3-liter or 5-liter steel/aluminum pressure cooker over medium flame. Add a pinch of asafoetida and sauté for 10-seconds. Add surti papadi, valor papdi, tuvar lilva, green peas, yam and salt. Mix well and cook for 2-3 minutes.
  8. Add turmeric powder, cumin-coriander powder and garam masala powder.Mix well and cook for 3 minutes. Add stuffed brinjal and potato. Sprinkle some salt over it.Add 1½ cups water. Add fried dhokli methi muthiya over it. Close the lid and cook over medium flame for 3 whistles. Turn off the flame. Open the lid after pressure releases naturally (10-15 minutes).
  9. Gently mix the curry with a spatula. Do not over mix as the veggies and muthiya may break. Garnish with fresh coriander leaves and serve hot .

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