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Photo of Undhiyu by Bethica Das at BetterButter


Bethica Das
20 minutes
Prep Time
40 minutes
Cook Time
4 People
Read Instructions Save For Later


Winter is full of fresh veggies in the market. So Undhiyu is a must try and a healthy winter special.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Gujarat
  • Side Dishes

Ingredients Serving: 4

  1. Muthias -
  2. 3/4 cup atta (whole wheat flour)
  3. 3 tbsp. besan (gram flour)
  4. 1 cup fenugreek leaves, chopped
  5. 1 tsp. cumin seeds
  6. salt to taste
  7. 1/2 tsp. turmeric powder
  8. 1 tsp. roasted coriander powder
  9. 1 tsp. roasted cumin powder
  10. tsp. red chili powder
  11. 1/4 tsp. asafoetida
  12. 1/2 tsp. amchur powder
  13. 2 tsp. ginger-garlic, grated
  14. 1-2 fresh chilies, chopped
  15. 1 tbsp. oil to knead the dough
  16. oil to deep fry
  17. masala for the stuffing--
  18. 1/2 tsp. pepper powder or to taste
  19. 1 tbsp. lemon juice
  20. 1 cup coriander leaves, chopped
  21. 1/2 cup fresh coconut, grated
  22. 3 tbsp. roasted peanuts
  23. 2 tbsp. roasted sesame seeds
  24. 10-15 roasted cashew nuts
  25. 2 tsp. ginger-garlic, grated
  26. 1 fresh chili, chopped
  27. 1/2 tsp. turmeric powder
  28. salt to taste
  29. 1 tsp. roasted coriander-cumin powder
  30. 1 tsp. red chili powder
  31. Undhiyu Vegetables--
  32. 1 potato, cubed
  33. 1 green plantain, sliced
  34. 1 cup yam, cubed
  35. 1 cup sweet potato, cubed
  36. 6-7 eggplants, slit
  37. 1/2 cup green peas
  38. 1 cup broad beans, cut into half and separated
  39. oil to deep fry
  40. Tempering -
  41. 3-4 tbsp. oil
  42. 1/2 tsp. cumin seeds
  43. 1/2 tsp. carom seeds (ajwain)
  44. 1/2 tsp. asafoetida
  45. 1 cup water
  46. 1/2 tsp. turmeric powder
  47. salt to taste
  48. 1 tbsp. ghee (opt)


  1. Muthias - Mix together atta, besan and all the dry powders. Add the oil and combine well. Then add the cumin seeds, chopped methi leaves, ginger, garlic and fresh chilies.
  2. knead into a stiff dough with required quantity of water. Keep aside for 10 minutes.
  3. Form oval shape small balls out of the dough. Heat oil and deep fry them few at a time till light golden brown in colour. Drain on a kitchen towel and keep aside.
  4. Masala for the stuffing-- Powder the cashew nuts, sesame seeds and peanuts into a coarse powder. Combine with all the other ingredients and keep aside.
  5. Preparation-- Heat oil and deep fry the yam, green plantain, potatoes and sweet potatoes in batches. Drain on a kitchen towel and keep aside.
  6. Stuff the eggplants with the prepared masala and keep aside. Now combine the rest of the masala with the vegetables.
  7. Heat oil in a pressure cooker and temper with ajwain, cumin seeds. After it stops spluttering, add the asafoetida, followed by the broad beans and green peas. Saute for a few seconds.
  8. Add the rest of the veggies and top it up with the fried muthias. Add the water mixed with turmeric powder and salt to taste. Pressure cook for 2 whistles.
  9. Transfer it to a separate pan and add more water if gravy consistency is required. Simmer for 2-3 minutes on low flame. Drizzle with some ghee and serve with poori, paratha or just plain chapati.

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