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Photo of Gujarati Undhiyu by Vibha Bhutada at BetterButter

Gujarati Undhiyu

Vibha Bhutada
45 minutes
Prep Time
40 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT Gujarati Undhiyu RECIPE

Undhiyu is the hallmark of Gujarati vegetarian cuisine. A traditional Gujarati style mixed vegetable curry made using winter vegetables. Generally preparing undhiyu takes a lot of time and needs patience. I learnt making undhiyu from my mom. She makes approx 20 kgs of undhiyu every year for our family, friends, relatives and neighbours. Kudos to her efforts. It tastes delicious and it is my personal favourite as well.

Recipe Tags

  • Veg
  • Medium
  • Gujarat
  • Pressure Cook
  • Frying
  • Main Dish

Ingredients Serving: 5

  1. Baby potatoes 5-6
  2. Baby brinjals (eggplants) 4-5
  3. Surti papdi 1 cup, string removed and cut into halves
  4. Fresh tuvar dana (fresh pigeon peas) 1 cup
  5. Purple yam (kand) 1/2 cup, cut into 1/2 inch pieces
  6. Yam (suran) 1/2 cup, cut into 1/2 inch pieces
  7. Sweet potatoes 3/4 cup, cut into 1/2 inch pieces
  8. Raw banana 2, cut into 1 inch cubes
  9. water 2 1/2 cups
  10. cilantro for garnishing
  11. For methi Muthia:
  12. fenugreek leaves (methi leaves) 2 1/2 cups, plucked, measured then washed
  13. whole wheat flour 1/2 cup
  14. chickpea flour (besan) 1/2 cup
  15. Green chilies 3, chopped finely
  16. ginger Paste 1 Tsp
  17. turmeric powder 1/4 tsp
  18. Red Chili Powder 1 tsp
  19. salt to taste
  20. sugar 2 1/2 tsp
  21. lemon juice 1 tsp
  22. oil 3 tbsp
  23. water 2-3 tbsp or more or less
  24. oil for frying
  25. For Masala:
  26. Sesame seeds 1/4 cup, coarsely ground
  27. peanuts 1/4 cup, coarsely ground
  28. Desiccated coconut 1/3 cup
  29. cilantro 1/2 cup, finely chopped
  30. Green chilies 5-6, finely chopped
  31. ginger paste 2 tsp
  32. garlic paste 2 tsp
  33. Red Chili Powder 1 tsp
  34. sugar 1 tbsp
  35. salt to taste
  36. lemon juice 2 tbsp
  37. For Tempering:
  38. Ajwain (carom seeds) 1/2 tsp
  39. jeera (cumin seeds) 1/2 tsp
  40. asafoetida (hing) 2 pinches
  41. oil 5 - 6 tbsp


  1. For the methi muthias:
  2. Mix all dry ingredients with ginger and green chilies.
  3. Then rub the oil into flour mixture with your hands.
  4. Add washed methi leaves and mix.
  5. Knead into a soft dough by adding water.
  6. Grease your hand with little oil and make small cylindrical shapes.
  7. Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in color from all the sides.
  8. Drain on an absorbent paper and keep aside.
  9. For making masala:
  10. Mix all the ingredients mentioned under masala and keep it aside.
  11. Prepare veggies:
  12. Wash and chop all the veggies except potatoes and brinjal.
  13. Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the segments.
  14. Stuff them evenly with prepared masala.
  15. Make undhiyu:
  16. Heat oil in a pressure cooker. Add ajwain and cumin seeds.
  17. Stir and fry the ajwain and cumin seeds till they change their color
  18. Then add hing and stir.
  19. Add all the veggies except stuffed one, one by one along with the remaining masala. Mix well.
  20. Add water and check salt. Add more if needed.
  21. Gently put stuffed veggies into the cooker. Do not stir as the stuffing will come out.
  22. Cover it with lid and let for 2 whistles on medium-high heat.
  23. When the pressure settles down on its own, remove the lid and gently mix everything without breaking the stuffed veggies.
  24. Transfer the cooked vegetables into a big non-stick pan.
  25. Add the stuffed bananas and methi muthias, toss gently and cook on a low flame till the bananas are tender, while stirring occasionally.
  26. Turn off the stove.
  27. Garnish with fresh cilantro.
  28. Serve hot.

Reviews (3)  

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Taruna Bhatia
Taruna Bhatia   Nov-07-2016

Jaya Kohli
Jaya Kohli   Nov-07-2016

thanks dear

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