ALL RECIPES MAIN DISHES
March 10, 2026
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Undhiyu

 

Undhiyu

Undhiyu is a traditional Gujarati mixed-vegetable delicacy slow-cooked with aromatic green masala and methi muthiya for a rich, winter-special flavor.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

Vegetables:
  • 1 cup Surti Papdi whole, fresh or frozen
  • 1 cup Papdi Beans shelled, fresh or frozen
  • 1 cup Green Tuvar fresh or frozen
  • 1 cup Green Peas fresh or frozen
  • 6 Baby Eggplants slit
Starchy Vegetables:
  • 2 Potatoes chunks or slit baby potatoes
  • 1 Sweet Potato chunks
  • 1 medium Purple Yam chunks
  • 1 Raw Green Banana chunks
Methi Muthiya:
  • 1 bunch fresh Fenugreek leaves finely chopped
  • ¾ cup Besan
  • ½ cup Whole Wheat Flour
  • 2 tbsp Ginger-Garlic-Chilli Paste
  • ¼ tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • ¼ tsp Asafoetida
  • 1 tsp Garam Masala optional
  • 2 tsp Lemon Juice
  • Salt to taste
  • Water as required
Green Masala:
  • ¼ cup Green Garlic or 6–8 garlic cloves
  • ¼ cup Roasted Peanuts coarsely ground
  • ½ cup Fresh Cilantro finely chopped
  • 2 tbsp Sesame Seeds
  • 6-8 Green Chillies
  • ¼ cup Desiccated Coconut
  • A pinch of Asafoetida
  • 2 tbsp Ginger-Garlic-Chilli Paste
  • 1 Lime Juice
  • ¼ tsp Turmeric Powder
  • 2 tbsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala
  • Salt to taste
Other:
  • ½ tsp Carom Seeds
  • A pinch of Salt
  • 1¼–1½ cups Hot Water
  • Fresh Cilantro for garnish

Method
 

  1. Prepare all vegetables by cutting them into even-sized chunks.
  2. To make the muthiya, mix fenugreek leaves, besan, wheat flour, spices, lemon juice and salt. Add water gradually to form a semi-stiff dough. Shape into small balls and steam. Set aside.
  3. For the green masala, coarsely grind green garlic, coriander, peanuts, sesame seeds and green chillies. Transfer to a bowl and mix in coconut, asafoetida, ginger–garlic–chilli paste, lime juice, turmeric, coriander powder, cumin powder, garam masala and salt.
  4. Stuff the baby potatoes and slit baby eggplants with some of this green masala.
  5. In a kadhai, layer all the vegetables according to their cooking time. Spread the remaining green masala on top.
  6. Add the steamed muthiya over the vegetables.
  7. Pour hot water along the edges of the kadhai. Cover and steam on low heat for 15 minutes.
  8. Garnish with fresh cilantro.
  9. Serve hot with rotis.