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Undhiyu

Undhiyu is a traditional Gujarati mixed vegetable dish, slow-cooked with aromatic spices and coconut, celebrating the rich flavors of seasonal produce. A wholesome dish steam-cooked without oil, retaining all the nutrients and flavors naturally — no frying needed.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: curry, Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

Vegetables:
  • 1 cup Surti Papdi whole, frozen or fresh
  • 1 cup Papdi beans shelled, frozen or fresh
  • 1 cup Green Tuvar frozen or fresh
  • 1 cup Green Peas frozen or fresh
  • 6 baby Eggplants slit
Starchy Veggies:
  • 2 Potatoes chunks or baby potatoes slit
  • 1 Sweet Potato chunks
  • 1 medium Purple Yam chunks
  • 1 Raw Green Banana chunks
Methi Muthiya
  • 1 bunch fresh Fenugreek leaves finely chopped
  • 3/4 cup Besan or Chickpea Flour
  • 1/2 cup whole Wheat Flour
  • 2 tablespoons Ginger Garlic Chilli Paste
  • 1/4 teaspoon Turmeric Powder
  • 1 teaspoon Spicy Red Chilli Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • 1/4 tsp Asafoetida
  • 1 teaspoon Garam Masala optional
  • 2 teaspoons Lemon Juice
  • Salt To taste
  • Water: As required
Green Masala
  • 1/4 cup Green Garlic or 6-8 garlic cloves
  • 1/4 cup Peanuts roasted & coarsely powdered
  • 1/2 cup Fresh Cilantro finely chopped
  • 2 tablespoons Sesame Seeds
  • 6-8 Green Chillis
  • 1/4 cup Desiccated Coconut
  • Asafoetida: A pinch
  • 2 tablespoon Ginger Garlic Chilli Paste
  • Juice of 1 lime
  • 1/4 teaspoon Turmeric Powder
  • 2 tablespoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Garam Masala
  • Salt to taste
  • 1/2 teaspoon Carom Seeds
  • Salt: A pinch
  • Hot Water: As required - 1 1/4 - 1 1/2 cups
  • A handful Fresh Cilantro finely chopped

Method
 

  1. Prepare the vegetables into chunks.
  2. To make muthiyas add the chopped fenugreek in a large bowl & then add, gram flour, wheat flour & all the remaining ingredients.
  3. Mix the mixture well with your hands & then gradually add splashes of water to combine all the ingredients, make sure you don’t add too much water.
  4. Once the mixture comes together & forms a semi stiff dough, wet your hands, take a small portion of the dough & form it into a spherical shape. Repeat for the rest of the dough.
  5. Steam the muthiyas. Set aside.
  6. To make the green masala add green garlic, fresh coriander, peanuts, sesame seeds & green chilli into a chopper & grind it into a coarse mixture, transfer the mixture into a bowl & add the remaining ingredients of the green masala & mix well, set aside.
  7. Stuff the baby potatoes and baby eggplants with the green masala and set aside.
  8. Layer all the veggies in their order of cooking.
  9. Add the remaining green masala.
  10. Add the steamed muthias
  11. Add hot water alongside the edge of the kadhai & cover the kadhai, let the undhiyu steam for 15 minutes on low heat.
  12. Once steamed, garnish with some freshly chopped cilantro.
  13. Serve warm with whole wheat rotis or steamed millet for a complete balanced meal.