top of page


Updated: Dec 16, 2020

Undhiyu is a traditional Gujarati recipe made in the winter season around Dec-Jan. It is mix of different vegetables cooked with variety of spices. Lots of ingredients go into this veggie. A bit of more effort in the making but the taste is worth all the effort.


7-8 baby potatoes

3-4 Small brinjals

1-2 cubbed raw bananas

100gms surti papadi (kind of beans )

100gms yam ( Suran )

100gms purple yam ( konphal )

1-2 raw tomatoes (optional )

50gms fresh pigeon peas ( turiche dane )

A small bunch of fenugreek ( methi )leaves

7-8 methi muthiyas ( deep fried methi leaves along with besan & spices )

2 tsp Goda Masala

1 tbsp powdered coriander cumin seeds

1/2 inch jaggery

1 tbsp lime juice

A Pinch of soda bicarb

Salt to taste

Green Masala

6-7 green chillies

bunch of coriander leaves

1/2 cup grated coconut

7-8 fresh garlic cloves along with the greens

1/2 tsp turmeric

Grind this paste & keep aside.

For Tempering

5-6 tbsp oil

1 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp carom seeds ( ajwain )

1/2 tsp hing

10-12 curry leaves


Pressure cook both the variety of yams & raw bananas till they are 50% cooked.

Criss-cross the brinjals & potatoes from base taking care it does not break apart. Fill it with the green paste. Keep half of the green paste aside.

Coat the surti papdi with a little oil. Blanch it in water with a pinch of soda bicarb to retain the green colour.

Soak the methi muthiyas in water for 15 minutes.

Heat oil is a pan.Temper it with mustard seeds,cumin seeds,ajwain,curry leaves & hing. Now add the greens of garlic & chopped methi leaves. Stir for 30 seconds.

Then add the remaining green masala to it.Cook for a minute. Add goda masala & coriander cumin powder & stir for a while. Then mix the potatoes,brinjals, par boiled yams & surti papdi & pigeon beans.

Mix well & cover & cook for 10 minutes. Keep a watch occassionally & add some water in between to adjust the right consistency of the gravy.Then add salt & jaggery.

Check if all the veggies are cooked.Water quantity can adjusted accordingly.Mix the methi muthiyas & cook for 5 minutes.Turn off the heat .Squeeze in some lime juice & garnish with chopped coriander leaves.

Undhiyu is ready to serve.Can be eaten with chapatis,phulkas or parathas !! Usually udhiyus which are available in the markets have a coat of oil covering them. Here I havent used oil very generously which makes it more healthier.

87 views0 comments

Recent Posts

See All
bottom of page