Undhiyu
An authentic vegetarian recipe from Gujarat, India
Cook Time
60 mins
Servings
4 servings
Difficulty
HardCategory
VegetarianIngredients
For 4 servings
200g Purple yam (kand), peeled and cubed
150g Raw banana, peeled and cubed
150g Small brinjal (eggplant)
150g Surti papdi (flat beans), stringed
100g Fresh tuvar (pigeon peas)
150g Sweet potato, peeled and cubed
100g Fresh green peas
150g Muthia (fenugreek dumplings)
80g Fresh coconut, grated
50g Fresh coriander leaves
40g Roasted peanuts, coarsely crushed
20g White sesame seeds, roasted
4piece Green chillies, minced
6piece Garlic cloves, minced
15g Fresh ginger, grated
15g Jaggery, grated
20ml Lemon juice
80ml Oil
3g Ajwain (carom seeds)
4g Turmeric powder
6g Red chilli powder
10g Coriander-cumin powder
10g Salt
23 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Make muthia: combine 100 g fenugreek leaves, 100 g wheat flour, turmeric, chilli powder, salt, a pinch of jaggery, and a little oil. Knead into a stiff dough. Shape into small cylinders and steam for 15 minutes. Shallow fry until golden. Set aside.
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Prepare the stuffing masala: mix grated coconut, coriander leaves, green chillies, garlic, ginger, crushed peanuts, roasted sesame seeds, jaggery, lemon juice, and a little salt into a coarse mixture. Do not grind to a smooth paste.
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Make slits in the small brinjals (keeping them whole) and stuff generously with the masala. Reserve the remaining masala.
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Heat oil in a large, heavy pot over medium heat. Add ajwain seeds and let them crackle.
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Arrange the stuffed brinjals at the bottom of the pot.
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Layer purple yam, raw banana, sweet potato, surti papdi, fresh tuvar, and green peas over the brinjals.
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Sprinkle the remaining stuffing masala, turmeric, red chilli powder, coriander-cumin powder, and salt evenly over the vegetables. Drizzle a little oil on top.
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Add 75–100 ml water around the edges of the pot without disturbing the layers.
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Cover the pot tightly and cook on very low heat for 35–40 minutes. Stir only once or twice very gently from the sides to avoid breaking the vegetables.
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Add the fried muthia during the last 10 minutes of cooking and allow them to absorb the flavours.
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Rest the undhiyu, covered, for 10 minutes before serving. Gently mix from the bottom and serve hot with puri or shrikhand.
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Chef's Tips
Undhiyu is a winter dish traditionally made with seasonal Surti vegetables — surti papdi and fresh tuvar are the most important ingredients and should not be omitted.
The traditional method cooks undhiyu upside down (undhu means upside down in Gujarati) in a clay pot buried in hot embers, producing a distinctive smoky flavour and texture.
The coconut-peanut-sesame stuffing provides the characteristic flavour profile of authentic Surti undhiyu.
Do not stir vigorously during cooking; the vegetables should remain intact and distinct.
Muthia are essential to the dish, absorbing the masala and adding texture and richness.
About This Dish
Undhiyu is a traditional vegetarian dish from Gujarat, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Undhiyu is a winter dish traditionally made with seasonal Surti vegetables — surti papdi and fresh tuvar are the most important ingredients and should not be omitted. - The traditional method cooks undhiyu upside down (undhu means upside down in Gujarati) in a clay pot buried in hot embers, producing a distinctive smoky flavour and texture. - The coconut-peanut-sesame stuffing provides the characteristic flavour profile of authentic Surti undhiyu. - Do not stir vigorously during cooking; the vegetables should remain intact and distinct. - Muthia are essential to the dish, absorbing the masala and adding texture and richness.
Category
Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Hard