Undhiyu is a traditional Gujarati mixed vegetable dish, slow-cooked with aromatic spices, methi muthiyas, and a generous amount of green garlic and fresh herbs. Named after the Gujarati word “undhu” meaning “upside down,” it was traditionally cooked in earthen pots buried in the ground. This hearty and flavorful dish is a winter specialty and a must-have during Uttarayan (kite festival) or family feasts.
🧾 Ingredients
Mixed Vegetables (cut into chunks):
- 1 cup surti papdi (flat green beans, both pods & seeds)
- 1/2 cup valor papdi (field beans)
- 1/2 cup raw banana
- 1/2 cup purple yam (kand)
- 1/2 cup sweet potato
- 1 small brinjal (eggplant)
For Methi Muthia:
- 1 cup fresh fenugreek leaves (methi), chopped
- 1/2 cup besan (gram flour)
- 2 tbsp wheat flour
- 1 tsp ginger-green chili paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp sugar
- Salt to taste
- 1 tbsp oil (for dough)
- Oil for frying or steaming
For Masala Paste:
- 1 cup fresh coriander leaves
- 1/2 cup green garlic (if available)
- 2 green chilies
- 1-inch ginger
- 2 tbsp grated coconut
- 1 tsp cumin seeds
- 1/2 tsp ajwain (carom seeds)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp sugar
- Juice of 1 lemon
- Salt to taste
- 2–3 tbsp oil
👨🍳 Step-by-Step Instructions
Step 1: Prepare Methi Muthia
- Mix all the ingredients in a bowl and make a soft dough (add water only if needed).
- Shape into small oval muthiyas.
- Steam them for 10–12 minutes or deep fry until golden. Set aside.
Step 2: Prepare Masala Paste
- Blend all masala ingredients into a coarse paste using minimal water.
- Mix half of this paste with the chopped vegetables and reserve the rest for layering during cooking.
Step 3: Cook the Undhiyu
- Heat oil in a thick-bottomed kadhai or pressure cooker.
- Add the masala-coated vegetables layer by layer, starting with the hard ones (yam, banana, sweet potato), followed by papdi, brinjal, and muthiyas on top.
- Add the remaining masala over it.
- Sprinkle 1/4 cup water, cover tightly, and cook on low flame for 30–40 minutes or until vegetables are soft. (In a pressure cooker, cook for 1 whistle on low heat.)
- Do not stir too much to avoid breaking the vegetables or muthiyas.
🍽️ Serving Suggestions
- Serve Undhiyu hot with puri or roti.
- It also pairs beautifully with basmati rice or khichdi.
💡 Pro Tips
- Fresh green garlic is key to authentic flavor—use generously if in season.
- Avoid overcooking—undhiyu should be soft but not mushy.
- Use a heavy-bottomed vessel to slow-cook for maximum flavor.
- You can add tuvar lilva (fresh pigeon peas) for more richness.
