Gujarati Undhiyu Recipe – Authentic Winter Delight

Gujarati Undhiyu is a traditional and iconic Gujarati mixed vegetable curry prepared especially during winters. This flavorful dish is slow-cooked to perfection with a variety of seasonal vegetables, fenugreek dumplings (methi muthia), aromatic spices, and a generous amount of oil that brings out its rich taste. The name Undhiyu comes from the Gujarati word “Undhu” meaning “upside down”, as the dish was traditionally cooked underground in earthen pots placed upside down in a fire pit.

In this detailed recipe, we’ll explore how to make authentic Gujarati Undhiyu at home with step-by-step instructions, the perfect balance of flavors, and a traditional touch. Whether you’re a seasoned cook or a beginner, this recipe will help you prepare restaurant-style Gujarati Undhiyu that will impress your family and guests.

Ingredients for Gujarati Undhiyu

Below is the detailed list of ingredients for traditional Undhiyu.

For the Vegetables

• 1 cup Surti papdi (flat beans), strings removed and split

• 1 cup valor papdi (hyacinth beans), strings removed and split

• 1 cup purple yam (ratalu), peeled and cubed

• 1 cup sweet potatoes, peeled and cubed

• 1 cup baby potatoes, peeled

• 1 cup small brinjals (eggplants), slit into four without cutting through

• 1 cup carrot cubes (optional)

• 1 cup raw bananas, peeled and cubed

For the Stuffing Masala

• 1 cup fresh coconut, grated

• ½ cup fresh coriander leaves, chopped

• 3–4 green chilies, chopped

• 1 inch ginger, chopped

• 10–12 cloves garlic

• 2 tbsp sesame seeds

• 2 tbsp roasted peanuts

• 2 tbsp coriander powder

• 1 tbsp cumin powder

• 1 tbsp fennel powder (saunf powder)

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tbsp garam masala

• 1 tbsp jaggery, grated

• 2 tbsp lemon juice

• Salt to taste

For Methi Muthia (Fenugreek Dumplings)

• 1 cup fresh fenugreek leaves (methi), finely chopped

• 1 cup besan (gram flour)

• 2 tbsp wheat flour

• 1 tbsp semolina (sooji)

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp carom seeds (ajwain)

• 1 tbsp sesame seeds

• 1 tbsp jaggery, grated

• 1 tsp baking soda

• 2 tbsp oil (for dough)

• Oil for frying

• Salt to taste

For Cooking

• ½ cup oil

• ½ tsp asafoetida (hing)

• 1 tsp mustard seeds

• 1 tsp cumin seeds

Step-by-Step Recipe of Gujarati Undhiyu

Step 1: Prepare the Methi Muthia

1. In a large mixing bowl, add chopped fenugreek leaves, besan, wheat flour, sooji, turmeric powder, red chili powder, ajwain, sesame seeds, jaggery, baking soda, and salt.

2. Add 2 tbsp oil and mix well.

3. Add water little by little to make a soft dough.

4. Shape small oval dumplings from the dough.

5. Heat oil in a kadhai and deep fry the dumplings until golden brown and crisp. Drain and set aside.

Step 2: Prepare the Masala Stuffing

1. In a grinder jar, add grated coconut, coriander leaves, green chilies, ginger, garlic, sesame seeds, peanuts, coriander powder, cumin powder, fennel powder, turmeric, red chili powder, garam masala, jaggery, lemon juice, and salt.

2. Grind coarsely without adding too much water.

3. Stuff the masala into the slit brinjals and baby potatoes. Keep remaining masala aside.

Step 3: Cooking the Undhiyu

1. Heat ½ cup oil in a heavy-bottom kadhai or pan.

2. Add mustard seeds and let them splutter.

3. Add cumin seeds and asafoetida.

4. Add surti papdi, valor papdi, purple yam, sweet potatoes, raw bananas, and stir well.

5. Add the remaining masala and toss gently.

6. Arrange the stuffed vegetables on top.

7. Sprinkle a little water, cover, and cook on low flame for 25–30 minutes.

8. Add fried methi muthia on top during the last 10 minutes of cooking.

9. Gently mix without breaking the vegetables.

Step 4: Serve

Serve Gujarati Undhiyu hot with puri, rotla, or butter roti along with fresh green chutney and jaggery.

Nutrition Facts (Per Serving)

(Approximate values)

• Calories: 350 kcal

• Carbohydrates: 45 g

• Protein: 9 g

• Fat: 15 g

• Fiber: 10 g

• Sugar: 9 g

• Sodium: 420 mg

• Vitamin C: 60% of daily requirement

• Iron: 15% of daily requirement

Interesting Facts about Gujarati Undhiyu

1. Undhiyu is a winter delicacy because many of its ingredients, like fresh papdi beans, are available only during the cold season.

2. The traditional method involves slow cooking in earthen pots, buried underground, giving it a smoky flavor.

3. It is often served during Uttarayan (Makar Sankranti) in Gujarat with jalebi.

4. The dish is nutritionally rich due to a variety of seasonal vegetables, spices, and healthy fenugreek muthia.

5. The Surti version of Undhiyu is considered the most authentic and flavorful.

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