Undhiyu is a traditional Gujarati winter dish made with a variety of seasonal vegetables, fenugreek dumplings, and a flavorful masala. This Authentic Undhiyu Recipe delivers a delicious, hearty meal perfect for festive occasions or family gatherings. Slow-cooked to enhance the flavors of the vegetables and dumplings, this dish offers a perfect balance of spices and textures. The blend of sweet, spicy, and savory notes makes it a must-have during winter celebrations. Serve it with puris, chapatis, or rice for a wholesome, comforting meal that’s sure to impress everyone at the table.

A Flavorful Gujarati Winter Special
Undhiyu is a traditional Gujarati dish, often prepared during the winter months to celebrate festivals like Uttarayan and Diwali. This Authentic Undhiyu Recipe brings together a variety of seasonal vegetables, fenugreek dumplings (muthiya), and a flavorful masala to create a rich and hearty meal. Slow-cooked to perfection, undhiyu is known for its complex flavors, with the combination of spicy, sweet, and tangy elements making each bite a delightful experience. Typically served with puris or rice, this dish is a celebration of Gujarat’s culinary heritage and is perfect for festive meals or special gatherings.
Why is it Called “Undhiyu”?
The name Undhiyu comes from the Gujarati word “undhu,” meaning “upside down.” Traditionally, undhiyu was cooked in an earthen pot placed upside down in a fire pit, with the heat coming from above. This slow-cooking method allowed the vegetables and dumplings to absorb the rich flavors of the masala, resulting in a hearty, flavorful dish. Over time, undhiyu has evolved, and now it’s typically made in a pressure cooker or large pot, but it still retains its original essence of a slow-cooked, spiced vegetable medley.

How Should Undhiyu Taste?
A well-made Undhiyu should have a balance of sweet, spicy, and tangy flavors. The vegetables should be tender yet firm, absorbing the flavorful masala, while the muthiya adds a delightful texture and taste. The coconut and cilantro in the masala provide a fresh, herbaceous flavor, while the spices like cumin, coriander, and garam masala bring warmth and depth. The stuffed eggplants and raw bananas should have absorbed the masala, making them flavorful and juicy. Undhiyu is best enjoyed with puris or rice, and each bite should offer a burst of flavors and textures, making it a comforting and satisfying dish.
Read More: Dhokla Recipe: A Steamed Delicacy from Gujarat
It’s About How to Make It Super Yummy or Perfect
To make the Authentic Undhiyu Recipe perfectly, follow these essential tips:
- Use Fresh, Seasonal Vegetables: The essence of undhiyu lies in the variety of winter vegetables used. Try to source fresh, seasonal vegetables like surti papdi and baby eggplants for an authentic flavor.
- Perfect the Muthiya: The muthiya dumplings add a lot of flavor and texture to undhiyu. Steam them until firm and slightly golden before adding to the dish for the best results.
- Cook Slowly: Undhiyu is best when cooked on low heat, allowing the vegetables to absorb the masala and the flavors to meld together perfectly.
- Stuff the Vegetables: Don’t skip the step of stuffing the eggplants and raw bananas with the masala. It enhances the flavor of the vegetables and makes the dish more aromatic.
- Don’t Overcook: Make sure the vegetables retain their shape and texture. Overcooking can cause them to become mushy and lose their flavor.

Undhiyu Recipe
Equipment
- Large pressure cooker or heavy-bottomed pot
- Large mixing bowls
- Steamer basket
- Tongs
- Knife and chopping board
Ingredients
For the Vegetables:
- 1 cup small baby potatoes (peeled)
- 1 cup baby eggplants
- 1 cup green beans (cut into 2-inch pieces)
- 1/2 cup raw bananas (cut into chunks)
- 1 cup surti papdi (Indian flat beans)
- 1/2 cup sweet potatoes (cut into cubes)
- 1/2 cup yam (suran) (cut into cubes)
- 1/2 cup methi (fenugreek) leaves (finely chopped)
For the Muthiya (Fenugreek Dumplings):
- 1/2 cup gram flour (besan)
- 1/2 cup whole wheat flour
- 1/2 cup methi leaves (finely chopped)
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1 tsp sesame seeds
- 1 tbsp oil
- Salt to taste
- Water (as needed)
For the Masala Paste:
- 1/2 cup fresh coconut (grated)
- 1/4 cup coriander leaves (chopped)
- 2-3 green chilies
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp coriander powder
- Salt to taste
For the Cooking:
- 1/4 cup oil
- 1 tsp mustard seeds
- 1/2 tsp asafoetida (hing)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Water as needed
Instructions
- 1. Prepare the Muthiya (Fenugreek Dumplings)In a mixing bowl, combine the gram flour, whole wheat flour, chopped methi leaves, turmeric, cumin powder, red chili powder, sesame seeds, salt, and a tablespoon of oil. Add water little by little to form a dough.Divide the dough into small portions and shape them into oval dumplings.Steam the dumplings for about 10-15 minutes. Once cooked, set aside for later use.2. Prepare the VegetablesPeel and cut the potatoes, sweet potatoes, and yam into cubes. Trim the ends of the green beans and cut them into 2-inch pieces.Slit the baby eggplants and raw bananas halfway without cutting all the way through, making them easier to stuff with masala.3. Prepare the Masala PasteIn a blender, combine the grated coconut, coriander leaves, green chilies, ginger-garlic paste, cumin seeds, sugar, lemon juice, turmeric, garam masala, coriander powder, and salt. Blend into a coarse paste.Stuff this masala paste into the slit eggplants and raw bananas. Set aside the remaining paste for later use.4. Cook the UndhiyuHeat oil in a large pressure cooker or heavy-bottomed pot over medium heat. Add mustard seeds and let them splutter, then add asafoetida, turmeric powder, and red chili powder.Add the potatoes, sweet potatoes, yam, green beans, and surti papdi to the pot. Stir in the remaining masala paste, ensuring the vegetables are well coated.Carefully layer the stuffed eggplants and raw bananas on top of the vegetables. Add about 1/2 cup of water to the pot.Gently place the steamed muthiya (fenugreek dumplings) on top. Cover the pot and cook for about 15-20 minutes on low heat, stirring occasionally.If using a pressure cooker, cook for 2 whistles and allow the steam to release naturally.5. Serve the UndhiyuOnce cooked, gently mix the undhiyu, ensuring the vegetables and dumplings are evenly coated with the masala.Serve hot with puris, chapati, or rice for a delicious and hearty meal.
Notes
- Seasonal Vegetables: Undhiyu is traditionally made with a variety of seasonal winter vegetables, but you can customize it based on availability.
- Muthiya Variations: You can use other greens like spinach instead of methi for the muthiya dumplings, or even add grated carrots for a twist.
- Cook on Low Heat: Undhiyu is best cooked on low heat to allow the flavors to blend perfectly. Stir gently to prevent the vegetables from breaking apart.
- Pressure Cooking: If using a pressure cooker, be careful not to overcook the vegetables. Two whistles are usually enough to cook them while keeping them intact.
- Serve Fresh: Undhiyu tastes best when served fresh and hot, alongside traditional Gujarati dishes like puri, thepla, or rice.
Conclusion
This Authentic Undhiyu Recipe is a delicious and hearty Gujarati dish, perfect for celebrating special occasions or enjoying during the winter months. Made with a variety of seasonal vegetables, spiced fenugreek dumplings, and a flavorful coconut-based masala, undhiyu offers a complex mix of tastes and textures. Slow-cooked to perfection, each bite is rich in flavor and tradition. Serve it with puris, chapati, or rice for a wholesome and satisfying meal that’s sure to impress family and guests alike!