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Authentic Undhiyu Recipe

Undhiyu Recipe

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.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Gujarati, Indian
Servings 6
Calories 350 kcal

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 Vegetables
    Peel 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 Paste
    In 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 Undhiyu
    Heat 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 Undhiyu
    Once 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.
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