traditional Gujarati Undhiyu

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Gujarati Undhiyu Recipe


🍽 Servings: 4–6

⏱ Total Time: ~1.5 to 2 hours

🌶 Spice Level: Moderate (adjustable)

Ingredients

For the Methi Muthia (Fenugreek Dumplings)

  • Fresh fenugreek leaves (methi) – 1 cup (finely chopped)

  • Gram flour (besan) – ½ cup

  • Whole wheat flour – 2 tbsp

  • Semolina (rava) – 1 tbsp

  • Ginger-green chili paste – 1 tsp

  • Turmeric powder – ¼ tsp

  • Red chili powder – ½ tsp

  • Sugar – 1 tsp

  • Lemon juice – 1 tsp

  • Baking soda – a pinch

  • Salt – to taste

  • Oil – 1 tsp (for mixture) + for deep frying or steaming

For the Masala Filling

  • Grated fresh coconut – ½ cup

  • Roasted crushed peanuts – 2 tbsp

  • Roasted sesame seeds – 2 tbsp

  • Finely chopped fresh coriander – ½ cup

  • Ginger-green chili paste – 1½ tbsp

  • Garlic paste – 1 tbsp

  • Turmeric powder – ½ tsp

  • Red chili powder – 1 tsp

  • Garam masala – 1 tsp

  • Coriander-cumin powder – 1 tsp

  • Lemon juice – 1 tbsp

  • Sugar – 1½ tsp (adjust to taste)

  • Salt – to taste

  • Oil – 2 tbsp

Vegetables (washed, peeled, and chopped as needed)

  • Small eggplants (baingan) – 4 (slit crosswise)

  • Small potatoes – 4 (halved or quartered)

  • Surti papdi (flat broad beans) – 1 cup (stringed and halved)

  • Raw banana – 1 (peeled and chopped)

  • Purple yam (kand) – ½ cup (peeled and cubed)

  • Sweet potatoes – 1 medium (cubed)

  • Tuvar dana (fresh pigeon peas) – ½ cup (optional)

  • Green peas – ½ cup (optional)

For Tempering

  • Oil – 3 to 4 tbsp

  • Carom seeds (ajwain) – ½ tsp

  • Asafoetida (hing) – a pinch

  • Cumin seeds – ½ tsp

  • Mustard seeds – ½ tsp

  • Curry leaves – 10–12

Instructions

1. Prepare the Muthia

  1. Combine all muthia ingredients (except oil for frying).

  2. Mix and knead into a soft dough using little water.

  3. Shape into small cylindrical pieces.

  4. Either steam for 10–12 mins (healthier) or deep fry until golden. Set aside.

2. Prepare the Masala

  1. Mix all masala ingredients in a bowl.

  2. Adjust salt, sugar, lemon juice as per your taste.

  3. Stuff the slit eggplants and potatoes with some of this masala.

  4. Reserve the remaining masala to mix with the rest of the vegetables.

3. Cook the Undhiyu

  1. Heat oil in a heavy-bottomed deep pan or pressure cooker (without lid).

  2. Add mustard seeds, cumin seeds, carom seeds, hing, and curry leaves.

  3. When they splutter, add all unstuffed vegetables (yam, sweet potato, banana, papdi, peas, etc.) and sauté for 3–4 mins.

  4. Add the remaining masala and gently toss.

  5. Place the stuffed vegetables (eggplants, potatoes) on top. Do not stir.

  6. Sprinkle a few tablespoons of water (¼ to ½ cup) to generate steam.

  7. Cover tightly and cook on low flame for about 30–40 mins. If using a pressure cooker, cook without the whistle on low for ~20 mins.

  8. After most vegetables are soft, gently stir, add muthia, and cook uncovered for another 5–10 mins.

Garnish & Serve

  • Garnish with freshly chopped coriander and a drizzle of lemon juice.

  • Serve hot with puris, thepla, or steamed rice and a side of chaas (buttermilk) or pickle.

✅ Tips:

  • Authentic Undhiyu is cooked upside down in an earthen pot buried underground – the name comes from "Undhu" (upside down).

  • Use seasonal Surti vegetables if available.

  • Balance flavors: slightly sweet, spicy, and tangy is ideal.


Location: Toronto, ON, Canada

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