Undhiyu is a Gujarati vegetarian curry made especially in the winter season using a variety of vegetables like vaalor-paapadi, small brinjals, banana, yam, sweet potato and, optionally, muthias. Its a popular dish that finds its origins in Surat, a city in South Gujarat, India. It is cooked using a number of herbs and spices including freshly grated coconut, ginger and garlic, and has a characteristic sweet & spicy flavor. But the preparation method is the key – Cooked on low heat for a long time is what imparts the most flavor to the traditional Undhiyu recipe! Originally, all ingredients were placed in an earthen pot which was sealed and then buried upside down in the ground and fired from above. “Undhu” means upside down in the Gujarati language and hence the name of the dish “Undhiyu”. However, these days it is simply cooked on a stove-top, mainly using a pressure cooker.
PS: I’m sharing this recipe as many people have requested me to do so. I’ll update the post with a photo as soon as I find time to cook it again and take a picture:) Till then, hope you enjoy the recipe!
Ingredients
Serves about 4 people
100 gms. surti papdi, stringed, whole
100 gms. raw banana chunks unpeeled
100 gms. yam chunks (kand) peeled
100 gms. sweet potato chunks
100 gms. small brinjals – slit into two
4-5 green chillies crushed
1 tsp. ginger grated
1/2 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. wheat flour
4 tbsp. oil
1/4 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. ajwain
salt to taste
1/2 tbsp. sugar
lemon to taste
For Muthiya
100 gms. methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
salt to taste
1 tbsp. oil
Method
For Muthiya
Mix all the ingredients for Muthiya & make stiff dough. Form into small oval, dumplings. Heat about 1/4 th cup oil, and saute the muthias for about 2 minutes. Remove from oil and keep aside.
Directions
Form a paste of green chilli, ginger, garlic and coriander. Rub the chunky veggies(yam, raw banana, sweet potato & brinjals) with oil and chilli-masala paste. Marinate for about 30 minutes.
Heat 4 tbsp oil, then add all the chunky vegetables and stir well. Cover and cook for 4-5 minutes. Add the papdi, turmeric, gram-flour, ajwain and salt. Cover and cook on low flame till all the vegetables are almost done.
Add coriander, lemon, and sprinkle some water if required. Add sugar according to taste and mix well. Cover with a lid and let it cook for another 8-10 mins, until all veggies are cooked and the spices are blended well.
Sprinkle some Sev on the top, if you wish, and serve hot with Chapatis.
Related Recipes
Toor Dal – Gujarati Style
Paneer Butter Masala
Chana Masala – Chickpea Curry
yummm recipe
Ashok,
you can find frozen foods by the same name printed on them in English, as listed here…sorry, I don't know what other names are used for these:(
mansi jiI am not gujrati but haryanvi some vegitables showing the recipe may not be available or have differnt names pls clear the names so i can understand particularly yam and surti papdi
HI manoj, you can use frozen veggies after defrosting them – they won't taste authentic, but are still good:) I have never used electric cooker before, but I think just use the same time as you use to steam cook other veggies, and it should be fine. However, I have not used cooker in this recipe. i just cook in a big wok/pan, cover with a lid and let it cook, add enough water as needed.
Hope this helps!
HellO. Never made it before but as a Surti I do miss it.
Two questions:
1) what are the pressure cooker timings? I use an electric cusinart pressure cooker.
2) I can't always find fresh "Surti" veggies; may I use frozen? Do I need to defrost if I'm going to use a pressure cooker because they can do meat dishes from frozen. Thanks!!
Manoj
Mansiben.. you have a wonderful website.. I am going to try out some of your vegan desserts over my summer holidays.
Thanks for sharing all your wonderful recipes
hasan, Undhiyu can never be red, as it uses all green and fresh masalas and chillies. that's how the traditional recipe is:)
whenever i make undhiyu it turns up green in colour. Please suggest the recipie for a red coloured undhiyu.
hi Ashle, sorry for the confusion, the methi gatta is same as Muthiya:) I have separated the ingredients and method, so it should be simple to translate now…good luck!:)
hi
i am making undhiyu for the first time…can you separate the methi ghatta and muthiya ingredients…because its confusing me and also how to make methi ghatta?
its a very good receipe…thanks
Cynthia, the best way to enjoy Undhiyu would be with some “puris”, which are made with wheat flour, have some basic spices and are rolled out and deep fried. Its the best combination with this recipe:)
I guess the best thing to eat this with would be roti?
Wow! long list of ingredients, even though some which I’m not familiar but I’m sure it is indeed a great recipe! Thanks for sharing!
wow…I love Undhiyu but never have had tried yet. Will try sometime your version. And awaiting for a brilliant pic of Undhiyu from you! 🙂
Thanks for sharing.
thanks for the generous comments folks! this is def a winter treat, and yes, you’ll find a lot of fresh veggies in the grocery stores this season:)
hope u all like it! its my mom’s tried-n-tested method:)
Nice recipe…
I have never had this, reading the ingridients in them , i am sure they are yummy.
the recipe looks good, my ma in law is also from gujrat and what she told me about undhiyu is very similiar to urs, will try out this recipe soon…
Thanks!! I too wanted one certified by a Gujarati:) I have had this many times but not tried it. Nowadays we see a lot of surti papadi and keep thinking of undhiyu!