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Gujarati Undhiyu recipe

Gujarati Undhiyu / Mix vegetable dish

Gujarati Undhiyu / Mix vegetable dish is a the most celebrated dish of winter season and for sankranti festival too.

Course Main Course
Recipe Cuisine Indian
Keyword gujarati undhiyo, mix vegetable dish, surti undhiyu recipe, undhiyu recipe
Prep Time 1 hour 40 minutes
Cook Time 1 hour 20 minutes
Total Time 3 hours
Servings 6

Recipe Ingredients

Methi Muthiya

  • 1 1/2 cup Methi leaves (chopped)
  • 1/2 cup Wheat flour
  • 1/3 cup Besan / chickpea flour
  • 1 tsp each of turmeric, cumin , coriander, red chilli powder
  • 1 tbsp seasame seeds
  • 1/4 cup Roasted Peanuts (crushed)
  • 1 1/2 tbsp Ginger and green chilli paste
  • 1 tbsp Lemon juice
  • Oil for frying
  • Salt as per taste

Undhiyu Masala Mix

  • 3/4 cup Fresh Green Peas
  • 1 cup Coriander Leaves , chopped
  • 2-3 Green chillies
  • 1/4 cup Green garlic (chopped, if not available, skip this one)
  • 1 inch Ginger piece
  • 1/2 cup Grated coconut, fresh
  • 2 tbsp Lemon juice
  • 1 pinch Hing / asafoetida
  • 2-3 tsp Red chilli powder, ground cumin and coriander powder
  • 2-3 tbsp oil
  • salt as per taste

Vegetables for Undhiyu

  • 6-8 Baby Brinjal
  • 6 Small Potatoes, get the new ones
  • 1 Raw Banana
  • 2 Sweet Potato (in place of yam)
  • 150 gm Surti Papdi (Small flat beans)
  • 1/2 cup Valor Papdi seeds (seeds of flat beans)
  • 3/4 cup Tuvar Lilva (fresh pigeon peas)
  • 1/2 cup Fresh Green Peas (optional)
  • Freshly grated coconut for garnishing


  • 1 tsp Turmeric Powder
  • 1 1/2 tsp Coriander powder, freshly ground if possible
  • 11/2 tsp Cumin powder
  • 1 tsp Red chilli powder (I use kashmiri powder)
  • 2 tbsp jaggery, grated
  • 1 tsp Carrom seeds (ajwain)
  • 1 tsp Mustard seeds
  • 1 pinch Hing / asafoetida
  • 2 tbsp sesame
  • Salt as per taste
  • Oil as required

Recipe Instructions

Making Methi Muthiya

  1. Wash and clean the methi / fenugreek leaves under running water thoroughly.

    Chop the leaves.

  2. In a bowl add all the ingredients listed under the methi muthiya. Squeeze out the water from the leaves and add it to the bowl.

  3. Mix all the ingredients together and the leaves. With the help of little water , add step by step as required, make a dough. Leave it for 10 minutes.

  4. Pinch out small balls out of the dough. You will get around 10 small balls.

  5. Heat a deep bottom pan for frying. Add enough oil. When the oil is smoking hot, carefully slide in the balls and fry them on medium low heat till done. Slot them out from the oil and keep them separated.

Making Undhiyu Masala

  1. Wash and clean the coriander leaves. Roughly chop them. Chop the green chllies and ginger too.

  2. In a mixer jar, put all the ingredients together and pulse them into very coarse mix. Use little water if requires.

Making Undhiyu

  1. Wash and clean all the vegetables. Make a criss cross cut into the eggplants and potatoes to stuff them with the undhiyu masala.

  2. Peel and cut the sweet potatoes and raw banana into big chunks.

  3. Remove the strings from the surti papdi ( flat beans). Shell the fresh pigeon peas (tuvar lilva), and the valor papdi (flat beans).

  4. In a flat pan, heat some oil. Gently fry the stuffed potatoes and brinjals. Slot them out and reserve, once the brinjals are lightly brown from all sides.

  5. In the same pan, add little more oil and fry the sweet potatoes and raw banana. Slot them out and reserve the vegetables

  6. In a deep bottom kadhai , heat some oil. When the oil is hot enough, add the carom, sesame and mustard seeds. Once they begin to splutter, add the chopped surti papdi / flat beans, fresh green peas, fresh pigeon peas and seeds of flat beans. Lightly fry them. Add the hing and other spices listed under spices. Lightly fry them.

  7. Arrange the lightly fried sweet potatoes and raw bananas over the flat beans. Add half the undhiyu mix masala and spread it evenly.

  8. Layer and arrange the stuffed potatoes and brinjals over the raw bananas and sweet potatoes. Spread the remaining undhiyu mix masala. Add 1/4 cup water . Tightly close the lid and cook on low heat. Undhiyu should be steam cooked.

  9. After 20-25 minutes, remove the lid and check for the doneness of the vegetables. If require add little water, add the methi muthiya and close the lid and cook till done. Undhiyu is a semi dry vegetable dish.

  10. Once done, mix the undhiyu very gently. Garnish with chopped coriander and freshly grated coconut.

  11. Serve warm with poori or roti.