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11 Jun


Undhiyu is a flavorful dry mixed vegetable Gujarathi dish. Its called undhiyu because traditionally it is cooked in a earthen ware pot upside down and heated on top. Undhiyu mainly has the seasonal vegetables like purple yam, plantain, sweet potato, potato, small papdi beans and purple eggplant. All the vegetables are stuffed with a dry masala mixture and cooked on low heat till done.
Makes: around 5 Servings


Purple Yam 1/2 of small one
Plantain 1 small
Sweet Potato 1
Baby Potato 3
Papdi Beans(or green beans) 12 app.
Purple Baby Eggplant 3
Banana (not too ripe) 1
Carom Seeds 1/2 tsp
Asafoetida a pinch
Peanut Oil 1 tbsp
Oil for deep frying

Masala Stuffing:

Roasted and Crushed Peanuts 1 tbsp
Sesame Seeds 1 tbsp
Raisins 10
Grated Fresh Coconut 3/4 Cup
Green Chillies (minced) 2
Ginger (minced) 2 inch Piece
Green Onion (finely chopped) 1/4 Cup
Cilantro (finely chopped) 1/2 Cup
Garam Masala 1 tsp
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Salt to taste
Peanut Oil 1 tbsp


Fenugreek Leaves 1/4 Cup packed
Whole Wheat Flour (coarse) 1/2 Cup
Gram Flour / Besan 1/4 Cup
Red Chilli Powder 1 tsp
Turmeric Powder a pinch
Soda bi carb a pinch (optional)
Salt to taste
Oil 1 tbsp

Method of preparation:

Peel, wash and chop yam into small cubes and soak in salted water.
Remove ends, remove skin and chop plantain into big chunks and soak in plain water.
Remove ends, peel and chop sweet potato into big chunks.
Peel and slit the potatoes with bottom intact and soak in plain water.
String the beans and chop them into thirds.
Remove stems and slit the baby eggplants and soak them in plain water.
Remove ends and chop banana into 2 inch long pieces.

In a mixing bowl, mix all the masala stuffing ingredients with just enough water to make a tight stuffing.
Stuff all the prepared vegetables with just enough stuffing and mix in any leftover stuffing with all the vegetables.

Heat oil in a deep frying pan on medium heat.
Take all the muthiya ingredients in a mixing bowl.
Add enough water and mix into a thick paste.
Take small amounts of the muthiya mixture with four fingers and slow drop into hot oil.
Repeat till all the muthiya mixture is finished.
Deep fry the muthiya till golden brown and remove onto absorbent paper.

Heat peanut oil in a heavy bottomed pan on medium heat, add ajwain and asafoetida.
Once ajwain changes color, arrange all stuffed vegetables in single layer.
Pour quarter cup of water and cook covered till all the vegetables turn soft.
Stir occasionally, sprinkle more water if required and make sure stuffed vegetables do not fall apart.
Then stir in deep fried muthiya, sprinkle few more tbsps of water and cook covered for 10 minutes or until all the vegetables are cooked well.
Serve undhiu with any flat bread like roti, chapati and pulka or with rice.
Notes: Make sure every piece is cooked and soft before removing from heat. Discard the banana peels while eating.

Suggestions: If any of the vegetables seem raw, put back on heat, sprinkle few more tbsps of water and cook covered till done.
Variations: Surti Undhiyu made with red lentils and mixed vegetables that is served with puri. Sometimes yam and other vegetables are deep fried before being stuffed. Sometime sun dried wadi are also added to undhiyu.
Other Names:Undhiyu, Oondhiyu, Undiyoo, Undhiyun.