Gujarati Undhiyu Recipe | Surti Undhiyu

Gujarati Undhiyu is a quintessential dish from Gujarat. It is a medley of seasonal vegetables and aromatic spices, creating a burst of flavors that are both delightful and satisfying. The word “Undhiyu” is derived from the Gujarati term “undhu,” which means upside down, referring to the traditional method of cooking this dish in an earthen pot buried upside down in the ground.

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Gujarati Undhiyu is more than just a dish; it is an experience that reflects the artistry, expertise, and cultural pride of the people of Gujarat. Passed down through generations, this Gujarati Undhiyu recipe has withstood the test of time, preserving its authenticity while adapting to modern cooking methods.

About Gujarati Undhiyu Recipe :

At the heart of the Gujarati Undhiyu are the seasonal vegetables that bring a burst of color and taste to the plate. The recipe typically includes purple yam, sweet potatoes, eggplants, and tender green garlic, all carefully selected to ensure a harmonious blend of flavors.

The addition of Surti papdi (flat beans) and fresh fenugreek leaves elevates the dish to new heights, infusing it with a touch of earthiness and freshness that epitomizes Gujarat’s agricultural bounty.

You can check out our other delicious winter recipes like Khajur Pak, Gajar Ka Halwa, Dry Fruit Chikki, and Til ke Laddu.

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Here you will get an authentic Gujarati Undhiyu recipe, step-by-step instructions for preparation, and tips to make perfect Undhiyu.

INGREDIENTS :

For Methi Muthiya

• 1 cup wheat flour
• 1/2 cup gram flour
• 1 cup fenugreek
• Finely chopped green chili
• Some spring onion
• 1 spoon white sesame
• 1 spoon carom seeds
• 1/4 tsp asafoetida/hing
• 1 spoon sugar powder
• Some turmeric powder
• Salt to taste
• 1/4 tsp baking soda
• Lemon juice
• Water as required
• Oil for frying

For Green paste

• 2 tbsp white Sesame
• 1 tbsp carom seeds/Ajwain
• 1/2 spoon asafoetida/hing
• 1 grated fresh coconut
• 1 cup chopped coriander leaves
• 1/2 cup chopped green garlic
• 5-7 green chili
• Some chopped ginger
• 2 spoons of coriander powder
• 1 spoon roasted cumin powder
• 1 spoon fennel powder
• 1 spoon garam masala
• 3-4 spoon oil
• 1 spoon sugar powder
• 1/4 cup peanut
• Salt to taste
• Some turmeric powder

For Undhiyu

• 5-6 potatoes
• 1 sweet potato
• 1 purple yam
• Oil for frying
• White sesame-carom seeds
• 1/2 spoon asafoetida/hing
• 3 dry red chili
• Indian flat beans (Surti papdi)
• Pigeon pea
• Pigeon pea seeds
• Peas
• Water
• 7-8 small brinjal/eggplant
• 2 banana
• 5-7 green Chilies
• 2 serving spoons of oil
• 1 cup tamarind-jaggery pulp
• Grated fresh coconut for garnishing

How to make Gujarati Undhiyu?

Steps for Methi Muthiya :

To make Methi Muthiya, in a bowl take 1 cup wheat flour, 1/2 cup gram flour, 1 cup fenugreek, some finely chopped green chili, some spring onion, 1 spoon white sesame, 1 spoon carom seeds, 1/4 tsp asafoetida/ Hing, 1 spoon sugar powder, some turmeric powder, and 1/4 tsp baking soda.

Then add salt and lemon juice as per taste and mix it properly. Then add water as required and mix it well.

To form the muthiya, pour some oil on your palms.

Muthiya is deep fried in hot oil over a low to medium flame until its outer layer becomes crispy and they turn a light golden brown color.

Drain on some absorbent paper, then set aside.

Steps for Green paste :

For this, grind 2 tbsp white sesame, 1 tbsp carom seeds/ajwain, and 1/2 spoon asafoetida/hing in a mixer jar. Take it out and keep it aside.

Now, in a mixer jar, add 1 grated fresh coconut, 1 cup chopped coriander leaves, 1/2 cup chopped green garlic, 5-7 green chilies, some chopped ginger, 2 spoon coriander powder, 1 spoon roasted cumin powder, 1 spoon fennel powder, 1 spoon garam masala, 3-4 spoon oil, 1 spoon sugar powder, and 1/4 cup peanut.

Grind them all properly. After grinding, add salt and turmeric powder according to taste. Add 3 to 4 spoons of the sesame-carom seeds powder we had ground in it.

Grind it well. The green paste for Undhiyu is ready.

Steps for Undhiyu :

The potatoes should be peeled, then from the top, cut in a crisscross pattern until they are 3/4 in length. Be careful not to separate the parts. Then fry the potatoes in oil on low flame.

Now take purple yam and sweet potato. Cut it into small pieces and then fry them in oil. You can also take regular Yam.

Brinjal stems should be removed. On the upper side of the Brinjal, make a crisscross cut that extends 3/4 of the way down. Also, cut the banana into small pieces.

Stuff the brinjal, banana, green chili, and potato with prepared green paste. Also, marinate Yam and Sweet potato with green paste.

You do not have to use all the green paste in the stuffing. You have to use it only a little because we are going to use it further.

Now put 1 serving spoon oil in a cooker and heat it. Add a little sesame-carom seeds powder, 3 dry red chilies, and 1/2 spoon asafoetida/hing to it and mix.

Then add Indian flat beans (Surti papdi), pigeon peas, pigeon pea seeds, and peas and mix it properly.

After that, add a little green paste and water as required and mix it. Then you have to cook it for 2 to 3 whistles.

Now put 2 serving spoons in a pan and heat it. Put stuffed brinjal in it and fry it.

When it becomes a little fried, then put the veggies we cooked in the cooker in it. Mix it and cover the pan with a lid and cook it for 7 to 8 minutes.

After that put potatoes, yam, and sweet potatoes which we fried and marinated in it. Then add the remaining green paste and 1 cup tamarind-jaggery pulp and mix it properly.

Finally, put stuffed banana, fried methi muthiya, and stuffed green chilies on top of it. Cover the pan with a lid and cook.

It’s time for Gujarati Undhiyu. If desired, add some grated coconut or chopped coriander leaves to the dish as a garnish when serving Gujarati Undhiyu.

Tips to make perfect Undhiyu

• The core of the Surti Undhiyu is the green masala paste known as Undhiyu masala. In order to give the paste additional flavor, roughly crush it and add the extra masala.

• Use the vegetables of your choosing, adjusting the quantity to suit your preferences.

• You can change the amount of salt, sugar, and lemon juice in the green masala combination to suit your tastes.

• Undhiyu is delicious when served with a little spice.

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