undhiyu recipe

Undhiyu recipe with step by step photos – This is an easy and super delicious surti undhiyu that does not take much time.

Undhiyu is a one pot vegetable casserole dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience. Traditionally the veggies are cooked or fried in batches.

This delicious recipe of surti undhiyu does not take much time, as all the veggies along with the Methi muthia are steamed in a pressure cooker. Though, if you want you can also cook the veggies in a large pot or pan. Thus the recipe is easy as well as healthy. I have also added less oil than what is generally added.

Undhiyu is a personal favorite. I have had undhiyu many times while living in Mumbai. One of the best undhiyu, I have had was at a Gujarati function in mithibai college, juhu, Mumbai. The entire Gujarati buffet there was so good, right from the starters to the dessert. We took small portions of everything and had a hearty meal.

Undhiyu is so called as it is derived from the Gujarati word “undhu” which means upside down. Traditionally the entire dish is cooked in earthen pots (called ‘matlu’ in Gujarati). The pots are sealed and placed upside down in a fire pit dug in the ground. The slow cooking in the earthen pot gives the dish a rustic flavor and taste.

Recently, I had seen a parsi recipe called ‘umberiu’ which is also cooked in in a similar manner in an upside down earthen pot in a fire pit, on the tv show ‘lost recipes’ on EPIC channel. There is another variation of undhiyu made by the farmers of south Gujarat and is called as umbadiyu. The recipes and ingredients are different but all of them are cooked in upside down earthen pots.

Undhiyu is made during winters in southern Gujarat, as some of the veggies added in it are only available in the winter season.

The veggies added in undhiyu are root veggies like purple yam (kand), regular yam, sweet potatoes and baby potatoes. The other veggies added are small brinjals, raw or ripe bananas, ivy gourds and Indian flat beans or surti papdi. Fresh pigeon peas (tuvar lilva) are also added.

In the absence of fresh pigeon peas, you can also add fresh green peas or fresh chickpeas. lilva or fresh pigeon peas are also added in lilva kachori recipe which is also made during winters.

Luckily even in the summers, I managed to get purple yam and surti papdi. Hence I decided to add undhiyu recipe as a few blog readers had requested for it.

The recipe is Vegan. if you want to make a gluten-free version, skip asafoetida. You can also make a satvik or no onion no garlic undhiyu, by skipping garlic. This recipe serves 10 to 12 servings. You can easily halve the recipe.

Undhiyu is best served with pooris and aamras or shrikhand. You can also serve this healthy wholesome vegetable casserole with soft phulkas, jowar roti or bajra roti.

How to make undhiyu

Prepping veggies:

1. String and pod the surti papdi beans. I used half-half of surti papdi (hyacinth beans) and valor papdi (fava beans). After stringing them and halving them, rinse very well. Strain and keep aside. I used 150 grams of beans which yielded 2 cups stringed and podded beans.

2. In a bowl of water, peel, rinse and place the other veggies – 10 to 12 baby potatoes, 1 medium sweet potato, 1.5 to 2 cups chopped purple yam. Also keep 8 to 10 small brinjals. Note that the only the upper stalk of the brinjals have been removed and they have not been slit. You can also just rinse and keep the brinjals aside.

Preparing methi muthia for Undhiyu

1. Take 1 cup tightly packed methi leaves, finely chopped and 1 cup besan or gram flour in a mixing bowl.

2. Add a pinch of baking soda, ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp cumin powder, ½ tsp coriander powder, ½ tbsp oil, ¾ to 1 tsp sugar or add as required, ½ tsp salt or add as required and 1 tbsp lemon juice.

3. Just mix everything and keep aside covered for 10 to 15 minutes.

4. Then add 1 to 1.5 tbsp water and mix really well. Keep the mixture slightly sticky, so that the methi muthia remains soft after cooking.

5. Apply some oil in your palms and shape the muthias. Keep aside covered with a bowl or lid. If you want you can also deep fry methi muthia. If fried then add lastly once the undhiyu is done and simmer for 4 to 5 minutes.

Green masala stuffing mixture for undhiyu

1. Take ½ cup tightly packed grated coconut and 3 tbsp finely chopped coriander leaves or ¼ cup finely chopped coriander leaves in another mixing bowl.

2. In a mortar-pestle crush to a paste, 1 to 1.5 inch ginger, 8 to 10 garlic cloves and 2 to 3 green chilies. You can also grind all three of them together. If using ready paste then add ½ tbsp ginger paste, ½ tbsp garlic paste, ½ tbsp green chili paste. You can also add garlic chives instead of garlic.

3. add 2 tbsp sesame seeds, ½ tbsp ginger paste, ½ tbsp garlic paste or green garlic chives paste, ½ tbsp green chili paste, ¼ to ½ tsp turmeric powder, ½ tsp red chili powder, 3 tsp coriander powder, 2 tsp cumin powder, 1 tbsp lemon juice, 1 tbsp sugar ¾ to 1 tsp salt.

4. Mix very well and then check the taste of the green masala. Add more lemon juice, salt or sugar if required. I have kept all the flavors balanced in the dish, but if you want you can have a more spicy or sweet or tangy taste in undhiyu.

5. From the base, give a criss cross slit to the brinjals and stuff the masala in it. In the same way also, stuff the masala in the potatoes. If you want you can stuff the masala in the raw bananas also. Keep the stuffed veggies aside. Some stuffing masala will be left. Keep this aside.

Making undhiyu

1. Heat 4 to 5 tbsp sesame oil or peanut oil in a pressure cooker. Add ½ tsp ajwain or carom seeds & ½ tsp cumin seeds. Stir and fry the ajwain and cumin seeds till they change their color. A few seconds. You can also use sunflower oil or safflower oil.

2. Then add ⅛ tsp asafoetida/hing. Stir.

3. Now add the stringed and podded beans. If you are using fresh pigeon peas, you can add them at this step.

4. Stir well. To preserve the green color of the beans you can add a pinch of soda. I did not add.

5. Now add half a portion of the leftover coconut masala.

6. Again stir very well and saute for 3 minutes on a low to medium flame. Then lower the flame and make a neat layer of the beans at the bottom.

7. Then place the chopped purple yam in a neat layer.

8. Then make another layer of chopped unripe bananas and sweet potato.

9. Now sprinkle ¼ of the coconut masala evenly. Don’t stir.

10. Make a next layer of the stuffed brinjals and potatoes.

Cooking undhiyu

11. Add ½ cup water from the sides. Don’t stir.

12. Now gently place the prepared methi muthia in a layer. Sprinkle 2 to 3 pinches of salt all over.

13. Cover the pressure cooker with its lid and pressure cook on a medium to high flame for 2 whistles or for 8 to 10 minutes.

14. When the pressure settles down on its own, remove the lid and gently mix everything without breaking the stuffed veggies.

15. While serving if you want, you can garnish with chopped coriander leaves or some grated coconut. Serve undhiyu with pooris.

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STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

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Easy Undhiyu Recipe

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Undhiyu is a one pot vegetable casserole dish that is the hallmark of Gujarati vegetarian cuisine. This is an easy undhiyu recipe that does not take much time.

Author:Dassana Amit

Prep Time:1 hr

Cook Time:15 mins

Total Time:1 hr 15 mins

Course:main course

Cuisine:Gujarati,indian

Servings (change the number to scale):10 to 12

(1 CUP = 250 ML)

Ingredients

1x2x3x

veggies for undhiyu

• 150 grams surti papdi or a mix of surti papdi and valor papdi or 2 cups chopped surti papdi
• ½ to ⅔ cup fresh pigeon peas (fresh tuvar) - optional
• 100 grams small baingan (brinjals or aubergine) or 8 to 10 small baingan
• 150 to 200 grams baby potatoes or 10 to 12 potatoes
• 100 grams sweet potato or 1 medium sweet potato
• 100 grams raw unripe banana or 1 medium sized raw banana
• 150 grams purple yam (kand) or about 1.5 to 2 cups chopped purple yam

for methi muthia

• 1 cup tightly packed methi leaves (fresh fenugreek leaves) - finely chopped
• 1 pinch of baking soda
• 1 cup besan (gram flour)
• 1 teaspoon sesame seeds
• 1 tablespoon ginger + green chili paste or ½ inch ginger + 2 to 3 green chilies - crushed to a paste in mortar-pestle
• ¼ teaspoon turmeric powder
• ¼ teaspoon red chili powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ tablespoon oil
• ¾ to 1 teaspoon sugar or add as required
• ½ teaspoon salt or add as required
• 1 tablespoon lemon juice
• 1 to 1.5 tablespoon water or as required

for green masala

• ½ cup tightly packed grated coconut
• 3 tablespoon finely chopped coriander leaves or ¼ cup finely chopped coriander leaves
• 2 tablespoon sesame seeds
• ½ tablespoon ginger paste or 1 to 1.5 inch ginger crushed to a paste in mortar-pestle
• ½ tablespoon garlic paste or green garlic chives paste or 8 to 10 garlic crushed to a paste in mortar-pestle
• ½ tablespoon green chili paste or 2 to 3 green chilies crushed to a paste in mortar-pestle
• ¼ to ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• 3 teaspoon coriander powder
• 2 teaspoon cumin powder
• 1 tablespoon lemon juice
• 1 tablespoon sugar or add as per taste
• ¾ to 1 teaspoon salt or add as required

for tempering undhiyu

• ½ teaspoon ajwain (carom seeds)
• ½ teaspoon cumin seeds
• ⅛ teaspoon asafoetida (hing) or 2 to 3 pinches of asafoetida
• ½ cup water
• 4 to 5 tablespoon sesame oil or peanut oil or any oil

Instructions

preparing veggies

• String and pod the surti papdi beans. I used half-half of surti papdi (hyacinth beans) and valor papdi (fava beans). 
• After stringing them and halving them, rinse very well. Strain and keep aside. I used 150 grams of beans which yielded 2 cups stringed and podded beans.
• In a bowl of water, peel, rinse and place the other veggies - 10 to 12 baby potatoes, 1 medium sweet potato, 2 cups chopped purple yam. Also keep 8 to 10 small brinjals. 
• Note that the only the upper stalk of the brinjals have been removed and they have not been slit. You can also just rinse and keep the brinjals aside.

preparing methi muthia for undhiyu

• Take 1 cup tightly packed methi leaves, finely chopped and 1 cup besan or gram flour in a mixing bowl.
• Add a pinch of baking soda, ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp cumin powder, ½ tsp coriander powder, ½ tbsp oil, ¾ to 1 tsp sugar or add as required, ½ tsp salt or add as required and 1 tbsp lemon juice.
• Just mix everything and keep aside covered for 10 to 15 minutes.
• Then add 1 to 1.5 tbsp water and mix really well. Keep the mixture slightly sticky, so that the methi muthia remains soft after cooking.
• Apply some oil in your palms and shape the muthias. Keep aside covered with a bowl or lid. If you want you can also deep fry methi muthia. If fried then add lastly once the undhiyu is done and simmer for 4 to 5 minutes.

making green masala mixture

• Take ½ cup tightly packed grated coconut and 3 tbsp finely chopped coriander leaves or ¼ cup finely chopped coriander leaves in another mixing bowl.
• In a mortar-pestle crush to a paste, 1 to 1.5 inch ginger, 8 to 10 garlic cloves and 2 to 3 green chilies. You can also grind all three of them together. If using ready paste then add ½ tbsp ginger paste, ½ tbsp garlic paste, ½ tbsp green chili paste. You can also garlic chives instead of garlic.
• Add 2 tbsp sesame seeds, ½ tbsp ginger paste, ½ tbsp garlic paste or green garlic chives paste, ½ tbsp green chili paste, ¼ to ½ tsp turmeric powder, ½ tsp red chili powder, 3 tsp coriander powder, 2 tsp cumin powder, 1 tbsp lemon juice, 1 tbsp sugar ¾ to 1 tsp salt.
• Mix very well and then check the taste. Add more lemon juice, salt or sugar if required.

stuffing veggies

• From the base, give a criss cross slit to the brinjals and stuff the masala in it. In the same way also, stuff the masala in the potatoes. If you want you can stuff the masala in the raw bananas also. Keep the stuffed veggies aside. Some stuffing masala will be left. Keep this aside.

tempering and cooking undhiyu

• Heat 4 to 5 tbsp sesame oil or peanut oil in a pressure cooker. Add ½ tsp ajwain or carom seeds & ½ tsp cumin seeds. Stir and fry the ajwain and cumin seeds till they change their color. A few seconds. You can also use sunflower oil or safflower oil.
• Then add ⅛ tsp asafoetida/hing. Stir.
• Now add the stringed and podded beans. If you are using fresh pigeon peas, you can add them at this step.
• Stir well. To preserve the green color of the beans you can add a pinch of soda. I did not add.
• Now add half a portion of the leftover coconut masala.
• Again stir very well and saute for 3 minutes on a low to medium flame. Then make a neat layer of the beans at the bottom.
• Then place the chopped purple yam in a neat layer.
• Then make another layer of chopped raw bananas and sweet potato.
• Now sprinkle ¼ of the coconut masala evenly. Don't stir.
• Make a next layer of stuffed brinjals and potatoes.
• Add ½ cup water from the sides. Don't stir.
• Now gently place the prepared methi muthia in a layer. Sprinkle 2 to 3 pinches of salt all over.
• Cover the pressure cooker with its lid and pressure cook on a medium to high flame for 2 whistles or for 8 to 10 minutes.
• When the pressure settles down on its own, remove the lid and gently mix everything without breaking the stuffed veggies.
• While serving if you want, you can garnish surti undhiyu with chopped coriander leaves or some grated coconut. Serve undhiyu with pooris.

Notes

Substitutes you can make in undhiyu:

• Purple yam - elephant foot yam or regular yam.
• Small brinjals - medium sized aubergines.
• Fresh pigeon peas - fresh green chickpeas, edmame beans, green peas.
• Surti papdi - fava beans, edmame beans, fresh lima beans.
• Baby potatoes - medium or large potatoes

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