undhiyu recipe, how to make gujarati undhiyu | surti undhiyu recipe

4.5 from 6 votes

gujarati undhiyu recipe - 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.

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

undhiyu recipe

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 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.

if you are looking for more gujarati recipes then do check methi thepla, lauki thepla, rava dhokla, khaman dhokla, dabeli, khandvishrikhand and sev tameta nu shaak recipe.

undhiyu recipe
4.5 from 6 votes
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undhiyu recipe

gujarati undhiyu recipe - 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.

course main course
cuisine gujarati, indian
prep time 1 hour
cook time 15 minutes
total time 1 hour 15 minutes
servings 10 to 12
author dassana amit

ingredients (1 cup = 250 ml)

veggies for undhiyu recipe

  • 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 (shakarkandi)
  • 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 (safed til)
  • 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 (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon coriander powder (dhania 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 (safed til)
  • 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 (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • 3 teaspoon coriander powder (dhania powder)
  • 2 teaspoon cumin powder (jeera 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 (jeera)
  • 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

how to make recipe

preparing veggies for undhiyu recipe

  1. string and pod the surti papdi beans. i used half-half of surti papdi (hyacinth beans) and valor papdi (fava beans). 

  2. 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.

  3. 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. 

  4. 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 recipe

  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.

making green masala 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 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. add more lemon juice, salt or sugar if required.

stuffing veggies

  1. 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

  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 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 raw bananas and sweet potato.
  9. now sprinkle ¼ of the coconut masala evenly. don't stir.
  10. make a next layer of stuffed brinjals and potatoes.
  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 undhiyu with chopped coriander leaves or some grated coconut. serve undhiyu with pooris.

recipe 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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how to make undhiyu recipe

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.

vegetables for undhiyu recipe

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.

vegetables for undhiyu recipe

preparing methi muthia:

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

methi for undhiyu recipe

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.

spices for undhiyu recipe

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

preparing muthia for undhiyu recipe

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.

preparing muthia for undhiyu recipe

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.

muthia for undhiyu recipe

green masala stuffing mixture:

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.

methi leaves for undhiyu recipe

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.

ginger for undhiyu recipe

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.

spices for undhiyu recipe

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.

mixture for undhiyu recipe

stuffing veggies:

1. 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.

brinjals for undhiyu recipe

tempering and cooking 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.

ajwain for undhiyu recipe

2. then add ⅛ tsp asafoetida/hing. stir.

hing for undhiyu recipe

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

beans for undhiyu recipe

4. stir well. to preserve the green color of the beans you can add a pinch of soda. i did not add.

beans for undhiyu recipe

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

coconut masala for undhiyu recipe

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.

layering undhiyu recipe

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

yam for undhiyu recipe

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

bananas for undhiyu recipe

9. now sprinkle ¼ of the coconut masala evenly. don’t stir.

coconut masala for undhiyu recipe

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

brinjals for undhiyu recipe

11. add ½ cup water from the sides. don’t stir.

water for undhiyu recipe

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

salt for undhiyu recipe

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.

undhiyu recipe, cooking undhiyu recipe

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

undhiyu recipe, cooked undhiyu recipe

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

surti undhiyu recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


20 thoughts on “undhiyu recipe, how to make gujarati undhiyu | surti undhiyu recipe

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  1. Hi dassana,
    I am a pure vegetarian from Kerala ( south India) . I keep searching for pure veg recipes and came across this. Tried with only brinjal and without methi muthiya , but turned out superb . I loved the taste of ajwain with jeera and coconut, this is something I have never had before . Next time will try with all the veggies . Thanks again

    • Welcome Sunitha. Glad to know this. Yes do try making Surti Undhiyu with all or most of the veggies. Its one of the most popular recipe from Gujarati Cuisine.

  2. Hi..i am a big fan of undhiyu but seem to get the vegetables mentioned like surti papdi and lilva tuvar in bandra. Do u get these veges in mumbai

    • Serena, you will get these veggies in mumbai.

    • You can always get all that you want from the Vile Parle East Market just outside the station.

      • Thanks Swapnil for sharing this info.

  3. Very well explained undhiyu recipe. I made it accordingly. It taste
    so good, I thaught I am in Gujarat. Thank you. All your recipes are
    delicious. I always look forward for the recipes of all the states of India.

    • pleased to know this thankyou niru 🙂 for your kind and positive words. surely would try posting regional recipes.

  4. hi dasanna, step by step pictures and instructions with such fantastic clarity. Turned out superb. Thanks a lot. God bless you and yourS always to do more and more work. DK.

    • thank you durga ji. more work is there always 🙂