How to Make Undhiyu – Traditional Gujarati Mixed Vegetable Curry Recipe

 

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Undhiyu (also spelled Undhiya) is a famous Gujarati mixed vegetable dish cooked with seasonal winter vegetables, aromatic spices, fenugreek dumplings, and generous amounts of oil. This wholesome one-pot meal is a celebration of flavour, texture, and tradition—most often prepared during Makar Sankranti and other winter festivals. The name Undhiyu comes from the Gujarati word "undhu", meaning upside down, which refers to the traditional method of cooking the dish underground in earthen pots turned upside down.

In this blog post, you’ll learn how to make Undhiyu step-by-step using British English, featuring full Google SEO keywords like “Undhiyu recipe”, “Gujarati undhiyu”, “how to make undhiya”, and more to help you find exactly what you’re looking for.

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📚 Table of Contents

1. What is Undhiyu?

2. Origin and Cultural Significance

3. Health Benefits of Winter Vegetables in Undhiyu

4. Ingredients List

5. How to Make Undhiyu – Step-by-Step Method

6. Tips for the Perfect Undhiyu

7. Variations: Surti Undhiyu, Kathiyawadi Undhiyu & Jain Undhiyu

8. Serving Suggestions

9. Frequently Asked Questions

10. Final Thoughts

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🥘 What is Undhiyu?

Undhiyu is a traditional Gujarati mixed vegetable curry, typically made in winter when all its signature ingredients—like fresh surti papdi, purple yam (kand), baby potatoes, and fenugreek leaves—are in season. What sets this dish apart is its slow-cooked method, fragrant masala stuffing, and inclusion of methi muthiyas (fried fenugreek dumplings).

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🏡 Origin and Cultural Significance

Undhiyu hails from Surat, a vibrant city in Gujarat. It’s a festive delicacy, particularly associated with Uttarayan (Makar Sankranti). Families come together to prepare this complex dish, often in large batches, sharing it with neighbours and guests.

Traditionally, undhiyu was slow-cooked in earthen pots buried in a fire pit. Today, most homes prepare it in a heavy-bottomed pan, pressure cooker, or Instant Pot.

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🌿 Health Benefits of Undhiyu Ingredients

Surti papdi (hyacinth beans) – Rich in fibre and protein.

Purple yam and sweet potato – High in antioxidants and complex carbohydrates.

Fenugreek (methi) – Excellent for digestion and managing blood sugar.

Coconut and peanuts – Provide healthy fats and micronutrients.

Spices – Aid digestion and add depth of flavour.

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🛒 Ingredients for Traditional Undhiyu (Serves 5–6)

Mixed Vegetables:

1 cup surti papdi (flat green beans) – stringed and halved

1 cup val papdi (broad beans)

1 cup peeled purple yam (kand) – diced

1 cup sweet potato – diced

5–6 baby potatoes – peeled

1 cup small brinjals (aubergines) – slit crosswise but kept whole

1 raw banana – peeled and diced

For the Masala Stuffing:

½ cup fresh coriander leaves – chopped

¼ cup grated coconut

2 tbsp roasted peanuts – crushed

1 tbsp sesame seeds

1 tbsp ginger-green chilli paste

1 tsp garam masala

1 tsp red chilli powder

1 tbsp lemon juice

1 tsp sugar

Salt to taste

2–3 tbsp oil for mixing

For Methi Muthiyas (Fenugreek Dumplings):

½ cup besan (gram flour)

¼ cup fresh fenugreek leaves

1 tsp ajwain (carom seeds)

½ tsp turmeric powder

1 tsp red chilli powder

Salt to taste

1 tsp sugar

Oil for deep frying

Tempering:

2 tbsp oil

1 tsp cumin seeds

A pinch of asafoetida (hing)

¼ tsp turmeric powder

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👨‍🍳 How to Make Undhiyu – Step-by-Step Guide

Step 1: Prepare Methi Muthiyas

1. Mix all the ingredients in a bowl, adding a splash of water to make a soft dough.

2. Shape into small oblong dumplings.

3. Deep fry in hot oil until golden brown. Drain on paper towel and set aside.

Step 2: Prepare the Masala

1. Combine grated coconut, coriander, peanuts, sesame seeds, ginger-chilli paste, lemon juice, garam masala, sugar, red chilli powder, salt, and oil.

2. Mix well and stuff the slit brinjals and baby potatoes with this masala. Set aside.

Step 3: Cook the Vegetables

1. In a large heavy-bottomed pan or pressure cooker, heat 2 tbsp oil.

2. Add cumin seeds, hing, and turmeric powder.

3. Add the diced vegetables (yam, sweet potato, banana, papdi, val) and sauté for a few minutes.

4. Place the stuffed brinjals and potatoes gently over the vegetables.

5. Sprinkle the remaining masala on top.

6. Add about ½ cup water, cover, and cook on low heat for 20–25 minutes (or 2 whistles in a pressure cooker).

7. Once the vegetables are tender, add the fried methi muthiyas, gently stir, and simmer for 5 more minutes.

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💡 Tips for the Perfect Undhiyu

Use fresh winter vegetables—avoid frozen if you can.

Do not over-stir after adding stuffed vegetables and muthiyas; they break easily.

Use peanut oil or mustard oil for authentic flavour.

A bit of sugar and lemon juice balance the savoury and spicy notes beautifully.

Add a little gram flour to the masala if you prefer a thicker curry.

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🔄 Variations: Surti, Kathiyawadi & Jain Undhiyu

Surti Undhiyu:

The most well-known version—uses a green masala with coconut, coriander, and fresh garlic. Often slightly sweet and mildly spiced.

Kathiyawadi Undhiyu:

From the Saurashtra region, this version is spicier, with a garlic-heavy masala and a slightly dry texture.

Jain Undhiyu:

Made without onion, garlic, or root vegetables like yam and potato. Raw banana, papdi, and plantain are commonly used.

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🍽️ Serving Suggestions

Undhiyu is a complete meal in itself but pairs beautifully with:

Puris – The most traditional pairing, especially during Uttarayan.

Roti or Thepla – For a simple lunch or dinner.

Steamed basmati rice – Especially if you make a slightly gravy-rich version.

Shrikhand or Jalebi – Served on the side during special occasions.

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❓ Frequently Asked Questions

Q: Can I make Undhiyu ahead of time?

A: Yes! Undhiyu tastes even better the next day as the flavours deepen. Refrigerate in an airtight container and reheat gently.

Q: Can I use frozen vegetables?

A: While fresh is preferred, you can use frozen papdi, surti beans, and yam if fresh ones are not available.

Q: Is Undhiyu vegan?

A: Yes, traditional undhiyu is completely vegan—made without dairy or animal products.

Q: Can I bake or air-fry the methi muthiyas?

A: Absolutely. You can air-fry or bake the muthiyas for a healthier version. Just brush with oil and cook at 180°C for 12–15 minutes.

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📝 Final Thoughts

Undhiyu is more than just a curry—it’s a culinary tradition that showcases the richness of Gujarati cuisine. From its thoughtfully selected seasonal vegetables to its fragrant masala and golden muthiyas, every bite tells a story of community, heritage, and heartwarming flavour.

Whether you're celebrating a festival or simply exploring regional Indian cooking, this authentic Undhiyu recipe will make a delicious and nourishing addition to your menu.

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--- write ✍️ by foodie Parmod.