This dish is an all time classic. A must have for all gujjus. Lovely mix vegetable Tastes great with kadhi and puri. Make this delicious undhiyu. Is great for the winter months. The green garlic and methi muthiyas enhances the taste. The dish is a seasonal one, comprising the vegetables that are available on the South Gujarat coastline, during the winter, green beans or new peas, unripe banana, small eggplants, muthia and besan, steamed potatoes, purple yam and sometimes plantain. These are spiced with a dry curry paste and the mixture is slow cooked for a long time.

Preparation Time
20 minutes

Soaking Time

Cooking Time
90 minutes

4 to 6

GUJARATI UNDHIYU Recipe|Renu dalal


  • 100 grams small black brinjal
  • 1 raw banana
  • 300 grams sweet potatoes (sakhariya peeled and cut in pieces)
  • 200 grams potatoes (peeled)
  • 500 grams kand (peeled and cut in pieces)
  • 500 grams surtipapdi (string them)

For the stuffing in the potato, sweet potato, banana and brinjal

  • 1 tbsp ginger green chilli paste

  • 1 tsp asafoetida (hing)

  • 1 cup chooped coriander (kothmir)

  • ½ cup grated coconut

  • 1 tsp dhanajeera powder

  • Salt and chilli powder to taste

  • ¼ cup oil

  • ½ cup chopped green lasan

For the kothmir paste

  • 2 tbsp oil

  • 1 tsp asofetida (hing)

  • 1 tbsp Ginger paste

  • 1 tsp Soda bi carb

  • 2 tbsp Sugar

  • 2 cups chopped kothmir

  • ½ cup water

For the methi muthiyas

  • 2 cup chopped methi

  • 1 tsp ginger chilli paste

  • 1 ½ cup wheat flour (atta)

  • Salt to taste

  • 1 tbsp oil

  • ¼ tsp asofortida (hing)

  • 1 tbsp sugar

  • ½ cup water


For the kothmir paste

  1. Blend the kothmir and ginger paste in a mixer.

  2. Remove the kothmir ginger paste and add the other ingredients.

For the stuffing

  1. Mix all the ingredients together

For the methi muthiyas

  1. Mix all the ingredients of the methimuthiya together.
  2. Make cylindrical muthiya shapes of the mixture.
  3. In a vessel heat oil, fry the muthiyas till well cooked.
  4. Remove on absorbent paper.

How to proceed

  1. Heat oil in a vessel, add the kothmir paste and saute for ½ minute
  2. Add the papdi and cook for 2 minutes.
  3. Make a criss-cross slit on the brinjals, potatoes, sweet potatoes, banana and fill them with the stuffing.
  4. Add the kand, brinjal, potato, sweet potato and banana to the mixture.
  5. Add the left over stuffing
  6. Add 2 cups of water, salt to taste, cover with a lid and let it cook for 50 minutes.
  7. Stir occasionally.
  8. When the undhiya is well cooked add the muthiyas and green lasan.

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