Originally,it was made in an earthen pot,where all ingredients were placed in the pot, which was sealed and then buried upside down in the ground and fired from above. “Undhu” means upside down in the Gujarati language and hence the name of the dish “Undhiyu”.It is a type of mix vegetable dish;made especially in the winter season using a variety of vegetables by Gujarati's mainly Surat in Gujarat.It is cooked using a number of herbs and spices including freshly grated coconut, ginger and garlic, and has a characteristic sweet and spicy flavor.

  • Cook time:
  • Prep time:
  • Yields: serves 4 person
  • Vegetables:
  • 100 gram tuvar dana(green pigeon peas)(removed from pod)
  • 100 gram surti papdi(broad beans)(stringed and diced)
  • 100 gram raw banana (chunks peeled and given slit)
  • 100 gram kand (yam) ( chunks peeled and given slit)
  • 100 gram baby potato (not peeled,slit in four,but keep intact)
  • 100 gram baby brinjals (slit into two)
  • For Paste:
  • 5-6 green chillies(crushed) / as per taste
  • 1 inch ginger(grated)
  • 2 tablespoon green garlic(crushed)
  • For add on:
  • 100 gram coriander leaves(finely chopped)
  • 100 gram fresh coconut(scraped)
  • 2 teaspoon gram flour(roasted)
  • 3 tablespoon dry coriander powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon rajwadi garam masala or any garam masala / as per taste
  • 50 gram cashew nuts(chopped)
  • 50 gram golden raisins(chopped)
  • 1 tablespoon sugar
  • juice of one lemon
  • salt to taste
  • For Tempering:
  • 3 tablespoon oil
  • 1 bay leaf
  • 2-4 cloves
  • 1 teaspoon carom seeds
  • 1/2 teaspoon asafoetida
  • 1/2 teaspoon turmeric powder
  • # 3/4 -1 cup water for sprinkling
  • For Muthiya:
  • 1/2 cup gram flour
  • 100 grams fresh fenugreek leaves (finely chopped)
  • 1/2 teaspoon ginger(grated)
  • 1/2 teaspoon green chilli(crushed)
  • 1/2 teaspoon red chilli powder
  • 1 tablespoon fresh coconut(scraped)
  • 1 tablespoon sesame seeds
  • 1 tablespoon oil OR (1 tablespoon plain yogurt and pinch of soda-bi-carb,which i used)(but vegans have to use oil)
  • salt to taste
  • water as needed (I used bottle gourd juice to make dough to make it more healthy,it"s optional but you can use any vegetable juice for this purpose)
  • Oil for deep frying muthiya / bake it (traditionally it is deep fried but I baked it)

For Muthiya:Mix all the muthiya ingredients except oil and prepare a firm dough.make lemon size balls and give oval shape.Deep fry in hot oil or bake it and keep aside.


Form a paste of green chilli, ginger, garlic and add all ingredients of add on,and mix well,and stuff in the slit potatoes,brinjals and yam,keep aside.Don"t use whole masala for stuffing,use 1/2 quantity of it only,keep aside half quantity of masala.


In a pressure cooker,heat 2 tablespoon oil,add all ingredients of tempering one by one and swat for a min.Now layer half quantity of broad beans and and half quantity of green pigeon peas.


Now sprinkle little bit stuffing masala and 1/4 cup of water over it and place stuffed vegetables over it.Sprinkle 1/4 cup water over it.Now layer remaining;half quantity of broad beans and and half quantity of green pigeon peas.


now sprinkle all remaining stuffing masala and 1/4 cup water and remaining 2 tablespoon of oil over it.Cover with the lid,keep the vat and on slow flame cook for 5 min and then on high flame;take 2-3 whistles.


cool of the pressure cooker,open the lid;add fried muthiyas and lightly mix all.Sprinkle some Sev ,coriander,fresh pomegranate,fresh coconut scrape on the top, if you wish, and serve hot as it is or with chapattis or rice....:)


NOTE: This one is traditional recipe which is specially made in winter season and also stored for 4-5 days in refrigerator and savored as wished,and it is also believed that it tastes much batter on second day then fresh one,as all spices and veggies blend together very nicely.


So this recipe calls for little bit more oil,BUT if more health conscious;one can always avoid 1 tablespoon oil from it.and if you wish you can bake the muthiyas instead of frying it.


while making muthiyas also,which calls for little bit more oil,one can totally avoid it and use yogurt and soda-bi-carb like me.And my VEGAN friends can also avoid it and use both baking soda and baking powder,for softness.

Recipe Reference

my mom used to cook it in the black earthen pot...she made the world best undhiyu.....i learned it from her....today i made with little bit changes,like added nuts,dry coriander and roasted cumin powder,avoided oil from muthiyas,baked them instead of frying,but no offence,one can make it as they wish acc to their taste,physical phitness or likings..... i don"t have a word to thank mom...:)

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