Undhiyu Recipe (Gujarati Mixed Winter Vegetable with Methi Muthia)

Undhiyu, Gujarati mixed winter vegetable dish with methi muthia in a brass kadhai

Undhiyu is the most loved winter dish of Gujarat. It is a mix of seasonal vegetables cooked in a fresh green masala of coconut, coriander, garlic and sesame, with small fried methi muthia added at the end. Traditionally it was cooked upside down in an earthen pot buried in the ground. At home, we make a very good version in a heavy pot on the stove.

We make it on Uttarayan (Makar Sankranti), at weddings and on cold weekends. It takes time, but most of it is waiting. Here is a clear, home-kitchen recipe with exact amounts.

Quick facts

  • Prep time: 45 minutes
  • Cooking time: 50 minutes
  • Serves: 5 to 6
  • Diet: Vegetarian (garlic and ginger can be skipped for Jain, but the taste will change)

Ingredients

For the methi muthia

  • 100 g fresh methi leaves, chopped (about 2 loosely packed cups)
  • 80 g besan (about ⅔ cup)
  • 40 g whole wheat flour (about ⅓ cup)
  • 1 teaspoon ginger and green chilli paste
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 tablespoon oil (15 ml)
  • Oil for deep frying (about 400 ml)

For the green masala

  • 80 g fresh grated coconut (about 1 cup)
  • 25 g fresh coriander, chopped (about 1 cup, packed)
  • 8 garlic cloves
  • 1 inch ginger
  • 3 to 4 green chillies
  • 2 tablespoons sesame seeds, lightly roasted (about 20 g)
  • 2 teaspoons dhana-jeera powder
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon garam masala

For the vegetables

  • 150 g small baby potatoes, scrubbed (about 6 pieces, skin on)
  • 150 g sweet potato, cut into 3 cm chunks (about 1 cup)
  • 150 g purple yam (ratalu / kand), peeled and cut into 3 cm chunks (about 1 cup). If you cannot find it, use more sweet potato.
  • 100 g raw banana, peeled and cut into thick slices (about 1 small)
  • 150 g small brinjals (4 to 5 pieces)
  • 150 g surti papdi or val papdi beans (about 1½ cups). Use fresh or frozen.
  • 100 g fresh tuvar lilva (pigeon pea pods, shelled) (about ¾ cup). Frozen works.
  • 4 tablespoons oil (60 ml)
  • ½ teaspoon ajwain (carom seeds)
  • ¼ teaspoon hing (asafoetida)
  • 100 ml warm water (about ½ cup), for steaming

Method

1. Make and fry the muthia

Mix methi leaves, besan, flour, ginger-chilli paste, turmeric, chilli powder, sugar, salt and 1 tablespoon oil. Do not add water at first. Squeeze the mix, and the methi will release moisture. If needed, add 1 to 2 tablespoons of water to make a soft, firm dough.

Shape into small ovals or balls, about the size of a walnut. Heat oil in a kadhai on medium heat. Fry the muthia in batches for 4 to 5 minutes, turning, until golden brown and firm. Drain on paper. You can also air-fry them at 180 C for 12 to 15 minutes with a light brush of oil.

2. Prepare the green masala

Grind the garlic, ginger and green chillies coarsely. In a bowl, mix them with coconut, coriander, sesame seeds, dhana-jeera powder, sugar, lemon juice, salt, turmeric, chilli powder and garam masala. The masala should be moist and coarse, not a paste.

3. Stuff the brinjals and potatoes

Make a cross cut in each brinjal and baby potato (do not cut through). Stuff each with 1 teaspoon of the green masala. Keep the rest of the masala aside.

4. Cook the vegetables

Heat 4 tablespoons oil in a wide heavy pot or kadhai on medium heat. Add ajwain and hing. Add the papdi and tuvar lilva and stir for 2 minutes. Mix in about half of the remaining masala.

Layer the harder vegetables on top: yam, sweet potato, raw banana, and then the stuffed potatoes and brinjals. Sprinkle the rest of the masala over them. Do not stir yet.

Pour in the 100 ml warm water along the sides. Cover with a tight lid. Cook on low heat for 20 minutes without opening.

5. Check and finish

Gently mix with a wide spoon so the stuffed vegetables stay whole. Check that the vegetables are soft. Poke a potato with a knife; it should go in easily. If not, cook covered for 5 to 10 more minutes, adding 2 tablespoons water if the pot looks dry.

Add the fried muthia on top. Cover and cook for 5 more minutes on low heat. Mix gently. Taste and adjust salt, sugar and lemon.

6. Serve

Serve hot, topped with fresh coriander and grated coconut. Undhiyu is eaten with puri, hot rotli, and jalebi on the side for Uttarayan, with a bowl of curd or buttermilk.

Tips for better undhiyu

  • Use fresh seasonal vegetables. They give the real winter flavour.
  • Do not add too much water. The vegetables release water, and the dish is meant to be dry and masala-coated.
  • Do not stir too much. The vegetables become mushy.
  • Fry the muthia well. They stay firm and do not melt.
  • Let it rest. Undhiyu tastes even better after 30 minutes.

Variations

  • Pressure cooker undhiyu: layer in a pressure cooker and give 2 whistles. The result is softer and faster.
  • Baked muthia: brush with oil and bake at 190 C for 20 minutes.
  • No yam: use extra sweet potato and raw banana.

Make it a meal

Undhiyu goes well with Methi Thepla, hot puri or Bajra Rotla. For a festive thali, add Gujarati Kadhi.

Storage

Undhiyu keeps for 2 days in the fridge. Reheat gently with a splash of water.

Frequently asked questions

Can I use frozen vegetables? Yes. Frozen papdi, tuvar lilva and yam work well when fresh ones are not available.

Is undhiyu the same as Surti undhiyu? Surti undhiyu is the classic Surat style with a lot of green masala. This recipe is a simplified home version in that style.

Can I make undhiyu without coconut? You can reduce it, but coconut gives the traditional taste and thickness.

Why is my undhiyu sticking to the pot? The heat was too high or the pot was thin. Use a heavy pot and keep the heat low.

Final words

Undhiyu takes some effort, but one bite and you will see why it is the king of Gujarati winter food. Try it this season and tell me how it went. Next I will share more winter recipes from my Kathiyawadi kitchen.

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