Undhiyu Recipe | Authentic Surti Undhiyu | Gujarati Dish
Tarla Dalal
• Updated : Jan 05, 2026
Oondhiya is a classic Gujarati vegetable from the city of Surat and hence also called Surti undhiyu. Oondhiya is a preparation of vegetables and fenugreek muthias cooked in an aromatic blend of spices. A traditional undhiyu reciperequires hours on end to make. Here, we have presented a faster version using a pressure cooker that also uses less oil.
Undhiyu is a one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyutakes a lot of time and needs patience. Traditionally the veggies are cooked or fried in batches. There are usually three versions of Undhiyu, matla undhiyu, Kathiyawadi undhiyu and the version we have made which is surti undhiyu.
Table of Content
As this undhiyu is cooked in pressure cooker, this recipe doesn’t take much time. The name “Undhiyu” is derived from the Gujarati word “undhu” which means upside down. Traditionally undhiyu is cooked in an earthen pot called matti nu matlu in gujju. 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. This method of making undhiyu is still used in my village, the flavor and aroma is distinctive.
Undhiyu is specially made in winter as some veggies used for making are only available in winter. My mother would make undhiyu for special occasions and also family get-togethers along with poori’s and aamras. Being a Gujarati I grew up with Undhiyu as special dish for which we has to wait all year long until the winters started and we would still just get to enjoy this vegetable for 2-3 months, but now-a-days everything is easily available. Every Gujarati household makes Undhiyu for Sunday lunch or festival like Uttarayan when the vegetables are in season.
The dish is a seasonal one, comprising the vegetables that are available during the winter, including green beans or new peas, small eggplants, muthia (dumplings/fritters made with fenugreek leaves, potatoes, and purple yam, yam. You can also add green peas if you wish to.
Ingredients of undhiyu are now available all year but are very expensive in the off season and the quality of the vegetables are not very good.
To save on time further, you can buy readymade dry muthias. However, ensure you add them along with the vegetables so that they turn soft on cooking. Ummmmm… I am reminded of Jalabi, Puri and oondhiya… trust me, that is the perfect combination to win a Gujarati's heart!
Tags
Soaking Time
0
Preparation Time
25 Mins
Cooking Time
45 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
70 Mins
Makes
4 servings
Ingredients
For The Methi Muthias (makes Approx. 18 To 20)
- 3 cups chopped fenugreek leaves (methi)
- salt to taste
- 1/2 cup whole wheat flour (gehun ka atta)
- 1/2 cup besan (Bengal gram flour)
- 3 tsp ginger-green chilli paste
- 2 1/2 tsp sugar
- 1/2 tsp turmeric powder (haldi)
- 1 tsp chilli powder
- a pinch baking soda
- 3 tbsp oil
- oil for deep frying
Other Ingredients For Oondhiya
- 1 cup baby potatoes , peeled
- 1 raw banana , cut into 25 mm. cubes
- 3 to 4 brinjal (baingan / eggplant) , small black variety
- 1 1/4 cups surti papadi (fresh vaal) i , stringed and cut into halves
- 3/4 cup purple yam (kand) , peeled and cut into cubes
- 3/4 cup yam (suran) , peeled and chopped
- 1/4 cup fresh toovar
- 2 tbsp oil
- 1/2 tsp carom seeds (ajwain)
- 1/4 tsp asafoetida (hing)
- a pinch of baking soda
- salt to taste
To Be Mixed Together For Coriander-coconut Masala
- 1 cup freshly grated coconut
- 1/2 cup finely chopped coriander (dhania)
- 1/3 cup finely chopped green garlic (hara lehsun)
- 1 tbsp coriander-cumin seeds (dhania-jeera) powder
- 2 tsp ginger-green chilli paste
- 1 1/2 tsp chilli powder
- 1 tbsp sugar
- 1 tbsp lemon juice
- salt to taste
For The Garnish
- 3 tbsp finely chopped coriander (dhania)
Method
For the methi muthias
- Combine the fenugreek leaves and a little salt in a bowl and mix well. Allow to stand for 5 to 7 minutes and squeeze out all the liquid form the fenugreek leaves.
- Add all the remaining ingredients and knead into a soft dough, adding water only if required.
- Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.
- Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
How to proceed to make oondhiya
- Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the segments.
- Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.
- Combine the surti papdi, purple yam, yam, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.
- Heat the oil in a pressure cooker, add the carom seeds, asafoetida and soda-bi-carb and sauté on a medium flame for a few seconds.
- Add the stuffed baby potatoes and brinjal, all the marinated vegetables, salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.
- Allow the steam to escape before opening the lid.
- Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas and methi muthias, toss gently and cook on a slow flame till the bananas are tender, while stirring occasionally.
- Serve the oondhiya hot garnished with coriander.
Oondhiya, Undhiyu, Gujarati Undhiyu Recipe recipe with step by step photos
-
-
To make methi muthias for undhiyu, pick and clean fenugreek leaves (methi) bunch.
-
Wash, chop and transfer the methi leaves to a deep bowl.
-
Sprinkle a little salt and mix well.
-
Allow it to stand for 5 to 7 minutes.
-
After 7 minutes, squeeze out all the liquid from the fenugreek leaves. The squeezing helps to get rid of the bitterness from the fenugreek leaves.
-
Transfer the squeezed methi leaves to a deep bowl.
-
Add 1/2 cup whole wheat flour (gehun ka atta).
-
Add 1/2 cup besan (Bengal gram flour). You can also add jowar, bajra or ragi flour to the methi muthia dough.
-
Add 3 tsp ginger-green chilli paste.
-
Add 2 1/2 tsp sugar. It balances out all the flavours and a mandatory ingredient while making a Gujarati delicacy.
-
Add 1/2 tsp turmeric powder (haldi).
-
Add 1 tsp chilli powder. If you want the methi muthiya spicier then add more chilli powder.
-
Add a pinch baking soda bi-carb. This is optional.
-
Add 3 tbsp oil. It helps make muthiyas soft and melt in the mouth.
-
Add salt to taste.
-
Mix well to combine all the ingredients. Pour little water only if required and mix well to make a soft dough.
-
Divide the dough into 18 to 20 equal portions.
-
Shape each portion into roughly into a round or an oval shape by rolling it between your palms and fingers. If you are facing difficulty in shaping them, grease your hand with little oil before shaping.
-
To deep-fry methi muthiyas, heat the oil in a kadhai and drop a few muthias at a time on a medium flame. For a healthier alternative, cook muthiyas in a paniyaram pan with little oil or steam them without using any oil in idli steamer or microwave.
-
Deep fry till they turn golden brown in colour from all the sides. Don’t deep fry them over a high flame as they may remain uncooked from inside.
-
Drain on an absorbent paper and keep aside. You can make this muthiya a day before making the undhiyu and keep them in an airtight container once they have cooled down.
-
-
-
To make coriander-coconut masala mixture for undhiyu recipe, in a deep bowl take 1 cup freshly grated coconut. If fresh coconut is not available, make use of desiccated coconut.
-
Add 1/2 cup finely chopped coriander (dhania).
-
Add 1/3 cup finely chopped green garlic (hara lehsun). It add incredible depth and flavours to this dish.
-
Add 1 tbsp coriander-cumin seeds (dhania-jeera) powder.
-
Add 2 tsp ginger-green chilli paste.
-
Add 1 1/2 tsp chilli powder.
-
Add 1 tbsp sugar, 1 tbsp lemon juice and salt to taste.
-
Mix well using your hand and our masala is ready to stuff the vegetables. Before you begin coating the vegetables, taste and check. The green masala should be spicy and sweet. Adjust the flavours accordingly.
-
-
-
This is how surti papadi (fresh vaal) looks like.
-
Wash and string the fresh vaal and cut the surti papadi vertically.
-
Scrub and wash the baby potatoes, peel and discard the skin. Alternatively, you can slit them and stuff them with the masala. If you do not have baby potatoes then make use of regular potatoes and cut them into cubes.
-
Slit and stuff baby potatoes.
-
Cut 1 raw banana into 25 mm. (1”) roundals, stuff them and keep aside.
-
Also, wash 3 to 4 small black variety brinjal (baingan / eggplant) , , stuff and keep aside.
-
Also, scrub and wash the purple yam (kand), peel and discard the skin & cut them into big pieces.
-
Similarly, scrub and wash the yam (suran), peel and discard the skin & cut them & cut them into big pieces. All the root vegetables need to submerge underwater until use to prevent oxidation.
-
Remove the seeds from fresh toovar, measure ¼ cup and keep aside.
-
-
-
To make undhiyu, in a deep bowl take1/4 cup fresh toovar.
-
Add purple yam and yam.
-
Add surti papdi and the remaining masala mixture in a bowl.
-
Mix well using your hands and keep aside to marinate for 8 to 10 minutes.
-
heat the 2 tbsp oil in a pressure cooker.
-
Once the oil is hot, add the 1/2 tsp carom seeds (ajwain). Unlike other subzi recipes were cumin or mustard seeds are used for tempering, this recipe uses ajwain which aids in digestion and imparts an amazing taste to Surti Undhiya.
-
Add 1/4 tsp asafoetida (hing).
-
Add a pinch of baking soda-bi-carb and sauté on a medium flame for a few seconds. Soda-bi-carb helps in softening of the vegetables and make them tender while keeping their natural colours intact.
-
Add the stuffed baby potatoes.
-
Add stuffed brinjal.
-
Add all the marinated vegetables.
-
Add salt to taste.
-
Add 2 cups of hot water and mix gently or else the veggies will break and masala will come out.
-
Pressure cook Oondhiya on a high flame for 2 whistles.
-
Allow the steam to escape before opening the lid.
-
Transfer the cooked vegetables into a big non-stick pan.
-
Add the stuffed bananas.
-
Add methi muthias to the prepared Surti Undhiya.
-
Toss gently and cook on a slow flame till the bananas are tender while stirring occasionally. Do not over mix as the veggies and muthiya may break.
-
Serve undhiyu hot garnished with coriander. To make it a feast serve piping hot oondhiyu with poori and shrikhand for lunch.
-
1. What exactly is Undhiyu?
Undhiyu is a traditional Gujarati one-pot mixed vegetable dish, made with a variety of seasonal vegetables and aromatic spices. It’s especially popular during the winter season when fresh produce is abundant.
2. Why is it called “Undhiyu”?
The name comes from the Gujarati word “undhu” meaning upside down. Traditionally, Undhiyu was cooked in an earthen pot placed upside down in hot coals.
3. When is Undhiyu usually eaten?
It’s typically prepared in winter and served during festivals, family gatherings, or Sunday lunches when fresh winter vegetables are in season.
4. Can Undhiyu be made quickly?
Yes while traditional Undhiyu takes hours and patience, versions adapted for pressure cookers or stovetops cut down the cooking time significantly.
5. What vegetables go into Undhiyu?
Common ingredients include baby potatoes, brinjals (eggplants), surti papadi/beans, purple yam, yam, raw banana, methi muthias (fenugreek dumplings), and other seasonal veggies.
6. Can I adjust the spice level?
Absolutely the spiciness can be tailored to your taste by changing the amount of chilies or masala you use.
7. Is Undhiyu gluten-free or suitable for special diets?
Undhiyu is naturally gluten-free if you exclude any wheat-based items like certain dumplings. If made with oil instead of ghee and without dairy, it can be vegan.
8. Why is baking soda added in the recipe?
A small amount of soda-bi-carb helps retain the bright colour of the vegetables and speeds up the cooking process.
9. What can cause Undhiyu to turn dry?
If your version dries out, it might be due to less oil or reduced moisture during cooking. Traditional methods use more oil and slow heat to keep the texture moist.
10. Can I customize the veggies in Undhiyu?
Yes, while winter veggies give the authentic taste, you can include other vegetables available year-round, though the flavour might vary from the traditional version.
Squeeze out fenugreek liquids well
Before making methi muthias, squeeze all moisture from the leaves to reduce bitterness and improve texture.
Shape muthias with lightly oiled hands
Greasing your palms with a little oil makes it easier to roll the dough into smooth, uniform dumplings.
Fry muthias gently on medium heat
Cook them until golden brown; too high a flame can leave the inside undercooked.
Prepare masala with fresh coconut
If fresh coconut isn’t available, use desiccated coconut so the masala stays fragrant.
Marinate veggies with masala
Tossing the vegetables with the spice mix and letting them sit for a few minutes enhances the flavour.
Add water gently
When combining veggies in the cooker, add hot water and mix softly so the vegetables don’t break and lose their masala coating.
Don’t overcook in the cooker
Pressure cook just for the required whistles (as specified) so vegetables stay tender and not mushy.
Toss gently after cooking
When adding bananas and muthias to the cooked mix, stir with care to keep the shapes intact.
Use seasonal fresh vegetables
Fresh winter veggies like surti papdi, yam and fresh beans give the best authentic taste.
Serve hot with garnishes
Finish with fresh coriander or serve alongside puris or rice to make it a satisfying meal.
Nutrient values (Abbrv)per plate
| Energy | 645 Calories |
| Protein | 11.6 g |
| Carbohydrates | 63.1 g |
| Fiber | 15.6 g |
| Fat | 38.8 g |
| Cholesterol | 0 mg |
| Sodium | 68 mg |
Click here to view Calories for Oondhiya, Undhiyu, Gujarati Undhiyu Recipe
The Nutrient info is complete
chait_sura
Sept. 7, 2021, 3:12 p.m.
Daneshwari Hammond
March 8, 2021, 7:45 p.m.
Tarla Dalal
March 8, 2021, 7:45 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Foodie #558894
Jan. 22, 2021, 7:39 a.m.
The recipe is just perfect. Follow it to the 'T' and you will get the most marvellous Undhiyo. I loved it and so did my friends for whom I made it. :-)
Smita kundaikar
Oct. 9, 2020, 5:06 p.m.
Surekha Mehta
March 20, 2018, 6:34 p.m.
amazing, muthia are superb
Maithili Pradhan
Sept. 17, 2016, 12:41 p.m.
Tried this recipe for the first time, and it has turned out amazing! Thank you very much for sharing this with the world!
Archana M
Aug. 23, 2016, 8:37 a.m.
Authentic gujarati Oondhiya.. really worth the effort.. perfectly cooked vegetables, and perfect spices in every bite that you take. I really enjoyed making the recipe.. I served this with puri.. which is the best combination.
Krupali
May 21, 2016, 10:23 a.m.
Hello, I made undhiyu with this recipe and it turned out to a great taste when prepared but after some time it become very dry. Please can you suggest how to avoid it from being dry.
Tarla Dalal
May 21, 2016, 10:23 a.m.
The authentic undhiyu uses more oil than used in this recipe. You can try adding more oil next time to avoid it from being dried.
jalpa sanghvi
Feb. 22, 2016, 8:50 a.m.
Today I make this vegetable all ate in my house very happy and give me sabasi and I give you to same.thank you tarladalal.
Tarla Dalal
Feb. 22, 2016, 8:50 a.m.
Hi Jalpa, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
dhaval
Feb. 1, 2016, 12:27 p.m.
its a amazing tast please give a knowledge about costing 1 KG Undhiya production cost ??
Jenny
May 10, 2013, 1:17 p.m.
Ma''am I have tried quite a few of your recipes and all of them turned out awesome. Ondhiyu too was a success Why is soda bi carb added to ondhyu? Wish you a very happy n safe uttarayan and kindly keep posting interesting and tasty recipes .Thank you
Tarla Dalal
May 10, 2013, 1:17 p.m.
Hi Jenny, Wish you the same. Thank you for your kind word. Soda bi carb is added to maintain the colour and also to speed up the cooking. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Amit Chauhan
Jan. 28, 2013, 2:48 p.m.
I tried undhiyu first time some 10 years back when I had your gujarati cook book written by you. now this app does wonders. when I made 1st time all praised me complimented me. secret Is they dont know I had that book. I am you great proud fan. Thank you !
Tarla Dalal
Jan. 28, 2013, 2:48 p.m.
Amit, thanks for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
angel
Jan. 21, 2012, 12:45 p.m.
verry nice....yammmyyyy
Tarla Dalal
Jan. 21, 2012, 12:45 p.m.
Hi Angel , we are delighted you loved the Oondhiya recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
jalpa sanghvi
Dec. 7, 2010, 11:58 p.m.
