Gujrati Undhiyo with Muthiya ….

Undhiyu is a Seasonal mixed vegetable dish that is a specialty of Gujarat, India.
Undhiyo comprises the vegetables that are available in Gujarat during the winter. Some of the vegetables and root vegetables used are beans , small eggplants, baby potatoes , yams and some people even add plantains along with muthia(dumplings/fritters made with fenugreek leaves and spiced chickpea flour, and either steamed or fried) .
Undhiyo is dry, individual chunks of vegetables are coated with a thin layer of spice and oil but retain their shape. The root vegetables and eggplant are half-cooked before adding the quick-cooking bean pods and ripe plantain.
Undhiyo is Usually eaten with puri and shrikhand during winter …


Cook time : Around an hour
Serves 4-6
Taste : Mildly sweet & spicy along with a little nutty flavor


For Masala Ground Coarsely..
Peanuts – 1/2 cup, coarsely ground
Sesame seeds – 1/2 cup, coarsely ground
Desiccated coconut – 1/4 cup ( I used dried coconut )
Cilantro/ Coriander leaves – 1/2 cup, finely chopped
Green chilies – 5-6, finely chopped optional
Ginger paste – 2 tsp
Garlic paste 1 tsp
Red chili powder – 1 tbs
Sugar – 1 tbs
Salt -as per taste
Juice of a Lemon
Grind all the ingredients mentioned above and keep aside.

Other ingredients:
Oil – 3 tablespoons
4-6 whole green chilis
Baby potatoes – 4-6
Small baingan (baby eggplant) – 4-6
Small tomatoes 4-6 optional
Valor / Sem ki phali / hyacinth beans – 1 cup, string removed and cut in 1/2 inch pieces
Fresh tuvar dana /fresh pigeon peas – 1/2 cup
Purple yam / ratalu- 1/2 cup, cut into 1/2 inch pieces
Yam /Suran – 1/2 cup, cut into 1/2 inch pieces
Sweet potatoes/ Shakkar kand – 1/2 cup, cut into 1/2 inch pieces
Water – 2 cups or as needed
Coriander / Cilantro for garnishing
Coconut – for garnishing…


1. Wash and chop all the veggies except green chilies , tomatoes , potatoes and eggplants .
2. Make cut to the chilies , tomatoes potatoes and eggplant. 3. Make sure not to slit all the way through.
Stuff with prepared masala.


1.Heat the oil in a big enough pan . Once hot add all the root vegetables along with stuffed veggies except tomatoes one by one along with remaining masala. Mix very gently..
2. Add water and add salt as per taste .
3.Once the stuffed vegetables are half cooked (around 15 mins) add remaining vegetables like beans and stuffed tomatoes .
4. Cover the pan with lid and let cook for another 10 mins on medium-high heat.
5. Add fried muthia, turn heat to medium-low and let it simmer for 5 minutes.
6. Turn off the stove, garnish with cilantro and coconut and serve tbis delicious Undhiyo along with poori or Chapatis ..




Fenugreek / Methi leaves- 2-3 cups
Chapatti atta / whole wheat flour – ½ cup
Besan /chickpea flour– ½ cup
Finely chopped Green chilies – 4-6 or as per taste
Fresh Ginger – 1 teaspoon grated
Turmeric/ haldi powder -1/2 tsp
Red chili powder – 2 tsps or as per taste
Salt to taste
Sugar – 1 tbs
Juice Of A Lemon 2 tsp
Oil – 2 tbs
Water as required to make a stiff dough
Oil for deep frying

Mix all the dry ingredients along with ginger , green chilies.oil to the flour mix ( besan as well as atta )
Add methi leaves and mix well .
Add little water to make a smooth stiff dough ..
Grease you hand with little oil pich a little dough and make small cylinder shaped Muthiyas .
Deep fry them in medium-hot oil till they are crispy and golden brown.
Remove it to paper towel lined plate and keep it aside to be added to the Undhiyu..



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