Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Gujarat · Dinner

Undhiyu

Traditional 2. Undhiyu recipe

🧺 Ingredients

• Surti papdi (hyacinth beans): 150g, washed, strings removed, halved
• Baby potatoes: 200g, peeled whole
• Purple yam (suran): 150g, peeled, halved
• Sweet potato: 100g, peeled, halved
• Raw banana (plantain): 100g, cut into 5cm pieces
• Small brinjals: 150g, halved lengthwise
• Fresh pigeon peas: ⅔ cup (80g)
• Green peas: ⅔ cup (80g)
• Oil: 45ml (3 tbsp)
• Turmeric powder: 3g (½ tsp)
• Salt: 10-12g (2-2.5 tsp)
• Fresh coconut: 100g, grated
• Green chili: 4-5 whole (deseeded for less heat)
• Ginger: 20g
• Garlic: 4-5 cloves
• Coriander leaves: 20g, packed
• Mint leaves: 10g, packed
• Cumin powder: 3g (½ tsp)
• Coriander powder: 5g (1 tsp)
• Red chili powder: 3g (½ tsp)
• Jaggery: 15g (1 tbsp)
• Lemon juice: 15ml (1 tbsp)
• Wheat flour: 100g
• Fenugreek leaves (methi): 30g, chopped fine
• Oil: 15ml (1 tbsp)
• Salt: 3g (½ tsp)
• Turmeric: 1g (⅛ tsp)
• Red chili powder: 1g (⅛ tsp)
• Water: 45-60ml to knead dough

👩‍🍳 How to make Undhiyu

1. *Methi Muthia (prepare 20 min before):*
2. Mix wheat flour, chopped methi, salt, turmeric, chili powder, and 15ml oil in bowl.
3. Add water gradually, knead into stiff dough (should not be sticky).
4. Divide into 12 portions, roll into logs (5cm × 1cm). Set aside.
5. *Undhiyu Assembly:*
6. In 3-liter pressure cooker, layer vegetables (hard ones first): potatoes at bottom, then purple yam, sweet potato, suran.
7. Add salt and turmeric to vegetables.
8. Grind masala paste until fine—should be like wet chutney (spreadable).
9. Add green peas and pigeon peas to masala paste. Mix well.
10. Add 45ml oil to masala mixture. Stir to combine.
11. Over the vegetables, spread half the masala mixture.
12. Arrange methi muthia logs over masala.
13. Spread remaining masala over muthia.
14. Top with brinjals (cut-side down for visual appeal).
15. Add water: 120ml (½ cup). Stir gently to distribute.
16. Close lid, add sealing ring, keep vent open first.
17. Cook on high heat: once steam emerges steadily (1 minute), close vent.
18. Turn off heat. Let pressure release naturally (5 minutes).
19. Open lid carefully. Insert fork into potato—should pierce easily.
20. Stir gently with fork, breaking muthia into bite-sized pieces.
21. Potatoes: soft, no hard center
22. Brinjals: skin splits, flesh tender
23. Masala: dark golden, oil visible around edges
24. Muthia: breaks apart when touched
25. ---

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