11/12/2025
Get Ready to Warm Up with a Bowl of Delicious Undhiyu This Winter Season.
Ingredients:-
Serve for 8-10 people
Medium potatoes - 9-10
Purple yam (kand)- 500gm
Sweet Potato- 250gm (shakarkand)
Small Brinjal- 15-16
Surti Papdi- 250gm
Pigeon peas (tuver)- 250 gm
Green peas- 150gm
Tinda- 150gm
Green garlic- 1 bunch
Grated coconut- 1 coconut
Peanut powder- 100gm ( optional )
Ginger chilly paste
Garlic- 100gm
Raw haldi (Lili haldi)- 3 to 4
Turmeric powder- 1/2 spoon
Chopped Methi leaves- 1 bunch
Chopped Coriander leaves- 2 bunch
Carom seeds (Ajwain)- 1 teaspoon
Oil
Sugar
Salt
Muthiya ingredients:-
Besan- 1 cup
Methi - 1/2 bunch
Ginger garlic green chilli paste
Lemon juice
Garam masala
Barik suji- 1/2 cup ( optional )
Method:-
1. Mix Besan, methi, ginger garlic, salt, barik suji, turmeric powder, oil, sugar, pinch soda and make small balls and fry them (muthiya)
2. Make a fine paste of ginger, chilly, garlic, raw turmeric and mix grinded coconut, peanuts powder chopped coriander leaves, salt, sugar, lemon juice, garam masala
3. Keep some of the masala made above aside and stuff the rest of it in potatoes and Bringals
4. Cut all of the other vegetables in medium size pieces and mix little masala
5. Mix all the peas and pods and add the remaining masala in it
6. In a big cooker, put oil and ajwain. Once it heats, put 1 glass of
water, put few of the peas and pods, few cut vegetables, few muthiya balls, again layer peas and pods vegetables and muthiya (2-3 layers)
7. Put water until everything is submerged. Put bringal and potato in the last layer and cook until 2 whistles in medium flame and then 10 minutes slow flame.
As the cold creeps in, Gujaratis can’t help but daydream about this veggie wonder. It’s like a winter hug for your taste buds! Picture this: veggies dancing in a pot, spices playing hide-and-seek, and your stomach doing a happy dance. Undhiyu isn’t just a dish; it’s a Gujarati winter anthem! 🌶️🍠
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