17, January 2026. By -Kaushik

Undhiyu is the crown jewel of Gujarati cuisine. This slow-cooked vegetable casserole is a seasonal delicacy, traditionally made in winter when fresh green garlic, purple yam, and papdi (flat beans) are in abundance. Whether you are making it for Uttarayan (the kite festival) or a cozy family dinner, this recipe captures the authentic “Surti” taste.
​Prep time: 45 mins
​Cook time: 45 mins
​Serves: 4-6 people

Ingredients You’ll Need

Category Ingredients
Vegetables Surti Papdi (Flat beans), Purple Yam (Kand), Sweet Potato, Baby Eggplants, Baby Potatoes
Muthiya (Dumplings) Chickpea flour (Besan), Fenugreek leaves (Methi), Spices
Green Masala Fresh Coconut, Cilantro, Green Chilies, Ginger, Green Garlic
Seasoning Mustard seeds, Ajwain (Carom seeds), Hing, Oil

Step-by-Step Instructions
​1.Prepare the Muthiya (Fenugreek Dumplings): In a bowl, mix 1 cup chopped methi leaves, ½ cup besan, a pinch of turmeric, chili powder, sugar, and salt. Add a little oil and water to form a stiff dough. Shape into small oval dumplings and deep-fry until golden brown. Set aside.
​2.Prep the Vegetables: String and slit the Surti papdi into halves. Peel and cube the purple yam and sweet potatoes. Slit the baby potatoes and eggplants in a “cross” (+) shape, keeping them whole at the base for stuffing.
​3.Make the Green Masala Paste: In a blender or mortar and pestle, grind 1 cup fresh grated coconut, 1 cup coriander leaves, 3-4 green chilies, 1 inch ginger, and ½ cup green garlic into a coarse paste.
​4.Season the Masala: Mix the paste with salt, 1 tbsp coriander-cumin powder, 1 tsp turmeric, 2 tbsp sugar, and a squeeze of lemon juice. This is the heart of your Undhiyu!
​5.Stuff the Veggies: Generously stuff the prepared green masala into the slits of the baby potatoes and eggplants. Keep the remaining masala aside to use in the gravy.

6.​The Tempering (Vaghar): Heat ½ cup oil in a heavy-bottomed pressure cooker or a large pot. Add mustard seeds and 1 tsp ajwain. Once they crackle, add a pinch of hing (asafoetida).
​7.Sauté the Beans and Roots: Add the Surti papdi and a pinch of baking soda (to keep them green). Sauté for 2 minutes. Add the cubed purple yam and sweet potatoes.
​8.Layer the Stuffed Veggies: Carefully place the stuffed potatoes and eggplants on top of the bean layer. Pour the remaining green masala over the vegetables. Do not stir vigorously; you want to keep the layers intact.
​9.The Slow Cook: Add about ½ cup of water. If using a pressure cooker, cook for 2 whistles on medium heat. If using a pot, cover with a lid (traditionally with water on top of the lid) and slow-cook until the roots are tender.
​10.Final Assembly: Once the vegetables are cooked, gently fold in the fried Muthiya. Simmer for another 5 minutes so the dumplings soak up the flavors. Garnish with more fresh coconut and cilantro.

Pro Tips for the Perfect Undhiyu
​Oil is Key: Don’t be shy with the oil! Authentic Undhiyu requires a good amount of oil to prevent the vegetables from getting mushy and to enhance the flavor.
​Green Garlic: If you can’t find fresh green garlic, use regular garlic cloves, but the green variety provides that signature winter aroma.
​Don’t Over-mix: Use a flat spatula to gently toss the vegetables so the stuffed eggplants and potatoes stay whole.

Disclaimer :

All content on this food blog is for informational purposes only. Recipes, tips, and nutritional information are based on personal experience and research and are not a substitute for professional medical or dietary advice. Results may vary, and readers should consider allergies, health conditions, and individual needs before trying any recipe. The blog owner is not responsible for any outcomes resulting from the use of this information.