Undhiyu Recipe

Undhiyu is signature cuisine of Gujarat. You will find this recipe as an integral part of menu in every wedding, festival and occasions. Rich in vegetables this recipe is also called as Surti Undhiyu (word surti comes from city of Gujarat Surat). Word Undhiyu is taken from word undhu which means upside down, this recipe is traditionally cooked in a pot which is placed upside down on the flames. So, undhiyu basically is a one pot vegetable savoured in states of Gujarat. Though most of the vegetables used here are seasonal , still one can try hand on this recipe with vegetables available in the market. The best season to savour undhiya is winters as most of the vegetables and beans like broad beans are available in winters.

If cooked by traditional method, undhiyu takes lot of time to cook. All the veggeis and muthiyas are separately fried.  But here we are preparing it in less time consuming method. Here all vegetables along with methi muthia (also called as dumplings) are steamed in a pressure cooker. Instead of steam you can also deep fry these methi muthiyas. Here vegetables like raw banana, ivy gourd, small brinjals,sweet potatoes, small potatoes,  kand (purple yum, surti papdi (flat beans), and fresh pigeon peas also called as tuvar beans or lilva( in Guajarati) are added. If tuvar lilva (pigeon peas) are not available one can also add fresh green peas. Onions and ginger garlic paste is added for flavour but, if you do not eat onion garlic, you can skip them also. Generally undhiyu is cooked using too much of oil, but when u are making it at home, you can cook it in less oil as well. Once it is prepared, combine it with puris and rice and satisfy your taste buds.

If you are looking for more Gujrati food do check Handvo, Gujrati Dal, Gujrati Kadhi.

How to make Undhiyu Recipe