How to make Undhiyo - Most popular Gujarati dish, cooked during the winter season.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Purple Yam (kand) (कंद), Raw bananas

Cuisine : Gujarati

Course : Main Course Vegetarian

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Undhiyo Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

You can also find more Main Course Vegetarian recipes like Baba Ghanoush, Dhansak, Kadai Gobhi Methi Palak, Vankaya Poornam.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Undhiyo Recipe

  • Purple Yam (kand) peeled 250 grams

  • Raw bananas 2

  • Green garlic 1/2 cup

  • Green peas shelled 1/2 cup

  • Scraped coconut 3/4

  • Surti papdi stringed seeds separated 300 grams

  • Fresh coriander leaves chopped 4 cups

  • Ginger-green chilli paste 2 tablespoons

  • Baking powder a pinch

  • Baby potatoes,peeled 8

  • Baby brinjals slit into 4 without cutting through 6

  • Salt to taste

  • Coriander powder 2 teaspoons

  • For Muthiya

  • Whole wheat flour (atta) 1/2 cup

  • Gram flour (besan) 1/4 cup

  • Fresh fenugreek (methi) chopped 1 cup

  • Salt to taste

  • Carom seeds (ajwain) 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Ginger-garlic-green chilli paste 1 teaspoon

  • Oil 2 tablespoons

  • Yogurt


Step 1

To make muthiyas mix wheat flour and gram flour in a bowl. Add fenugreek leaves, salt, carom seeds, turmeric powder, red chilli powder, ginger-green chilli paste, 2 tsps oil, yogurt and sufficient water and knead into stiff dough. Divide the dough into small equal portions and shape them into cylindrical muthiyas.

Step 2

Heat sufficient oil in a kadai and deep fry the muthiyas till golden. Drain on absorbent paper.Cut purple yam into big cubes. Peel raw bananas and cut into big cubes and put into a bowl.

Step 3

Chop green garlic. Grind together green peas and ¼ cup coconut. Place surti papdi and their seeds in a bowl. Add some of the coconut-green pea mixture and mix. Mix remaining coconut, coriander leaves and green garlic.

Step 4

Add ginger-green chilli paste, pinch of soda and mix well. Pour 4 tbsps of the hot oil into a non stick pan. Add carom seeds and when they begin to change colour, add 2 cups water and let it come to a boil.

Step 5

Add purple yam to raw bananas. Add baby potatoes and brinjals. Add some of the coconut-green garlic mixture, remaining coconut green pea mixture and salt and mix well.

Step 6

Add remaining coconut-green garlic mixture, coriander powder and salt to the surti papdi mixture and spread it in a layer in the pan. Over it put the vegetable mixture. In between keep the muthiyas. Cover and cook till all the vegetables are done. Serve hot.