Undhiyo Recipe - 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), Raw bananas

Cuisine : Gujarati

Course : Main Course_Veg

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Undhiyo Recipe - How to make Undhiyo


Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • 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.

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