Undhiyo Recipe - A delightful combination of assorted seasonal vegetables and fresh Indian herbs.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Potatoes, Brinjals

Cuisine : Gujarati

Course : Main Course_Veg


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Undhiyo Recipe - How to make Undhiyo


Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium


  • Potatoes 2 inch cubes2 large

  • Brinjals 6-8 small

  • Purple Yam (kand) 2 inch cubes400 grams

  • Fresh pigeon peas (kacha tuvar) 1 cup

  • Surti papdi split1 cup

  • Raw bananas 2 inch pieces2

  • Fresh green garlic finely chopped1/2 cup

  • Fresh coriander leaves chopped1 cup

  • Fresh green peas crushed1 cup

  • Coconut scraped1 cup

  • Green chilli paste 2 tablespoons

  • Sugar 2 tablespoons

  • Lemon juice 1 tablespoon

  • Ginger paste 1 tablespoon

  • Salt to taste

  • Oil to deep fry

  • Carom seeds (ajwain) 1 teaspoon

  • For Muthiya

  • Whole wheat flour (atta) 1 cup

  • Gram flour (besan) 1/4 cup

  • Fenugreek leaves (methi) finely chopped1/2 cup

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Sugar 1 teaspoon


Step 1

To make muthiyas, mix all the ingredients and three tablespoons of oil into a stiff dough. Divide into small portions and shape each into one-inch long half-inch thick rolls.

Step 2

Heat sufficient oil in a kadhai and deep-fry the muthiyas on medium heat till cooked through and light golden. Drain and place on an absorbent paper and set aside.

Step 3

In the same oil lightly fry the potatoes and purple yam separately till light golden. Drain and place on an absorbent paper and set aside.

Step 4

For the stuffing mix together green garlic, coriander leaves, green peas, coconut, green chilli paste, a pinch of sugar, lemon juice, ginger paste and salt in a bowl. Stuff some of this stuffing mixture into the slits of brinjals and raw banana pieces.

Step 5

Heat two tablespoons of the oil left after deep frying. Add ajwain and sauté. Add leelva tuvar and surti papdi and stir. Add half a cup of water and salt, cover and cook for two to three minutes. Open the lid and sprinkle a little of the stuffing mixture.

Step 6

Place the brinjals in a layer over this. Sprinkle a little of the stuffing mixture over this too. Place the raw banana pieces in a layer and once again sprinkle some of the stuffing mixture.

Step 7

Over this place a layer of the fried potatoes and purple yam and sprinkle the remaining stuffing mixture. Drizzle two to three tablespoons of oil all around and over the top. Toss lightly. Cover and cook on very low heat for ten minutes.

Step 8

Open the lid and place the muthiyas, cover once again and cook on very low heat for about half an hour or till all the vegetables are completely done and soft.

Step 9

Serve hot with puris.