How to make Undhiyo - SK Khazana -

This famous mixed vegetable dish from Gujarat is made during the winter months

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Small brinjals (छोटे बैंगन), Small potatoes

Cuisine : Gujarati

Course : Main Course Vegetarian

Undhiyo - SK Khazana

Undhiyo - SK Khazana Recipe Card


Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 41-50 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Undhiyo - SK Khazana Recipe

  • Small brinjals 8

  • Small potatoes 8

  • Medium raw bananas cut into 1½ inch pieces and slit crosswise 2

  • Purple yam peeled and cubed 150 grams

  • Surti papdi stringed and halved 150 grams

  • Fresh coriander leaves chopped 2 cups

  • Green garlic chopped 1/2 cup

  • Green chillies finely chopped 1 teaspoon

  • Fresh coconut scraped 1 1/2 cups

  • Salt to taste

  • Gram flour 1 cup

  • Whole wheat flour 1/2 cup

  • Yogurt 1/4 cup

  • Garlic-green chilli paste 1 tablespoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Fresh fenugreek leaves chopped 1 cup

  • Oil 2 tablespo to deep fry

  • Carom seeds 1 1/2 teaspoons

  • Fresh coriander sprig to garnish


Step 1

Take coriander leaves in a mixing bowl, add green garlic, green chillies, coconut and salt and mix well.

Step 2

Slit brinjals and potatoes crosswise without cutting through and stuff some coriander mixture in the slits and keep them on a plate. Similarly, stuff some coriander mixture into the slits of raw banana pieces and keep them on another plate.

Step 3

Put purple yam cubes into another bowl. Add half the remaining coriander mixture and mix well. Add surti papdi to the remaining coriander mixture and mix well.

Step 4

Take gram flour in another mixing bowl, add wheat flour, yogurt, garlic-green chilli paste, coriander powder, chilli powder, turmeric powder, salt and fenugreek leaves. Add sufficient water and knead into a soft dough. Divide the dough into equal portions and shape into medium size cylinders or muthiyas.

Step 5

Heat sufficient oil in a kadai, slide in the muthiyas and deep-fry till golden brown. Drain on absorbent paper.

Step 6

Heat 2 tablespoons oil in a non-stick pressure cooker, add carom seeds and sauté for a few seconds.

Step 7

Spread surti papdi mixture and top with stuffed potatoes. Spread yam mixture over the potatoes, top with stuffed brinjals and raw bananas. Place fried muthiyas on top, cover the cooker and cook under pressure till the pressure is released 2 times.

Step 8

Open the lid when the pressure has reduced completely, transfer undhiyo into a serving bowl, garnish with a coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.