Most popular Gujarati dish, cooked during the winter season. This recipe is from FoodFood TV channel

New Update
Main Ingredients Purple Yam (kand), Raw bananas
Cuisine Gujarati
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Undhiyo

  • 250 grams Purple Yam (kand) peeled
  • 2 Raw bananas
  • 1/2 cup Green garlic
  • 1/2 cup Green peas shelled
  • 3/4 Scraped coconut
  • 300 grams Surti papdi stringed seeds separated
  • 4 cups Fresh coriander leaves chopped
  • 2 tablespoons Ginger-green chilli paste
  • a pinch Baking powder
  • 8 Baby potatoes,peeled
  • 6 Baby brinjals slit into 4 without cutting through
  • to taste Salt
  • 2 teaspoons Coriander powder
  • For Muthiya
  • 1/2 cup Whole wheat flour (atta)
  • 1/4 cup Gram flour (besan)
  • 1 cup Fresh fenugreek (methi) chopped
  • to taste Salt
  • 1/2 teaspoon Carom seeds (ajwain)
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Ginger-garlic-green chilli paste
  • 2 tablespoons Oil
  • Yogurt


  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.
  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.
  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.
  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.
  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.
  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.