Undhiyu Recipe | Surti Undhiyu

Undhiyu Recipe | Surti Undhiyu


Undhiyu is a traditional Gujarati dish that showcases the rich and diverse flavors of the region. This mixed vegetable curry is a winter specialty, prepared with a variety of fresh vegetables and a unique blend of spices. Let’s embark on a culinary journey to recreate this Gujarati delight in your kitchen.


For the Undhiyu Mix:

  • 1 cup surti papdi (Indian beans)
  • 1 cup small brinjals, halved
  • 1 cup sweet potatoes, cubed
  • 1 cup purple yam (ratalu), cubed
  • 1 cup raw banana, cubed
  • 1 cup potatoes, cubed
  • 1 cup pigeon peas (tuvar lilva)
  • 1/2 cup fresh toovar (pigeon peas)
  • 1/2 cup grated coconut

For the Masala Paste:

  • 1 cup fresh coriander leaves
  • 1/2 cup fresh fenugreek leaves
  • 1/4 cup grated coconut
  • 6-8 green chilies
  • 1 inch ginger
  • 4-6 cloves of garlic
  • 1 teaspoon sesame seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder

For Tempering:

  • 4 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon asafoetida
  • 1/2 teaspoon turmeric powder


  1. Prepare the Vegetables:
    • Clean, peel, and chop all the vegetables as mentioned in the ingredients.
  2. Make the Masala Paste:
    • In a blender, combine all the ingredients for the masala paste. Blend into a smooth paste.
  3. Stuff the Vegetables:
    • Take the brinjals and stuff them with the masala paste. Repeat for all brinjals.
  4. Assemble the Undhiyu:
    • In a large pot, layer the vegetables one by one. Start with surti papdi, followed by sweet potatoes, yam, banana, and potatoes. Add the stuffed brinjals on top. Sprinkle pigeon peas and fresh toovar.
  5. Add the Masala Paste:
    • Pour the remaining masala paste over the layered vegetables.
  6. Cooking:
    • Cover the pot and cook on a low flame for about 25-30 minutes or until the vegetables are tender.
  7. Prepare the Tempering:
    • In a small pan, heat oil. Add mustard seeds, asafoetida, and turmeric powder. Pour this tempering over the cooked undhiyu.
  8. Garnish:
    • Garnish with grated coconut and fresh coriander leaves.


Undhiyu is not just a dish; it’s a celebration of flavors and a testament to the culinary artistry of Gujarati cuisine. The combination of fresh vegetables and aromatic spices creates a symphony of tastes that will transport you to the vibrant streets of Gujarat. Serve it with hot puris or steamed rice for a complete experience.

Now, gather your ingredients, put on your apron, and immerse yourself in the joy of cooking this authentic Undhiyu recipe.

Frequency Asked Questions (FAQ):

Q1: Can I customize the vegetables in Undhiyu?

Certainly! While the traditional recipe includes specific vegetables, feel free to add or omit according to your preference. Experimenting with seasonal veggies can add a unique touch.

Q2: Can I make Undhiyu in advance?

Yes, Undhiyu tastes even better when allowed to sit for a while. Make it in advance, refrigerate, and reheat before serving.

Q3: Can I make a smaller batch of Undhiyu?

Absolutely. Adjust the quantities of vegetables and spices according to your serving size. The key is to maintain a balance of flavors.


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