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Experience the Purity of Puvi! Use code 'PUVI5' for a 5% discount on your first order.    Note: Delivery times may vary due to our village location.

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Undhiyu is a dish that celebrates the diversity of Gujarati cuisine. This warm bowl of delicacy is made with fresh seasonal veggies and a special spice mix.


Undhiyu Recipe Ingredients: 

For Methi Muthiyas:

  • 1 cup fresh methi leaves, finely chopped 

  • ½ cup besan  

  • ½ cup whole-wheat flour 

  • 2 tbsp Puvi Cold Pressed Ground Oil

  • ½ tsp turmeric  

  • 1 tsp red chili powder 

  • 1 tsp sugar  

  • 1 tsp green chilli-ginger paste 

  • ¼ tsp asafoetida 

  • 1 tsp lemon juice  

  • Pinch of baking soda 

  • Salt as per taste

  • 9 to 10 tbsp Puvi Cold Pressed Ground Nut Oil plus for deep-frying 

For Stuffing:

  • ½ cup besan 
  • ½ cup finely chopped fresh coriander leaves 
  • 1 cup freshly grated coconut 
  • 1 tbsp green chilli-ginger paste 
  • ¼ tsp turmeric  
  • 2 tbsp coriander powder 
  • ½ tsp cumin powder 
  • 2 tsp sugar 
  • 2 tsp lemon juice  
  • Salt as per taste

Other Ingredients: 

  • 4 baby brinjals 
  • 1 raw banana, peel the skin and cut into 4 pieces 
  • 6 baby potatoes, peeled  
  • ½ cup surti papdi (broad beans), stringed and cut into 2 
  • ½ cup valor papdi (green flat beans), stringed and cut into 2 
  • ½ cup fresh toovar dana 
  • ¼ cup green peas 
  • 1 small purple yam (approx. 200 gms), peeled and cut into 1-inch pieces 
  • 2 tbsp Puvi Cold Pressed Ground Nut oil  
  • 1 tsp ajwain seeds
  • 1 tsp cumin seeds
  • 8 garlic pods
  • ¼ tsp asafoetida  
  • Salt as per taste

Preparation of Undhiyu: 

  • To make the methi muthiyas, take a bowl and add all the ingredients with a little water. Knead well to form a stiff dough. Divide the dough into 12 to 14 equal parts and shape them into small cylinders.

  • Heat some Puvi Cold Pressed Ground Oil in a frying pan and deep fry the methi muthiyas until they are golden and crisp. Drain them on paper towels to remove excess oil.

  • To make the stuffing masala, mix all the ingredients in a bowl and keep aside.

  • Cut two slits on each eggplant, banana, and baby potato, without separating them. Stuff them with half of the stuffing mixture and reserve the remaining half for later.

  • Heat some Puvi Cold Pressed Ground Nut oil in a large heavy-bottomed pot over medium heat. Add the carom seeds, cumin seeds, and asafoetida. When they start to sputter, add crushed garlic and sauté for a few seconds. Then add the papdis, toovar dana, green peas, and yam. Season with salt and stir gently.

  • Arrange the stuffed vegetables on top of the other vegetables and sprinkle the rest of the stuffing over them.

  • Pour 2 cups of hot water and mix carefully. Cover the pot and cook on low heat until the vegetables are tender.

  • Place the methi muthiyas on top of the vegetables and cover the pot again. Simmer for another 10 minutes, adding more water if needed. 

  • Garnish with fresh coriander leaves and grated coconut and serve hot.

  • Note: If using a pressure cooker, cook for 4 whistles on low heat.

Few more Recipes To Try!

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