Undhiyu, one of the most loved dishes, has been celebrated by Gujaratis for centuries. Traditionally it was cooked upside down, in a large earthen pot, full of all the ingredients, buried under the ground? Sounds so exciting and tempting right? Did you know where its name came from? Well, this famous Gujarati dish got its name from the word “undhu,” which means upside-down.
People used to cover the pot with charcoal and leave it to slow-cook. This slow cooking allows vegetables to steam nicely and develop that deep, smoky flavor which can be achieved in normal cooking. That’s why Undhiyu tastes so satisfactory, fulfilling and earthy. In this blog we will explore the delicious Undhiyu recipe you would love to try.
What makes Undhiyu special?
It is way beyond a recipe. Undhiyu is an emotion served on a plate in Gujarat. An interesting and unforgettable dish that brings not only families but neighbours together. Packed with seasonal and nutritional winter vegetables along with soft, flavorful methi muthiya also called as fenugreek dumplings. Everything is cooked slowly in a rich whole masala mix, until everything gets a melt-in-the-mouth texture and aroma.
When it is cooked on occasion of Uttarayan it is served with puffed pooris. And when you want to enjoy it as just a classic tradition, it can be paired with sweet jalebi. Undhiyu is a community celebration reflecting the love, and the joy of homemade food.
What is undhiyu made of? It is a mixed vegetable curry made with a colorful blend of winter specialities like purple yam, baby potatoes, raw banana, brinjal, and flat beans, cooked slowly to lock in the unique flavor. Nowadays, it’s generally prepared in heavy pans, pressure cookers, and even the Instant Pots. But do you know the real secret ingredient? It remains the same always, unmatched patience and love.
What Goes Inside Undhiyu?
Undhiyu is just like a festival of seasonal vegetables. It is a diverse mix of fresh ingredients that’s available only in the winter season in Gujarat. Here are some of the ingredients included into it:
- Baby potatoes
- Raw bananas
- Baby brinjals (egg plants)
- Purple yam
- Suran (elephant foot yam)
- Surti papdi (flat beans)
- Valor papdi (broad beans)
- Fresh green pigeon peas (tuvar / lilva)
- Green peas
And the star ingredient, Methi Muthiyas, adds a bitter contrast that balances the sweetness and spices beautifully.
Why Undhiyu is a Winter Superfood
Undhiyu is comforting and an incredibly nutritious dish. It uses many high-fiber root vegetables like fresh beans, and fenugreek, that makes it a powerhouse meal that supports winter wellness naturally.
Nutritional Benefits at a Glance
| Benefit | How it Helps |
| Highly fibrous | Good for digestion + keeps you full |
| Rich in protein | Made of gram-flour and legumes |
| Rich in vitamins and minerals | Boosts immunity, bones, skin, and energy |
| Rich in Fats | Keeps your body warm in winter |
| Good Source Of Antioxidants | Helps to fight inflammation and boosts strength |
Approximate Nutrition per 1 cup serving
| Component | Amount | Health Benefit |
| Calories | 200–250 kcal | Good energy source |
| Protein | 6–8 g | Boosts Muscle & Immunity |
| Fiber | 5–7 g | Supports Gut health |
| Fat | 8–10 g | Warmth healthy body lubrication |
| Vitamin C | 15–20% RDI | Supports immunity |
| Potassium | 350–400 mg | Supports Heart and muscle function |
So, Undhiyu is not just delicious—it’s smart eating.
Classic Gujarati Undhiyu Recipe
Servings: 4–6 people | Time: 60–90 minutes
Ingredients
Vegetables
- 5–6 baby brinjals (eggplants)
- 2 diced potatoes
- 1 sliced raw banana
- 1 cup of cubed purple yam
- ½ cup of surti papdi
- ½ cup of valor papdi
- 1 cup of fresh tuvar (pigeon peas)
- ½ cup of green peas
Spices & Seasoning
- 2 tbsp of oil or pure ghee
- 1 tsp of mustard seeds
- 1 tbsp of cumin seeds
- 1 tsp of turmeric powder
- 1 tsp of red chili powder
- 2 tbsp of coriander powder
- 1 tsp of garam masala
- Salt according to taste
- 2 tbsp of jaggery (for sweetness)
- ½ cup of raw tamarind pulp or fresh lemon juice
- Fresh coriander for garnishing
For Methi Muthiyas
- 1.5 cups of finely chopped fenugreek leaves
- ¾ cup of gram flour
- ¼ cup of wheat flour
- Spices: chili powder, turmeric powder, salt to taste, sugar
- 2 tbsp of oil + extra for frying
- ¼ tsp of baking soda
- Water as needed
Cooking Process
How to Make Methi Muthiyas
- To make fresh crispy muthiyas take all flours, add methi leaves, spices, oil, and baking soda in it. Mix well!
- Pour in a little water to form a semi-firm dough.
- Shape the dough into small balls and you can also make it into cylinders.
- Deep fry until it gets golden brown.
- Once done then keep it aside for later.
How to Cook Undhiyu
- Take a heavy pot, put some oil or pure ghee in it. Heat oil/ghee in a heavy pot. Then add mustard and cumin seeds in it.
- Add spices including turmeric, red chili powder, and coriander powder.
- Then add some potatoes, yam, raw bananas, and beans into it. Mix it gently.
- Then add stuffed baby brinjals (make this stuffing with coriander, garlic, green chilies, sesame, and coconut to enhance taste) in it.
- Add salt, jaggery, tamarind or lemon juice (for tanginess), along with garam masala.
- Place muthiyas and peas on top of it. To avoid breaking try not to stir it too much and avoid breaking.
- Cover with a lid and cook it on the low flame for at least 45–60 minutes.
- Serve it hot and garnish with coriander. It goes well with pooris and rotis.
Regional Variations & Modern Twists
The recipe of undhiyu keeps on changing according to the region and home to home.
Surti Undhiyu
When we talk about Surti undhiyu it is mild in flavors, slightly sweet, and the texture of beans. That is why it is popular in South Gujarat.
Kathiyawadi Undhiyu
Kathiyawadi Undhiyu is more spicy, smoky and loud in flavours. Perfect for a spicy punch. It is made of more garlic, chilies, and sesame seeds.
Jain Undhiyu
Jain undhiyu incorporates only beans and raw bananas instead of potatoes or root vegetables. No compromise on flavors.
Healthy / Diet Version
For health freaks, baked or air-fried versions are perfect. You can skip deep frying.
Vegan Undhiyu
If you are following a vegan diet plan, you can make it with oil instead of ghee and sweetened with coconut sugar instead of dates.
It is so flexible and delicious and that’s why every Gujarati says:
Undhiyu banavvu ek kaam nathi, ek utsav che!
Final Thoughts
Undhiyu is not just a dish, it’s an emotion too – as warm as a hug in winter. Its aromas and memories evoke slow cooking at grandma’s house, cousins cleaning the papdi, rooftop picnics while flying kites, and the happiness of homemade food.
Full of flavor, nutrition and heritage, Undhiyu carries on as a celebrated staple of Gujarati cuisine – nourishing both the body and the heart.
So this winter, allow yourself a big bowl of Undhiyu with hot pooris and jalebi – and let the heritage of Undhiyu warm your soul. For more delicious Gujarati recipes stay tuned with us at Chefs Home Around!
