Undhiyu

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About the Recipe

Undhiyu is one of those dishes that doesn’t arrive quietly. It brings winter with it. The moment fresh Surti papdi, purple yams, baby brinjals and green garlic start showing up in the market, Gujarati homes know it’s time. Undhiyu isn’t just a meal; it's a legacy. It’s prepared like a small family event. Someone sits and strings papdi, someone peels kand, someone mixes the masala, and kids wait for that first whiff from the kitchen.

Traditionally, the dish wasn’t even made on a gas stove. Villagers used to pack all the vegetables and masala into a matlu, seal it, turn it upside down, and slow-cook it over a fire pit. That earthy, smoky taste is the original soul of Undhiyu. Even though it’s usually made on a burner, the spirit remains the same: slow cooking, gentle heat, and patience.

What makes Undhiyu special? The way every ingredient keeps its identity. The firm papdi, the soft yams, the tender brinjals, the slightly crisp methi-muthiya - each adds its own texture. When layered correctly, they soak up the masala without turning into a mash. The dish is hearty, colourful and feels like a celebration even on an ordinary day.

Most people remember where they tasted their best Undhiyu, or who in the house made it perfectly. Serve it with hot pooris or soft rotis, and suddenly the table feels warmer.

Undhiyu is humble winter produce, transformed through time, patience and tradition. It’s a dish that tastes of the season, of family, and of home. Perfectly simple, and always worth the effort.

Time & Servings

Prep time: 40-50 minutes (includes cleaning papdi and preparing muthiya)

Cook time: 45-60 minutes (dum on low flame until oil separates)

Serves: 2 Thaals

Ingredients

Vegetables & Main Items

• 125 g - Small Val Papdi (Choti Val Papdi)
• 125 g - Large Val Papdi (Badi Val Papdi)
• 125 g - Surti Papdi (Surti Papdi)
• 125 g - Pigeon Pea Pod / Tuwar Papdi (Tuwar ki Papdi)
• 75 g - Green Peas (Hara Vatana)
• 3-4 nos - Small Purple Eggplant (Purple Baigan)
• 2 nos - Medium Potatoes (Aloo)
• 1 no - Sweet Potato / Shakar Kand (Shakkar Kand)
• 1 medium - Purple Yam / (Kand)
• 1 no - Raw Banana (Kachcha Kela)

For Besan‑Methi Muthiya (Fenugreek Dumplings)

• 100 g - Fenugreek Leaves (Methi ki Bhaji)
• 125 g - Gram Flour (Besan)
• 40 g - Wheat Flour (Atta)
• Salt - to taste
• 2 pinches - Carom Seeds (Ajwain)
• 1/2 tsp - Cumin Powder (Jeera Powder)
• 2 tsp - Coriander Powder (Dhania Powder)
• 1/2 tsp - Garam Masala Powder
• 1 tsp - Turmeric Powder (Haldi)
• 1 tsp - Red Chilli Powder (Mirchi Powder)
• 1 tbsp - Ginger‑Garlic Paste (Adrak Lasan Paste)
• 1 tsp - Sugar (Shakkar)
• 1 tbsp - Oil (Tel)
• 1/2 tsp - Baking Soda
• Oil - for shallow frying

For Masala and Cooking

• 5 medium - Tomatoes (for juice)
• 1 glass - Water (to mix with tomato juice)
• 1 handful - Fresh Coriander (Hara Dhania), roughly chopped
• 1/2 cup - Garlic (Hara Lasan) roughly
• 1 tbsp - Ginger‑Garlic Paste (Adrak Lasan Paste)
• 1/2 cup - Grated Coconut (Nariyal) lightly roasted
• 1/2 cup - Roasted Sesame Seeds / Peanuts (Sing Dana) coarsely powdered
• 3-5 nos - Green Chillies (Hari Mirch)
• 1-1.5 cups - Cooking Oil (Tel)
• 2 tsp - Carom Seeds (Ajwain) for baghar
• Salt - to taste
• 4-5 tbsp - Tamarind Chutney (Imli Ki Chutney)

Method

1. Clean and prepare papdi: Hold each Small Val Papdi and Large Val Papdi by the pod seam and gently pull to split into threads. Break each pod into four pieces. Clean Surti Papdi and Tuwar Papdi by removing only the seeds; place cleaned seeds and whole papdi separately into bowls.
2. Soak in hot water: Pour hot water over the cleaned papdi and over the seeds that need softening. Keep aside. Hot water helps soften and remove any small pests.
3. Prepare vegetables: Peel and cut Purple Yam, Sweet Potato, Raw Banana and Potatoes into medium pieces. Slice the Eggplant, but keep them whole if you plan to stuff or apply masala.
4. Make Besan‑Methi Muthiya dough: Finely chop Fenugreek Leaves. In a bowl, mix Besan, Wheat Flour, chopped Methi, Salt, Ajwain, Cumin Powder, Coriander Powder, Garam Masala, Turmeric, Red Chilli Powder, Ginger‑Garlic Paste, Sugar, Oil and Baking Soda. Knead into a tight dough using just enough water, so the dough holds shape. Let it rest for 10 minutes.
5. Shape and fry muthiya: Make small lemon‑sized balls from the dough. Heat the oil on medium‑low. Shallow fry the muthiya in batches until light golden and crisp on the outside. Do not over‑fry. Drain and keep aside.
6. Fry root vegetables: Lightly fry the potato, Sweet Potato, and purple yam pieces on medium heat till they attain a medium golden colour. Drain and keep aside. These add texture and a roast note to the final undhiyu.
7. Prepare tomato base and green masala: Extract juice from the tomatoes and dilute with a glass of water; strain. In a mixer, combine Fresh Coriander, Garlic, Ginger‑Garlic Paste, roasted Coconut, roasted Peanut powder, Green Chillies and pulse to a coarse paste. Add salt and a little water if needed, and grind it to a smooth Paste.
8. Baghar (tempering) and initial cooking: In a large heavy pot, heat about 1/2 cup oil on medium. Add Ajwain and let it sizzle. Add the green masala paste and sauté for 5-7 minutes, until the oil starts to release and the masala has reduced. Keep the flame moderate so spices bloom without burning.
9. Add tomato juice and season: Pour the tomato juice mixture into the pot, add Salt and Red Chilli Powder if needed, then mix well. Add 4-5 tablespoons of tamarind chutney and adjust for tanginess. Let the gravy simmer.
10. Add papdi and seeds: Drain the soaked papdi and seeds well. Add the seeds and papdi into the pot and gently fold them into the gravy. Cover and cook for 5-7 minutes till the papdi is almost tender.
11. Layer the vegetables and muthiya: Arrange the Eggplants, Raw Banana, Fried Potatoes, Purple yams and Sweet potatoes over the papdi layer. Scatter the fried Methi‑Muthiya on top. Pour any remaining tomato water gently around the edges to create steam. Do not stir vigorously.
12. Dum cooking: Cover the pot and simmer on a low flame. Cook until vegetables are tender, and the muthiya absorb the flavours. Keep an eye gravy so reduces but does not completely dry out. The aim is a moist, well‑coated mix where oil begins to separate from the sides.
13. Final finish: Once cooked, gently loosen from the bottom with a spatula to bring up masala without breaking the muthiya. Give two or three gentle turns only. If required, sprinkle a little chopped coriander.

Serve: Serve hot with Pooris, Rotis or a spoon of shrikhand on the side for contrast.