Undhiyu is Gujarati Delicacy that also happens to be another one of my husband’s favorite. Gosh, my husband has many favourites and he has agreed to help me set up this blog so I am cooking all his favorites to bribe him 😉 My mother-in-law has been a great help in putting this recipe together. She recently flew in from India and got all tasty ingredients with her from India.

Here it goes folks, this one isn’t for the faint-hearted as it will take well over an hour to prepare and once you’re done, trust me, the result is well worth every single minute spent.
Undhiyu is a famous dish in Surat, India… With Undhiyu, Puri, Shrikhand goes really well!!

Total Time: 1 hours 10 minutes
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Serving: 4


For the Methi Muthias

  • 3 cups chopped fenugreek leaves
  • salt to taste
  • 1/2 whole wheat flour
  • 1/2 cup gram flour
  • 1 1/2 teaspoon ginger paste
  • 1 teaspoon chilly paste
  • 2 1/2 teaspoon sugar
  • 1/2 teaspoon turmeric
  • 1 teaspoon chilly powder
  • a pinch of soda bi-carb
  • 3 tablespoon oil
  • oil to deep fry or optionally you can steam instead of frying

Other Ingredients:

  • 1 cup baby potato
  • a raw banana
  • 3 to 4 baby eggplant, just slit from the top for stuffing
  • 2 cups Avarekayi ( Surati Papadi Lilva), stringed cut into halves
  • 3/4 cup purple yam peeled and cut in to cubes
  • 3/4 cup sweet potato peeled cut in to rounds
  • sunflower oil
  • 1/2 teaspoon carom seeds
  • 1/4 teaspoon asafoetida
  • a pinch of soda bi-carb
  • salt to taste

To Be Mixed Together Coconut and all spicies Masala:

  • 2 cup freshly grated  coconut
  • 1/2 cup chopped coriander
  • 1/2 cup finely chopped green garlic
  • 2 tablespoon coriander and cumin powder
  • 1  teaspoon green chilly paste
  • 1 1/2 teaspoon ginger paste
  • 2 teaspoon garlic paste
  • 2 tea spoon chilly powder
  • 1 1/2 teaspoon garam masala
  • 1 1/2 tablespoon sugar
  • salt to taste

For Tempering:

  • 3 tablespoon oil
  • 1 tablespoon crushed garlic
  • 1 teaspoon carom seeds
  • 1 teaspoon sesame seed
  • 1/2 teaspoon asafoetida
  • 1 tablespoon coriander and green garlic

For the Garnish:

  • finely chopped coriander
  • green garlic
  • freshly grated coconut


Methi Muthias:

  1. Combine the fenugreek leaves and a little salt in a bowl and mix well, allow to stand for 5 to 7 minutes and squeeze out all the liquid from the fenugreek leaves.
  2. Add all the remaining ingredients and knead into a soft dough, adding water if required.
  3. Divide the dough into 20 t0 22 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.
  4. Heat the oil in a pot and deep fry muthias a few at a time on a medium flame till they turn golden brown in color from all the sides.
  5. Drain on an absorbent paper and keep aside.
  6. If you want to steam muthias than steam them in steamer (make them into round shapes) and let them cook 15 -20 minutes. Make sure the muthias are not sticky by using a small toothpick to poke in.


How to Proceed:

  1. Peel baby potato and baby eggplant, make criss-cross slits and make sure to cut carefully by not separating the segments. Stuff them with half of the coconut coriander mixture masala and keep aside.
  2. Combine Avarekayi ( Surati papadi lilva), purple yam, sweet potato and remaining masala mixture in a bowl and keep aside.
  3. Heat the oil in a pot, add the carom seeds, sesame seed,  asafetida, garlic and sauté on a medium flame for a few seconds and when it’s done add little coriander and green garlic.
  4. Add the stuffed baby potato, baby eggplant, all other vegetables, masala mixture, salt and 2 cups of hot water. Mix gently and add Soda bi-carb and let it cook for 30 minutes. once all the vegetables are cooked then, add the bananas and methi muthias, toss gently and cook on a slow flame till the bananas are tender, while stirring occasionally.
  5. Your Undhiyu is ready. Serve hot Garnished with coriander.