Surti Undhiyu


Undhiyu is a classic one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine.

It is preparation of vegetables and fenugreek dumplings cooked in an aromatic blend of spices. A traditional recipe from surat.

Undhiyu is generally made during winters in Gujarat, as some of the veggies added in it are only available during this  season.


For The Methi Muthias (makes Approx. 18 To 20)

3 cups chopped Methi (fenugreek leaves)

Salt to taste

1/2 cup Whole wheat flour

1/2 cup Besan

3 tsp Ginger-green chilli paste.

2 1/2 tsp Sugar

1/2 tsp Haldi

1 tsp Chilli powder

a pinch Fruit Salt

3 tbsp Oil

Oil for deep frying

Other Ingredients
1 cup Baby Potatoes , peeled

1 Raw Banana (1”) cubes

3 to 4 Brinjal(small black variety)

1 & 1/4 cups Surti papdi(fresh val) , stringed and cut into halves

3/4 cup Purple Yam (Kand) , peeled and cut into cubes

3/4 cup Yam (Suran) , peeled and chopped

3/4 cup Sweet potato(ratalu)

1/4 cup fresh Toovar dana(arhar)

2 tbsp Oil

1/2 tsp Ajwain

1/4 tsp Asafoetida

a pinch of Fruit Salt

Salt to taste

To Be Mixed Together For Coriander-coconut Masala

1 cup freshly grated Coconut

1/2 cup finely chopped Coriander leaves

1/3 cup finely chopped Green Garlic (fresh lehsun)

1 tbsp Dhana-jeera powder

2 tsp Ginger-green chilli paste

1 1/2 tsp Chilli powder

1 tbsp Sugar

1 tbsp Lemon juice

Salt to taste

3 tbsp finely chopped Coriander leaves


For the Methi Muthias

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 form the fenugreek leaves.Add all the remaining ingredients and knead into a soft dough, adding water only if required.

Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.

Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides.

Drain on an absorbent paper and keep aside.

How to proceed:

Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the segments.

Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.

Combine the fresh vaal, purple yam, yam,sweet potato, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.

Heat the oil in a pressure cooker, add the carom seeds, asafoetida and soda-bi-carb and sauté on a medium flame for a few seconds.

Add the stuffed baby potatoes and brinjal, all the marinated vegetables, salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.

Allow the steam to escape before opening the lid.

Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas and methi muthias, toss gently and cook on a slow flame till the bananas are tender, while stirring occasionally.

Serve hot garnished with coriander.

Happy Cooking !!!


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