Winter Special Undhiyu Recipe | Traditional Gujarati Mixed Vegetable Dish

Name: Winter Special Undhiyu
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4-5 servings
Cuisine: Gujarati / Indian
Ingredients: 200g methi / fenugreek leaves, washed; 100g purple yam / surti alu, cubed; 100g raw banana, cubed; 100g green beans, cut; 100g eggplant, cubed; 1/2 cup peas; 1/2 cup grated coconut; 2 tbsp sesame seeds; 2 tbsp coriander leaves, chopped; 2 tsp ginger-garlic paste; 2 tsp green chili paste; 2 tsp sugar; Salt to taste; 3-4 tbsp oil; 1/2 tsp turmeric powder; 1 tsp cumin seeds

About This Undhiyu Recipe

There are some dishes that don’t just fill your stomach they fill your heart with memories, stories, and the warmth of home. Undhiyu is one of those rare treasures. For Gujaratis, especially during winter, Undhiyu is not just a recipe; it’s a celebration. A pot full of fresh winter vegetables, aromatic Surti Undhiyu masala, soft methi muthia, and slow-cooked flavors that feel like a warm hug on a cold day. Whenever I think of authentic Gujarati Undhiyu, I’m instantly transported back to childhood winters, when the kitchen would come alive with the sound of sizzling oil, the earthy aroma of yam and brinjal, and the chatter of my mother and grandmother deciding which vegetables were “fresh enough” for the season.

Growing up, winters meant early-morning vegetable markets overflowing with fresh surti papdi, purple yam, raw banana, tuvar beans, and tender methi leaves all the essentials of a good winter special Undhiyu recipe. My grandmother always said that Undhiyu is not cooked, it is crafted. Every vegetable is cut a certain way, each spice is roasted to perfection, and the entire dish is left to simmer slowly so the flavors “become friends,” as she put it. Whether you make Surti Undhiyu traditional style, mixed vegetable Undhiyu, or the special Undhiyu with methi muthia, the soul of the dish remains the same.

Winter Special Undhiyu Recipe | Traditional Gujarati Mixed Vegetable Dish

The beauty of this dish lies in how rustic and wholesome it is. Undhiyu has its roots in village-style Gujarati cooking, where vegetables were placed in upside-down handmade clay pots buried underground hence the name “Undhu” meaning “upside down”. Today, even though we make easy Undhiyu at home, sometimes even without a pressure cooker, the essence of that traditional slow-cooking technique still remains.

What makes Undhiyu even more special is how strongly it is tied to festivals. Whether it’s Makar Sankranti, weddings, family feasts, or community gatherings, Gujarati Undhiyu is almost always the centerpiece. Paired with hot puris, jaggery chikki, and fresh sugarcane juice, this meal becomes a celebration of the winter harvest. And for those who prefer lighter meals, there’s even a healthy Undhiyu recipe made with less oil, steamed muthia, and fresh vegetables.

Another unique charm of this dish is that it is incredibly versatile. You can make no-onion no-garlic Undhiyu, Surti Undhiyu, village-style Undhiyu, or even a simple home-style version for busy days. Each one has its own character, shaped by the ingredients and memories behind it. And yet, one thing remains constant: Undhiyu is food meant to be shared. Its generous portions, layered flavors, and festive appeal make it perfect for big family tables, much like the ones we grew up around.

Today, as I recreate this traditional Undhiyu recipe, I realize that I’m not just making a dish I’m reliving the warmth of my heritage. And that’s the true magic of Undhiyu. Every spoonful carries the comfort of tradition, the joy of winter, and the soul of Gujarat.

What Make This Undhiyu Is Special

Undhiyu is not just another mixed vegetable curry it is a dish that carries the warmth of Gujarati culture, the joy of winter, and the essence of family gatherings. What makes this authentic Gujarati Undhiyu truly special is the way every ingredient is treated with respect. Each vegetable surti papdi, baby potatoes, raw bananas, purple yam, tuvar, and methi has its own character, and when they come together, they create a harmony that feels almost festive on its own.

The slow-cooking method is another reason this dish stands out. Traditional Surti Undhiyu is prepared patiently, allowing the spices, coconut, coriander, sesame, and jaggery to melt into the vegetables, giving them a deep, earthy sweetness that’s impossible to recreate in a hurry. Even when made at home in a simple pot, the aroma of Undhiyu simmering fills the house with a comforting, wintery warmth.

The presence of methi muthia makes this dish even more iconic. These slightly crisp, beautifully spiced mini dumplings soak up the masala and become tender inside, adding texture and richness. Whether steamed, fried, or made with less oil for a healthy Undhiyu, they are the soul of this recipe.

What also makes Undhiyu special is its connection with festivals. In Gujarat, no Makar Sankranti celebration feels complete without a big pot of Surti Undhiyu served with puris, shrikhand, or jalebi. It represents abundance, prosperity, and togetherness the exact emotions festivals are meant to bring.

Most importantly, this dish adapts beautifully. You can prepare an easy Undhiyu at home, a no-onion, no-garlic Undhiyu, or even an Undhiyu with less oil without losing its authentic charm. It welcomes variations while keeping its roots intact.

In every spoonful, you taste winter, nostalgia, and tradition the reason Undhiyu remains one of Gujarat’s most loved and celebrated dishes

Ingredients List For Winter Special Undhiyu Recipe

Mixed Vegetables

Gujarati Undhiyu is celebrated for its use of fresh, seasonal winter produce. These vegetables bring natural sweetness, aroma, and rich texture.

Surti Papdi (Hyacinth Beans) – 2 cups
Fresh, tender papdi adds signature Gujarati flavor and slight sweetness.

Valor Papdi – 1 cup
Broad beans that give authentic Surti touch and earthy notes.

Purple Yam / Ratalu – 1 cup (cubed)
Adds beautiful color, mild sweetness, and creaminess.

Sweet Potatoes – 1 cup (cubed)
Makes the dish naturally sweet and softens the masala.

Small Baby Potatoes – 6–8
They absorb masala well and give bite to the dish.

Raw Banana – 1 medium (pieces)
Balances flavors and adds a unique soft texture.

Brinjals (Small Round) – 4–5
These help soak spices and give the authentic Undhiyu feel.

For Fresh Green Masala

This masala gives Undhiyu its iconic aroma and taste.

Fresh Coriander Leaves – 1 to 1.5 cups (finely chopped)
Adds freshness, color, and base flavor.

Green Garlic – ½ cup (chopped)
A winter essential gives that strong Gujarati winter aroma.

Ginger – 1 tbsp (grated)
Enhances warmth and depth.

Green Chilies – 3–4 (adjust spice)
Brings a natural spicy kick.

Grated Coconut – ½ cup
Makes the masala thick, slightly sweet, and creamy.

Coriander Powder – 2 tsp
Adds earthiness and binds other spices.

Cumin Powder – 1 tsp
Gives a warm, roasted flavor.

Sesame Seeds – 2 tbsp
Classic Gujarati touch—adds nuttiness and helps thicken.

Jaggery – 1–2 tbsp
Balances spice and sourness with mild sweetness.

Salt – as per taste

Fresh Lemon Juice – 1 tbsp
Brightens the masala and balances richness.

Dry Spices (Undhiyu Special Masala)

Turmeric Powder – ½ tsp
Adds color and warmth.

Red Chili Powder – 1–1.5 tsp
For heat and color.

Garam Masala – 1 tsp
For a hint of warmth and depth.

Ajwain (Carom Seeds) – ½ tsp
Helps digestion and enhances earthy flavors.

For Methi Muthia

Muthia adds soul to Undhiyu soft, flavorful, and slightly sweet.

Fresh Methi Leaves – 1 cup (finely chopped)
Gives a signature aroma and healthy bitterness.

Besan (Gram Flour) – 1 cup
Binds the dough.

Wheat Flour – ⅓ cup
Adds structure to muthia.

Semolina – 2 tbsp
Makes muthia light and slightly crispy.

Ginger-Green Chili Paste – 1 tsp

Sesame Seeds – 1 tbsp
Trademark Gujarati muthia flavor.

Turmeric Powder – ¼ tsp

Red Chili Powder – ½ tsp

Jaggery – 1 tbsp (crushed)
Adds a sweet note to balance bitterness.

Oil – 1 tbsp (for dough)

Salt – to taste

Water – as required
To form a soft dough (not sticky).

For Cooking Undhiyu

Oil – 4–5 tbsp (or less for healthy version)
Undhiyu absorbs oil slightly, so enough quantity helps flavors balance.

Hing – 1 pinch
Enhances digestion and adds iconic Gujarati aroma.

Mustard Seeds – ½ tsp
For tempering.

Carom Seeds – ¼ tsp
Boosts earthy flavor and aid digestion.

Optional Enhancers

Kala Masala / Undhiyu Masala – 1 tsp
Elevates dish to restaurant-style flavor.

Fresh Coconut (for garnish)
Adds light sweetness and fresh aroma.

Coriander Leaves (fresh)
For final garnish and color.

Essential Equipment Needed For Recipe

Large Heavy-Bottom Kadai or Pot: Ensures slow, even cooking important for traditional Undhiyu.

Steamer or Idli Cooker: Used for steaming methi muthia.

Mixing Bowls: For preparing masala, stuffing, and muthia dough.

Spatula / Flat Ladle: Helps in gentle mixing so vegetables don’t break.

Colander / Strainer: For washing and draining vegetables.

Measuring Cups & Spoons: Helps maintain accurate masala proportions.

Knife & Chopping Board: For cutting mixed vegetables evenly.

Small Grinder / Blender: To grind fresh Undhiyu masala (if making at home).

How To Make Perfect Authentic Gujarati Undhiyu:

Prepare the Vegetables:

Begin by thoroughly washing all the vegetables. Peel the sweet potatoes, raw bananas, and potatoes, and cut them into uniform medium-sized pieces to ensure even cooking. Trim the beans and cut them into 2–3 inch pieces. Slice the eggplants into rounds or halves depending on size. Keep all vegetables organized in separate bowls so that each type cooks evenly and layers properly.

Make the Muthia (Fenugreek Dumplings):

In a mixing bowl, combine fresh grated methi leaves, besan (gram flour), a pinch of turmeric, red chili powder, ginger paste, chopped green chilies, and salt. Gradually add water to form a soft but slightly firm dough that holds its shape. Divide the dough and shape it into cylindrical dumplings about 1–1.5 inches thick. These muthias are a unique highlight of Surti Undhiyu and absorb the spices beautifully.

Prepare the Spice Paste:

Grind together grated coconut, coriander seeds, cumin seeds, green chilies, ginger, garlic, and a little water to make a smooth aromatic paste. This paste is the soul of the Undhiyu, giving it a rich and authentic Gujarati flavor. Adjust the green chilies for the desired spice level.

Fry the Muthias:

Heat a small pan with oil on medium flame and lightly fry the muthias until they turn golden brown on all sides. Ensure they are cooked lightly and not crispy as they will steam further in the main cooking. Set them aside on a plate lined with paper towels to remove excess oil.

Layer the Vegetables:

Take a heavy-bottomed pan, kadhai, or traditional handi. Start layering the firmer vegetables like sweet potatoes, beans, and raw bananas at the bottom. Layer softer vegetables such as eggplants, potatoes, and carrots on top. Sprinkle salt, turmeric, and half of the prepared spice paste over each layer, ensuring every piece is coated. This layering technique ensures uniform cooking and deep flavors.

Add the Muthias and Remaining Spice Paste:

Place the fried muthias gently over the top of the vegetable layers. Spread the remaining spice paste evenly over everything. Optionally, add 1–2 teaspoons of ghee for richness and aroma, which enhances the traditional taste.

Steam Cook the Undhiyu:

Cover the pan tightly with a lid or foil to trap the steam. Cook on very low heat for 40–50 minutes, allowing the vegetables and muthias to steam slowly. Avoid stirring frequently to prevent breaking the muthias. This slow steaming process ensures the flavors blend deeply and the vegetables retain their shape.

Check and Adjust:

After about 40 minutes, carefully check the vegetables for tenderness by inserting a fork. If required, sprinkle 2–3 tablespoons of water around the edges to prevent the vegetables from sticking or burning. Continue steaming until all vegetables are perfectly tender.

Final Touch and Serving:

Once cooked, gently mix the layers without breaking the muthias too much. Garnish with freshly chopped coriander leaves and a squeeze of lemon juice for added freshness. Serve hot with puris, rotis, or steamed rice for a wholesome and festive meal.

Chef Style Pro Tips For Recipe

Use Fresh, Seasonal Vegetables: Fresh vegetables, especially root vegetables, give authentic taste and texture to your Undhiyu.
Marinate Muthia Properly: Soak the methi muthia dough in spices before steaming; it helps them retain flavor and stay soft.
Slow-Cooking is Key: Cook on low flame to allow spices to blend and vegetables to absorb flavors fully.
Control Oil Quantity: Traditional Undhiyu uses mustard oil; for a healthier version, reduce oil but maintain some for authentic flavor.
Add Fresh Herbs: Garnishing with coriander or a dash of lime juice just before serving enhances aroma and freshness.
Avoid Overcooking: Vegetables should be tender yet firm to hold shape. Overcooking makes the dish mushy.
One-Pot Method: Cook vegetables and muthias together in a heavy-bottomed pan for minimal cleanup and maximum flavor.
Serving Tip: Undhiyu tastes best hot and fresh; reheat gently on low flame to preserve texture.
Adjust Spice Levels: Customize red chili and green chili as per family preference.
Make Ahead for Festivals: Prepare in advance and reheat just before serving during festive occasions.

How To Enjoy This Winter Special Undhiyu

Serve Hot: Undhiyu is best enjoyed straight from the stove while it’s steaming hot, as the flavors are more vibrant and aromatic.

Accompany with Indian Breads: Pair with soft rotis, phulkas, or parathas for a complete meal. The rich vegetable masala complements the bread perfectly.

With Rice: Serve alongside steamed basmati rice or jeera rice for a comforting, wholesome lunch or dinner.

Garnishing: Sprinkle fresh coriander leaves and a little lime juice over the top just before serving for added freshness and aroma.

Yogurt Side: A bowl of fresh curd or raita balances the spiciness and adds a cooling effect.

For Festivals: Plate in a decorative bowl, add crispy fried methi leaves or sev on top for a festive touch.

Accompanying Drinks: Serve with a glass of chaas (buttermilk) or fresh lime soda for a refreshing pairing.

Meal Prep Tip: Store in an airtight container and reheat gently; it tastes even better the next day as flavors deepen.

Kid-Friendly Version: Reduce chili and serve with pav (Indian bread rolls) or plain rice to make it suitable for children.

Plating Idea: For gatherings, arrange muthias and vegetables in sections on a platter and drizzle a little tempered oil for visual appeal.

Nutritional Info / Diet Info (Per Serving)

Calories: 220 kcal

Protein: 6 g

Carbohydrates: 28 g

Fats: 10 g

Fiber: 6 g

Vitamins & Minerals: Rich in Vitamin C, Vitamin A, Iron, and Calcium from fresh vegetables and methi leaves

Diet-Friendly: Vegan, Gluten-Free, High-Fiber, Low to Moderate Fat, and Protein-Rich

Trying This Twist Of Winter Special Undhiyu

Surti Undhiyu
This is the traditional Gujarati version, where a mix of fresh vegetables and muthia (fenugreek dumplings) are slow-cooked in an earthen pot or steamed. The vegetables retain their texture while absorbing the subtle spices, giving a rustic and authentic taste that transports you straight to Surat.

Winter Special Undhiyu
Packed with seasonal winter vegetables like purple yam, surti papdi, and sweet potato, this variation has a rich, hearty flavor. It’s perfect for cold weather, offering warmth and nutrition in every bite.

Methi Muthia Undhiyu
Adding fenugreek leaf dumplings to your undhiyu introduces a soft, flavorful element that’s rich in vegetarian protein. This version is slightly aromatic and offers a healthy, homely twist to the classic recipe.

Undhiyu Without Onion & Garlic
For those observing fasting or dietary restrictions, this light and healthy version skips onions and garlic without compromising on taste. The spices and vegetables shine through, making it perfect for simple, wholesome meals.

Low-Oil / Healthy Undhiyu
Cooked with minimal oil, often steamed or slow-cooked, this version is ideal for diet-conscious readers. It’s high in fiber, retains nutrients, and keeps the flavors intact.

Undhiyu with Raw Banana
Combining banana, sweet potato, beans, and other vegetables, this is a classic winter favorite. The raw banana adds a unique texture and slightly sweet undertone, balancing the spice beautifully.

Gujarati Undhiyu with Dumplings
A festive version featuring a mix of muthia, potatoes, and beans. It’s hearty, protein-rich, and serves as the centerpiece for traditional Gujarati celebrations.

Steamed Undhiyu
Cooked in a steamer to retain maximum nutrients, this variation is less oily and healthier, yet retains the authentic taste. The vegetables stay firm, and the muthia remain soft and aromatic.

Undhiyu Masala Version
This variation is extra spiced and tangy, perfect for festive meals or parties. The intensified flavors make it a crowd-pleaser, especially when paired with roti or puris.

Village-Style Undhiyu
Prepared using traditional methods with earthen pot cooking, this version offers rustic, earthy flavors. The slow cooking enhances the aroma and gives a wholesome, farm-to-table experience.

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Frequently Asked Questions

How do you make authentic Gujarati Undhiyu at home? ➤

Sauté chopped vegetables with spices and steamed dumplings (muthiya). Cook in a heavy-bottomed vessel with a little oil or ghee, adding water gradually, until all vegetables are tender and flavors blend.

What vegetables are used in traditional Undhiyu? ➤

Traditional Undhiyu uses purple yam (ratalu), surti papdi (beans), green peas, eggplant, potatoes, raw banana, and fenugreek dumplings (muthiya). Seasonal vegetables vary slightly.

How do you make Surti Undhiyu step by step? ➤

Prepare muthiya from fenugreek, gram flour, and spices. Layer chopped vegetables, add spices, and steam or cook slowly with a little oil. Add muthiya during cooking. Finish with fresh coriander and serve hot.

Can Undhiyu be made without onion and garlic? ➤

Yes, Undhiyu is naturally flavorful from spices, vegetables, and herbs, so onion and garlic are optional and can be skipped.

How do I make methi muthia for Undhiyu? ➤

Mix fenugreek leaves with gram flour, spices, and a little oil. Shape into small dumplings and steam or lightly fry before adding to Undhiyu.

Can I make Undhiyu in a pressure cooker or steamer? ➤

Yes, you can steam vegetables and muthiya together in a steamer or pressure cook on low heat without creating too much pressure, to retain flavors and texture.

How long can homemade Undhiyu be stored in the fridge? ➤

Store in an airtight container for 2–3 days. Reheat gently on low flame or in a steamer to retain texture and flavors.

Can Undhiyu be frozen for later use? ➤

Yes, freeze in airtight containers for up to 1 month. Thaw in the fridge and reheat slowly to avoid soggy texture.

What is the best oil or ghee to use for Undhiyu? ➤

Traditionally, use ghee or a mix of ghee and vegetable oil. Ghee enhances flavor and gives rich aroma while cooking vegetables and muthiya.

How do I make Undhiyu less oily but still flavorful? ➤

Use minimal oil, steam or cook slowly, and rely on spices, fresh herbs, and moisture from vegetables to enhance flavor without extra oil.

Which occasions or festivals is Undhiyu traditionally served on? ➤

Undhiyu is traditionally served during Uttarayan (Makar Sankranti) and other Gujarati festivals or special occasions as a celebratory dish.

Final Thought

Undhiyu is more than just a winter delicacy it’s a celebration of Gujarati flavors and tradition. With its medley of seasonal vegetables, aromatic spices, and soft methi muthia, every bite tells a story of home-cooked warmth and festive joy. Whether you prepare it the classic Surti Undhiyu way or try a healthier, low-oil version, this dish is perfect for family meals, special occasions, or even a comforting weekday dinner.

Cooking Undhiyu allows you to connect with the rich heritage of Gujarat, exploring textures, flavors, and aromas that are both rustic and sophisticated. Tips from culinary experts like Ranveer Brar can elevate your experience, showing how simple ingredients can be transformed into a wholesome, memorable feast.

So gather your fresh vegetables, embrace the slow-cooked magic, and enjoy the heartwarming taste of authentic Gujarati Undhiyu with your loved ones.