Undhiyu is a traditional Gujarati dish that is a winter delicacy, made with a mix of seasonal vegetables, fenugreek dumplings (muthiya), and a blend of aromatic spices. It is slow-cooked to perfection, often enjoyed with puris and shrikhand. This dish is especially popular during the Uttarayan festival in Gujarat.
Ingredients for Undhiyu
• 1 cup baby potatoes, peeled
• ½ cup green peas
For Methi Muthiya (Fenugreek Dumplings):
• ½ tsp turmeric powder
• ½ tsp sugar
• 1 tbsp oil
• 1 tbsp grated coconut
• 1 tsp red chili powder
• 1 tbsp lemon juice
• 2 tbsp oil
Step-by-Step Recipe for Undhiyu
Step 1: Prepare the Methi Muthiya
1. In a mixing bowl, combine chopped fenugreek leaves, besan, wheat flour, turmeric, red chili powder, coriander powder, cumin powder, sugar, salt, baking soda, lemon juice, and oil.
3. Shape the dough into small oval dumplings.
2. Stuff this masala paste into the baby brinjals and baby potatoes.
3. Place the stuffed brinjals and potatoes on top.
1. Add the fried methi muthiya to the cooked vegetables.
• Garnish with freshly chopped coriander leaves and grated coconut.
• Slow-cooking enhances the taste, so avoid rushing the process.
FAQs on Undhiyu
If Surti Papdi is unavailable, you can use broad beans or flat beans as an alternative.
Yes, you can refrigerate Undhiyu for up to 2-3 days. Reheat on low heat before serving.
Yes, you can add carrots, ivy gourd (tindora), or any other winter vegetables of your choice.