Authentic Gujarati Undhiyu Recipe Winter Special Surti Undhiyu

Learn how to make authentic Gujarati Undhiyu — a winter delicacy made with mixed vegetables, methi muthiyas, and aromatic spices. Perfect for festive meals!

Gujarati Undhiyu is a vibrant mixed vegetable delicacy that represents the heart of Surat’s winter cuisine. Traditionally cooked upside down (“undhu” means upside down in Gujarati), this one-pot wonder combines root vegetables, seasonal beans, methi muthiyas, and a medley of spices to create a rich, earthy dish that’s both hearty and nutritious.

This recipe is a centerpiece of Uttarayan (Makar Sankranti) celebrations in Gujarat and is often served with puri or shrikhand. In this post, we’ll prepare an authentic Surti Undhiyu — following the traditional layering method — with all the cultural, health, and cooking insights you need to perfect it at home.

🧂 Ingredients for Gujarati Undhiyu

For the Vegetables:

• 1 cup surti papdi (broad beans)

• 1 cup valor papdi (flat beans)

• 1 medium sweet potato, cubed

• 1 small raw banana, cubed

• 1 cup small brinjals (baingan), slit

• 1 cup purple yam (ratalu), cubed

• 1 cup baby potatoes, halved

For the Methi Muthiyas:

• 1 cup fresh methi (fenugreek leaves), chopped

• 1 cup besan (gram flour)

• 2 tbsp wheat flour

• 1 tsp ajwain

• 1 tsp red chili powder

• 1 tsp sugar

• Salt as required

• Oil for frying

For the Masala Mix:

• 1 cup freshly grated coconut

• ½ cup chopped coriander leaves

• 2 tbsp roasted peanuts

• 1 tbsp sesame seeds

• 2 tbsp lemon juice

• 2 tsp ginger-garlic-green chili paste

• 1½ tsp garam masala

• 2 tsp coriander powder

• Salt to taste

• 3 tbsp oil

🍳 Step-by-Step Recipe for Surti Undhiyu

Step 1: Prepare the Methi Muthiyas

1. Combine all the muthiya ingredients in a bowl.

2. Add a little water to form a stiff dough.

3. Shape into small oval dumplings.

4. Deep fry until golden brown. Set aside.

Step 2: Prepare the Masala Filling

1. Mix grated coconut, coriander, peanuts, sesame, lemon juice, and spices.

2. Stuff this masala into the slit brinjals and raw banana cubes.

3. Keep remaining masala aside for layering.

Step 3: Layering and Cooking

1. Heat oil in a heavy-bottomed kadhai.

2. Add carom seeds and a pinch of asafoetida.

3. Layer all vegetables one by one – root veggies at bottom, then stuffed veggies, beans, and muthiyas.

4. Sprinkle leftover masala between layers.

5. Add ½ cup water, cover with lid, and cook on low flame for 35–40 minutes.

6. Stir occasionally to prevent sticking.

Step 4: Finishing Touch

Once vegetables are tender and masala coats everything evenly, add a drizzle of lemon juice and garnish with coriander.

🪴 Quick Facts

🍽️ Serving and Plating

Serve hot Undhiyu with puris or bajra rotla, accompanied by shrikhanda or basundi. Garnish with chopped coriander and a squeeze of lemon for brightness. For festive occasions, serve in a clay handi for authentic flavor and presentation.

🧊 Storage and Reheating Tips

• Refrigerate leftovers in an airtight container for up to 2 days.

• Reheat in a kadhai with a splash of water to retain moisture.

• Avoid microwaving methi muthiyas as they may turn hard.

💚 Health Benefits

• Rich in fiber and plant protein from mixed vegetables and legumes.

• Methi muthiyas provide iron and digestive benefits.

• Coconut and sesame add healthy fats.

• Low oil versions can be steamed for a diabetic-friendly variation.

🧠 Expert Tips for Perfect Undhiyu

1. Always use seasonal winter vegetables for authentic taste.

2. Do not over-stir once vegetables start softening.

3. Frying muthiyas ensures they stay intact during simmering.

4. Traditional earthen pot cooking enhances aroma.

5. Serve immediately for best texture and flavor.

🪔 Cultural Insight: The Essence of Uttarayan and Undhiyu

Undhiyu is more than just a dish — it’s a seasonal ritual in Gujarat, especially in Surat and Baroda. During Uttarayan (kite festival), families cook large batches in clay pots buried underground, letting the flavors mingle slowly overnight. This communal cooking tradition reflects the warmth and joy of winter gatherings.

🔗 Usefull Links

• Methi Thepla Recipe

• Gujarati Dal Recipe

• Shrikhand Recipe

❓ FAQs on Gujarati Undhiyu Recipe

Q1. What is the main difference between Surti Undhiyu and Kathiyawadi Undhiyu?
Surti Undhiyu includes sweet undertones from yam and banana, while Kathiyawadi is spicier with less coconut.

Q2. Can Undhiyu be made without frying muthiyas?
Yes, you can air-fry or steam muthiyas for a healthier version.

Q3. How to make Undhiyu vegan-friendly?
It’s naturally vegan — just avoid using ghee in the tempering.

Q4. What to serve with Undhiyu?
Traditionally paired with puri, shrikhand, or bajra rotla for a balanced Gujarati meal.

Q5. Can I cook Undhiyu in a pressure cooker?
Yes, cook for 2 whistles on medium flame to speed up the process.

This Gujarati Undhiyu recipe captures the essence of Gujarat’s winter bounty in one wholesome pot. With earthy vegetables, aromatic masala, and golden muthiyas, it’s a dish that embodies tradition, health, and celebration. Make this at home and savor the rich legacy of Surti flavors — the perfect festive meal for family and friends.