Undhiyu is one of my favorite shaak. When I was growing up, my Naani made Surti Undhiyu along with Bajri no Rotlo. It would taste spicy, tangy and sweet. I learned very quickly that there are different versions of Undhiyu. My grandmother on the other hand made a Gujarati Undhiyu and she would pair it along with Puris and Keri no Ras. That Undhiyu would be little more spicier and less sweet. My favorite part from the Undhiyu are the Methi na Muthiya. They are made with Fenugreek leaves and chickpea flour and then steamed with the vegetables. Be it Gujarati or Surti Undhiyu, I loved both versions and I am sure there are many more versions out there. 

What is Undhiyu?

Undhiyu is a medley of seasonal vegetables and herbs. Undhiyu is derived from the word “Undhu” which means upside down in Gujarati. It is traditionally cooked in a an earthen pot called “Matlu” that is placed upside down under the ground. The Matlu is then fired from above. It is then slow cooked for hours in very little oil and water. The steam of vegetables and the flavors from the herbs comes together. It turns so delicious and has lot of different textures. While today we can’t cook this traditionally, I am sharing an easy recipe that you can follow. It brings out similar flavors and textures. 


Undhiyu | Surti Undhiyu | Gujarati Undhiyu

While making Undhiyu, it is very important to know some tips and tricks. It may be hard to get all the vegetables and beans so make the most of what you have on hand. Adjust the taste as per your taste and what you grew up eating. Some people may prefer sugar and some don’t. The vegetables need to be steamed till they are 3/4th  done as the last process may not cook them well. If you are able to find the green or fresh garlic in the market then get that as nothing beats the flavor of that garlic. Muthiyas can be made few days ahead and stored in a container. To preserve the green color of the vegetables you can use baking soda but it’s optional. In my recipe video I did not use the baking soda. The undhiyu tastes good fresh and the more it sits the more flavorful it gets so you can store it in refrigerator and enjoy it the next day. 
Prep Time 15 minutes
Cook Time 40 minutes
Course lunch, Main Course
Cuisine gujarati, Indian
Servings 4 people


  • 3-4 pieces of brinjals washed
  • 3-4 pieces of baby potato washed
  • 1/2 cup fresh lilva dana
  • 1/2 cup flat green beans cut into 1/2 inch surti papdi
  • 3/4 cup of purple yam Kand optional
  • 1/2 cup valod
  • 10 muthias
  • 1/2 cup water or as needed
  • 2 tablespoon of oil
  • 1 raw Bananas
  • 1/2 cup chopped cilantro to garnish

Coconut Cilantro Stuffing

  • 1/2 cup grated coconut frozen
  • 1/2 cup chopped coriander leaves
  • 4-5 green chilies
  • 1/2 tablespoon ginger paste
  • 1/4 cup green garlic chopped or 8-10 garlic cloves
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 1 tsp sugar optional
  • 1 tsp carom seeds ajwain seeds
  • 1 tsp baking soda optional

Topper Chutney

  • 1 tablespoon grated coconut
  • 2 pieces of fresh turmeric
  • 1/4 cup chopped green garlic
  • 1 tsp salt
  • 1 tablespoon lime juice
  • 1/4 cup thin sev


  • Blend together green chilies, ginger and green garlic (use garlic cloves if green garlic not available)
  • In a bowl mix together grated coconut, green chili and ginger garlic paste, ajwain seeds, turmeric powder and salt
  • You can add baking soda to the mixture to retain green color
  • Cut the raw banana into 3-4 (3 inch pieces)
  • Cut the Brinjals, Bananas and potatoes criss cross
  • Fill the brinjal and potatoes with the coconut mixture and leave 1/2 of the coconut mixture
  • Add the valod, papdi and lilwa to the remaining coconut mixture and mix it well
  • Steam the brinjal, yam, bananas and potatoes in one container and valod papdi and lilva mixture in seperate container for 25 minutes or you can cook them on high pressure for 10 minutes and let it self release
  • Meanwhile blend together all the ingredient listed for the topper chutney
  • In a wide pan heat oil
  • Stir fry cooked Brinjal, potatoes, beans mixture
  • Add topper chutney, water, muthiya pieces and water and cover and cook for 15 minutes and till muthiya softens
  • Garnish with chopped cilantro and serve hot with puri, Bajri no rotlo or jalebi
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