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Mixed Vegetable Undhiyo

This oil free version of the tasty Gujarati speciality is made with seasonal vegetables. So use your favourite fresh vegetables and enjoy the flavours.


For the Vegetables

  • 100 g surti papdi, stringed, whole
  • 100 g peeled raw banana, cut into chunks
  • 100 g peeled purple yam (kand), cut into chunks
  • 100 g sweet potato, cut into chunks
  • 100 g small brinjals, halved
  • 4-5 green chillies, crushed
  • 1 tsp grated ginger
  • ½ tsp crushed garlic
  • 2 cups finely chopped fresh coriander leaves
  • 1 tbsp ground fresh coconut
  • 1 cup water
  • 1 tsp gram flour (besan)
  • ¼ tsp asafoetida (hing)
  • ½ tsp turmeric (haldi) powder
  • 1 tsp carom (ajwain) seeds
  • Unrefined salt to taste
  • 1 tbsp lemon juice
  • ½ tbsp dry dates (kharek) powder

For the Muthiya

  • 100 g finely chopped methi (fenugreek) leaves
  • ½ cup gram flour (besan)
  • 1 tsp red chilli powder
  • Unrefined salt to taste
  • ¼ cup water


For Muthiya

Mix all the ingredients for muthiya together and make a tight dough with a little water, added 1 tsp at a time (do be careful not to add too much water – the methi will release some water, when mixed with salt). Roll into small oval dumplings – about 2 cm in length. Cook the muthiya in boiling water for about 2 minutes, drain and keep aside.

For the Vegetables

Form a paste of green chilli, ginger, garlic, fresh ground coconut and coriander. Mix the chunky vegetables – yam, raw banana, sweet potato & brinjals – with the chilli-masala paste. Marinate for about 30 minutes.

Bring 1 cup of water to a boil in a pan and add all the marinated chunky vegetables and stir well. Cover and cook for 4-5 minutes. Add the papdi, turmeric, gram-flour, carom seeds, asafoetida, muthiya and salt. Cover and cook on low heat until all the vegetables are almost done.

Add coriander, lemon juice and sprinkle some water, if required. Add dry dates powder according to taste and mix well. Cover with a lid and let it cook for another 8-10 minutes, until all the vegetables are cooked and the spices well blended.

Serves 5-6


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