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 gm surti papdi, stringed, whole
  • 100 gm raw banana chunks peeled
  • 100 gm yam chunks (kand) peeled
  • 100 gm sweet potato chunks
  • 100 gm small brinjals – slit into two
  • 4-5 green chillies crushed
  • 1 tsp grated ginger
  • ½ tsp crushed garlic
  • 2 cups coriander leaves, finely chopped
  • 1 tbsp fresh ground coconut
  • 1 tsp gram flour
  • ¼ tsp asafoetida
  • ½ tsp turmeric powder
  • 1 tsp ajwain seed
  • 1 tbsp lemon juice
  • sea salt to taste
  • ½ tbsp dry dates powder

For Muthiya

  • 100 gm methi leaves finely chopped
  • ½ cup gram flour (besan)
  • 1 tsp red chili powder
  • sea salt to taste


For Muthiya

Mix all the ingredients for Muthiya and make stiff dough. Form into small oval dumplings. Cook in boiling water for about 2 minutes, drain and keep it aside.

For the Vegetables

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

Boil 1 cup of water 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, ajwain, asafoetida, muthiya and sea salt. Cover and cook on low flame till all the vegetables are almost done.

Add coriander, lemon 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 mins, until all veggies are cooked and the spices are blended well.

Serves 5-6