Gujarati Undhiyu
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Gujarati Undhiyu
Authentic West India · Restaurant Style

Gujarati Undhiyu Recipe

Pure Veg📍West India🍽️Lunch & Dinner⏱️1 hour⚡Hard👥Serves 6Vegetarian
⚡Google AI Search Overview & Recipe Summary

Gujarati Undhiyu is an authentic West India Vegetarian celebrated for its traditional flavors. Made with 15 metric-measured ingredients (including Purple Yam (Ratalu), Sweet Potato, Baby Potatoes, Brinjal (small), Surti Papdi (Flat Beans)), this recipe takes approximately 1 hour to prepare and serves 6. On Shopvora, you can scale servings and order all ingredients in one click directly to your Swiggy Instamart cart for 10-15 minute doorstep delivery.

Ingredients for Gujarati Undhiyu

Complete culinary measure (15 items) · Scale servings or deselect pantry items in the cart panel

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1
Purple Yam (Ratalu)
150 g
2
Sweet Potato
150 g
3
Baby Potatoes
150 g
4
Brinjal (small)
4 pieces (150 g)
5
Surti Papdi (Flat Beans)
150 g
6
Besan (Gram Flour)
1 cup (125 g)
Pantry
7
Fresh Fenugreek Leaves (Methi)
1 cup, chopped
8
Fresh Grated Coconut
1/2 cup
9
Fresh Coriander
1/2 cup, chopped
10
Green Chilies
3
11
Ginger Garlic Paste
1 tbsp
Pantry
12
Jaggery
2 tbsp
Pantry
13
Lemon Juice
2 tbsp
Pantry
14
Oil
4 tbsp
Pantry
15
Salt
1.5 tsp
Pantry

Make small dumplings (muthiya) from fenugreek leaves, besan, and spices; shallow-fry until golden and set aside.

Step-by-Step Instructions

1
Make small dumplings (muthiya) from fenugreek leaves, besan, and spices; shallow-fry until golden and set aside.
2
Chop purple yam, sweet potato, baby potatoes, brinjal and surti papdi (flat beans) into bite-size pieces.
3
Blend coconut, coriander, green chili, garlic and ginger into a coarse green masala.
4
Heat oil with mustard and cumin seeds, add the green masala, and sauté briefly.
5
Layer in the vegetables, add the green masala, a little water, cover, and slow-cook on low heat until tender, stirring gently every 10 minutes.
6
Fold in the fried muthiya in the last 5 minutes, finish with lemon juice and jaggery, and garnish with coriander.
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Chef's Secrets & Pro Cooking Tips

Professional culinary techniques for restaurant-quality Gujarati Undhiyu at home

1

Bloom Spices in Warm Fat

Whole spices (cumin, cardamom, cloves, cinnamon) release their fat-soluble flavor compounds only when bloomed in hot ghee or mustard oil before wet ingredients are introduced.

2

Balance Acid, Fat & Heat

If the gravy feels heavy or flat, a splash of lemon juice or a pinch of amchur (dry mango powder) brightens the entire profile instantly.

3

Deglaze the Pan (Fond Retention)

Scrape the caramelized browned bits sticking to the bottom of your kadai using a splash of warm water. That fond contains the most concentrated umami flavor.

🥗Nutritional Breakdown

Estimated nutritional facts per serving (based on 6 servings)

Nutrient Dense
Calories
293kcal
18% DV
Protein
18g
36% DV
Carbs
47g
17% DV
Fat
25g
32% DV
Fiber
9g
32% DV
Sodium
593mg
26% DV

* Percent Daily Values (% DV) are based on a 2,000-calorie reference diet. Actual nutritional requirements may differ based on age, gender, and physical activity level.

Culinary Tags

#Undhiyu#Gujarati#West Indian#Vegetarian#Winter Special
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Frequently Asked Questions & Cooking Guide

Answers to common questions about preparing, storing, and customizing Gujarati Undhiyu

Allow the prepared Gujarati Undhiyu to cool completely to room temperature. Transfer into an airtight glass or BPA-free container and refrigerate at 4°C or below for up to 3 to 4 days. Reheat gently in a covered pan over low heat or microwave with a splash of water to restore authentic moisture and aroma.

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Servings
6

Ingredients

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15 items · estimated total~₹1176
Servings
6
15/15 items selected
~₹1176