Ingredients

• 1 cup surti papdi (valor beans)
• 2 small brinjals, slit
• 1 cup purple yam (suran), cubed
• 1 cup sweet potatoes, cubed
• 1 cup baby potatoes
• ½ cup green peas

• 1 cup fresh methi leaves, chopped
• ½ cup besan (gram flour)
• 2 tbsp wheat flour
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste
• Oil for frying

• 1 cup fresh coriander leaves
• ½ cup fresh coconut, grated
• 2 green chillies
• 1 tbsp ginger paste
• 1 tsp cumin seeds
• 1 tsp sugar
• Salt to taste

• 4 tbsp groundnut oil
• ½ tsp ajwain (carom seeds)
• ½ tsp hing (asafoetida)
• ½ tsp turmeric powder

Instructions

1. Prepare the Vegetables: Wash and cut all vegetables as required. Slit brinjals and keep them in water to prevent discoloration.
2. Make Methi Muthia: Mix methi leaves, flours, spices, and salt. Knead into a soft dough, shape into small logs, and deep fry until golden. Keep aside.
3. Prepare Green Masala: Grind coriander, coconut, green chillies, ginger, cumin, sugar, and salt into a coarse paste without adding water.
4. Stuff the Vegetables: Stuff brinjals and potatoes with prepared green masala. Reserve some masala for gravy.
5. Start Cooking: Heat oil in a heavy pot, add ajwain and hing. Add surti papdi, yam, sweet potatoes, and peas.
6. Add Stuffed Vegetables: Arrange stuffed brinjals and potatoes on top. Sprinkle turmeric and remaining green masala.
7. Slow Cook: Cover and cook on low heat for 35–40 minutes, stirring gently once or twice without breaking vegetables.
8. Add Muthia & Serve: Add fried methi muthia, mix gently, cook for another 5 minutes, and serve hot.

Why You’ll Love This Recipe

• Authentic Gujarati winter special
• Loaded with seasonal vegetables
• Balanced sweet, spicy, and earthy flavours
• Perfect festive main course
• Tastes better as it rests

Common Mistakes

• Cooking on high heat
• Adding too much water
• Skipping muthia
• Overmixing while cooking

Variations

Matla Undhiyu: Cook in earthen pot for smoky flavour.
No Onion No Garlic: Traditional and sattvic version.
Spicier: Increase green chillies.

Personal Note

Undhiyu is one dish that truly tests patience, but the result is worth every step. I love making it during winter mornings when the kitchen fills with the aroma of coconut and spices. It’s a recipe that brings people together.