Undhiyo Recipe


Undhiyo is the most famous Gujarati delicacy, cooked with potatoes, brinjals and some unique ingredients. This dish can be served either as a main dish or as a side dish, however you serve, believe me it is all time hit Gujarati dish.Undhiyo

Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 4


  • 1/2 kg medium size potatoes (peeled and chopped)
  • 4 bay brinjals (baingan)
  • 1 cup broad beans chopped
  • 10 cloves garlic paste
  • 1 tsp ginger paste
  • 1/2 cup yam (kand)
  • 2 tbsp oil
  • A pinch of asafoetida (hing)
  • 2 cups raw banans (peeled and chopped)
  • 1/2 cup shredded coconut
  • 3-4 green chillies finely chopped
  • 1/2 tsp turmeric powder
  • 1-1/2 tsp mustard seeds
  • 2 tbsp cilantro finely chopped
  • Salt to taste

For making Muthiya you will need:

  • 1/2 cup Bengal Gram Flour (besan)
  • 1/2 cup fenugreek Leaves (kasuri methi)
  • 1 inch ginger
  • 2-3 green chillies
  • Oil for deep-frying
  • Salt to taste

How to make Undhiyo :

  1. Wash the brinjals in normal tap water, slit and cut into 4-5 pieces each.
  2. Combine all the ingredients of making muthiya without adding oil.
  3. Make a soft and firm dough.
  4. Divide the dough into small equal portions and shape each into one-inch long half-inch thick rolls.
  5. Heat sufficient oil in a deep-fryer.
  6. Deep fry the prepared rolls till golden brown,  remove and keep aside.
  7. Heat another pan and add 2 tbsp of cooking oil.
  8. Add mustard seeds along with asafoetida.
  9. When the seeds starts crackling , add chopped beans, salt and spices.
  10. Make the layers of rest of the vegetables by spicing up them with some salt and turmeric powder.
  11. Stir fry for 6-7 minutes on high flame heat.
  12. Now add 2 cups of water, cover the pan and simmer the flame.
  13. Leave to cook for about 12-15 minutes.
  14. Now gently mix the fried muthiyas and again simmer the gas.
  15. We just need to cook it for last 8-10 minutes at low temperature.
  16. Gently stir the vegetables occasionally.
  17. Garnish the dish with grated coconut.
  18. Serve hot with Indian roti or naan.


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