Undhiyu is a traditional, absolutely delicious dish from Gujarat, made using some unique vegetables which are available only during the winters. There are various methods of preparing Undhiyu, some using only green masala which I have shown in this post and some using dry spice powders. Some use fresh coconut whereas some use roasted peanuts powder and some, a combination of both.

Have you heard about Jain Undhiyu? I recently got to learn about it through my friend who not only taught me this very Surti Undhiyu, but came along and literally cooked it for me. I have been cooking Undhiyu for the last 20 years, using various techniques. But this one was the one I was searching for! This particular undhiyu does not use any spice powders except for the muthiyas and is not on the sweeter side. But the taste is awesome.

Coming to Jain Undhiyu, well it uses some unique veggies including ivy gourd and naturally no root vegetables at all. Again there’s no garlic used too. But still tastes amazing as told to me by my friend.

For some more traditional dishes, do take a look at the following recipes too……

1. Bharli Bhendi

2. Bharilli Vaangi In NKGSB Style

3. Bharli Kaarli

4. Pithla Bhaakar

Here’s the recipe for the delicious Surti Undhiyu…..

Prep Time : 40 min

Cooking Time : 35 min

Serves : 8


  • 150 gm Kavli Surti Papdi
  • 150 gm Surti Papdi
  • 150 gm Tuvar (Whole beans which yield approx 3/4 cup Tuvar Danaa)
  • 150 gm Kand (Purple Yam)
  • 2 medium Sweet Potatoes (Ratala/Ratalu)
  • 10 baby Potatoes
  • 3 small Raw Bananas
  • 8 Surti Vaangi (Surti Brinjals / Small Purple Brinjals)
  • 150 gm Fresh Green Garlic
  • 1/4 tsp Turmeric Powder
  • Salt to taste

For The Garlic Green Chilli Paste :

  • Green Garlic Cloves
  • 8 medium Dry Garlic Cloves
  • 6-8 Spicy Green Chillies (Dark Green Ones) … To be adjusted as per preference

For The Masala :

  • 1 cup Fresh Finely Grated Coconut (1 Coconut)
  • 1 cup Chopped Coriander Leaves
  • All the Green Garlic Stalks…. Finely Chopped
  • Ground Garlic Green Chilli Paste
  • 2 tbs Undhiyu Masala ….. To be adjusted as per preference
  • 5 tsp Sugar…. To be adjusted as per preference
  • 1 pinch Cooking Soda
  • 1/4 tsp Turmeric Powder
  • Juice of 1 Lemon
  • Salt to taste

For The Muthiya :

  • 3/4 cup Fresh Fenugreek Leaves…. Chopped
  • 3/4 cups Besan (Chickpea Flour)
  • 1 1/2 tbs Fine Semolina
  • 1/2 tbs Whole Wheat Flour
  • 1/4 tsp Turmeric Powder
  • 3/4 tsp Red Chilli Powder
  • 3/4 tsp Corriander Powder
  • 1/4 tsp Cumin Powder
  • 1 Tsp Ainseed (Saunf)
  • 2 tsp Sugar
  • 1/4 tsp Asafoetida
  • 2 tbs Oil
  • 1 pinch Cooking Soda
  • Salt To Taste
  • 3 cups Oil For Frying The Muthiyas

For The Tempering :

  • 3 cups Oil
  • 1 tsp Carrom Seeds (Ajwain/Owaa)
  • 1 pinch Cooking Soda


  1. To make the Surti Undhiyu, first break away the ends of both types of papdi and remove the threads (strings) at the edges.
  2. Open up both types of papdi to discard worms if any and seperate the beans within.
  3. Break the longer kavli papdi into two and keep the shorter ones just as they are.
  4. Similarly, open the tuvar to get the tuvar danaa and discard the peels.
  5. Wash these veggies and set aside to drain.
  6. To start the cooking process, first we have to make the muthiyas. Use only the fenugreek leaves and discard the stems.
  7. Wash them thoroughly and drain. Chop finely the fenugreek leaves and add the mentioned ingredients (for muthiyas) to it.
  8. Add little water and knead into a medium stiff dough. Grease your palms and roll out small balls out of the dough.
  9. Heat a kadhai and add the mentioned quantity of oil to it for frying the muthiyas.
  10. When it heats up, release the muthiyas into it in batches and fry on low and later medium flame till red in colour and crisp.
  11. This way, the muthiyas turn crispy. Set aside till further use. Use this same oil further for the tempering.
  12. For the garlic paste, grind together the garlic cloves from the green garlic, dry garlic cloves and green chillies without using water.
  13. Finely chop the washed and drained corriander leaves and green garlic stalks.
  14. For the masala, mix together the ground garlic green chilli paste, chopped coriander leaves, chopped garlic stalks, finely grated coconut, sugar, undhiyu masala, cooking soda, 1/2 tsp turmeric powder, lemon juice and salt to taste.
  15. Wash all the vegetables throughly and drain well.
  16. Cut off the stems of the brinjals and make single vertical slit in it halfway from both ends in opposite directions. Stuff some masala in the slits and keep aside.
  17. Peel the raw bananas and make a single vertical slit in it. Stuff some masala in it and set aside.
  18. Peel the baby potatoes and make a small vertical slit in it. Stuff some masala in it and keep aside.
  19. Peel the kand and sweet potatoes and cut into large cubes. Keep the remaining masala aside.
  20. Heat 2 kadhais or pans and add the oil leftover after frying the muthiyas to it for tempering.
  21. For this purpose, add about 3/4 cup oil to the pan in which the stuffed vegetables are to be cooked and the remaining oil (this should be at least 1 1/2 cup… Refer notes below) to the pan for cooking the papdi and the beans and tuvar.
  22. Add 1/2 tsp carrom seeds to each kadhai respectively and the cooking soda and 1/4 tsp turmeric powder to the pan for cooking the papdi.
  23. Immediately add the papdi, tuvar and the papdi beans and the stuffed potatoes to the respective kadhais.
  24. Add salt to taste to the papdi (Approx 1 tsp) and saute the papdi well on medium heat and add hot water only to the potatoes so as to cover them.
  25. Cover both kadhais and cook on medium heat for a while, stirring occasionally.
  26. After about 7-8 minutes, when the papdi turns soft add the remaining masala to it and mix well.
  27. Cook covered stirring occasionally. The papdi and beans get cooked in about 15-20 minutes. Switch off the flame and set aside.
  28. After the potatoes have been cooking for about 10 minutes, add the muthiyas and stuffed brinjals to the potatoes and some more hot water if required to immerse them.
  29. Top it with a layer of the stuffed raw bananas, cubed sweet potatoes and kand and some of the masala and cover and cook further on medium heat.
  30. After about 6-7 minutes, stir the bottom slightly with the back of the spoon or using the tip of the spoon handle.
  31. Do not mix the layers at all and if required do add some more hot water to it.
  32. Cover and cook again, repeating this procedure till all the vegetables are fully cooked.
  33. When done, switch off the heat and mix these veggies and the cooked papdi and beans well.
  34. Set this undhiyu aside till serving time for all the flavours to seep well into the vegetables.
  35. Serve this delicious and aromatic Surti Undhiyu with hot pooris or phulkas.

Note :

For this dish, I have used 2 kadhais for cooking different vegetables as the papdi needs no water and lesser time to be cooked and if mixed with other vegetables while cooking, it becomes mushy at the end.

If at all the leftover oil after frying the muthiyas falls short for the tempering, then do add some extra oil for the same. Again, please note that more oil is necessary for cooking the papdi as it is to be cooked without any water and this helps to maintain the shape and colour of the Papdi to some extent.

The kand too can be alternatively deep fried after the muthiyas are done and added to the papdi towards the end when it is almost about to be fully cooked.

It is advisable to cook the Undhiyu well before serving or even half a day in advance as this helps all the flavours to seep into the prepared dish and the Undhiyu turns out more delicious!

Undhiyu Masala is available in stores, but if you manage to get the original one from Navsari in Gujarat, then it would be the best as that masala imparts a unique flavour to the Undhiyu.

If not using this masala, then increase the quantity of corriander leaves by 1/3 cup and the dry normal garlic by 4-5 cloves.

For the green masala, it is advisable to grind only the green garlic cloves along with the green chillies and dry garlic cloves (the regular ones) without using any water and to chop the green stalks finely rather than grinding them!
Green Garlic :

Valor/Kavli Papdi :

Tuvar danaa (top), Surti Papdi, Surti Papdi beans :

Fresh Green Garlic, Spicy and Less Spicy Green Chillies, Dry Garlic Bulb :

Kand, Surti Vaangi, Baby Potatoes, Raw Bananas :

Muthiya :

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! πŸ˜ƒ


  1. Wow! This sounds delicious, and I love the choice vegetables used in here. It is difficult to get fresh garlic here, does it make any big difference if I prepare this undhiya without these?

    Liked by 1 person

    1. Hi! Thanks a lot!
      Actually the dry garlic is as important as the fresh one. But if unavailable, I think the dry garlic will bring equal flavour, just the flavour of the stalks will be missing! You can always give it a try! I think you must 😊

      Liked by 1 person

  2. This is one of my favourite.. I never dared to make this but one of gujrati friend and neighbor in Mumbai used to give me a bowl full of Undhiyo whenever they made this..Your’s looks delicious, such a detailed recipe.

    Liked by 1 person

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