Undhiyu – a one-pot Gujarati medley of winter vegetables cooked in a mildly sweet coconut masala. This version is prepared surti style with plenty of green garlic and fried methi muthiya. Seconds? Always.
Btw – it’s a long post, but I highly recommend you take the time to read through it all. I’ve provided loads of tips and notes on the ingredients to help you achieve perfect surti undhiyu.
Note – This recipe was originally posted in January 2010 but I have updated the post with new photos and content. The recipe remains the same.
A 15 mile drive to Wembley in the winter was always exciting – it usually meant my Mum was going to make undhiyu! She made a point of making a special trip to buy all the special vegetables when they were at their freshest.
Ever since I can remember, she’s been preparing her classic undhiyu once every winter and over the past 5 years, I’ve been helping out. I’ve picked up loads of tips and I’m sharing them with you here!
The Recipe Details
Undhiyu is a traditional Gujarati mixed-vegetable winter stew, that’s slow cooked and has a variety of textures. The name comes from “undhu,” meaning upside-down, referring to the original rural method where fresh winter vegetables were cooked in earthen pots (matlu) buried in a fire pit. “Surti” refers to the region of surat (you might have heard of surti sev khamani ), where this particular version of undhiyu originates.
Classic Surti-style undhiyu includes a seasonal mix of baby brinjals, baby potatoes, green peas, fresh pigeon peas (tuvar lilva), ratalu (kand), sweet potato, raw banana, and of course, surti papdi.
It’s incomplete without methi muthia – small dumplings made from fresh fenugreek leaves (methi) then shaped and deep-fried to golden brown. These dumplings provide a chewy texture to contrast the soft vegetables and aromatic masala.
Surti undhiyu is traditionally served with poori and gajar halwa . At home we sometimes substitute the halwa with jalebi!
Ingredients Notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Undhiyu Vegetables
Green Masala Ingredients
Undhiyu Muthia Ingredients
The Vegetables
Surti papdi – aka flat beans or gujarati papdi. They are small, around 5-7 cm length, slightly curved in shape and are available in most Indian grocery stores from November to February. If you cannot find fresh, use frozen. As a last resort, use val papdi.
Baby aubergine or small brinjals – aka small ravaiyya.
Baby potatoes – I prefer these over normal potatoes as they hold their shape whilst cooking.
Purple yam – aka ratalu or kand. It’s an Indian root vegetable that is purple in colour. You will need to peel the outer skin before chopping into large chunks. I suggest wearing cooking gloves whilst preparing these as they tend to cause an itch! Fresh ratalu is available during the winter. You can use frozen too. If you end up buying a large purple yam, use the leftovers to make farali ratalu .
White sweet potato – I like to use white flesh sweet potatoes as they hold their shape while cooking. You can find them in both British and Indian stores.
Raw green banana – known as kacha kela or matoke. Find ones that are as green as possible as they are more firm and less sweet. You must cook undhiyu as soon as possible after purchasing these as they ripen and become sweet.
Fresh pigeon peas – tuver dana aka lilva. Fresh is available during the winter season, but frozen works well too.
Green peas – good old green peas – I always use frozen here.
The Green Masala
Fresh coriander leaves – finely chopped.
Green garlic – lilu lasan is the backbone of this recipe. You can buy it fresh and frozen from Indian grocery stores.
Green chilies and ginger – crushed.
Coconut – another special addition to surti undiyu. You can use fresh grated coconut or dried desiccated coconut.
Sesame seeds – use the white ones. You need these for both the masala and for the tempering.
Spice powders – red chilli powder (I specifically use kashmiri which is mild in heat), ground coriander and cumin powder and garam masala.
Lemon juice – adds a little tang and balances the spices.
Sugar – along with the lemon juice, it gives a subtle sweet and tangy flavour.
Oil – I like to use a neutral flavoured oil such as sunflower oil.
The ingredients for methi muthiya and tempering are in the recipe card below!
How to make Undhiyu Step-by-Step
This recipe is made in three steps:
- make the methi muthia
- prepare vegetables and masala
- assemble the undhiyu in a large pot and cook
First step – make methi muthia
Prep the methi by washing thoroughly and roughly chopping. Then combine all the ingredients for the muthiya and knead into a soft dough. Divide into equal sized balls then deep fry.
I highly recommend frying the muthiya instead of baking or air frying simply because the flavour and texture is far superior. Baking leads to chewy muthiya which are difficult to eat.
Bonus tip – reserve the oil you used for frying and use it for the tempering later – this helps layer all the incredible flavours.
To save time on preparation, you could do this step the day before.
Second step – make undhiyu masala and prep vegetables
Prepare the masala by mixing together all of the ingredients in a large plate.
To prepare the papdi – remove the strings from both ends.
Peel the potatoes, sweet potato and purple yam, and remove the stem of the baby aubergine. Cut the raw banana into large chunks (leaving the skin on).
Slice a criss-cross cut on the top ends of the aubergines and baby potatoes. Don’t cut all the way through. Stuff the cross with the prepared green masala – this helps the flavour to set into the vegetables. Set these aside.
Mix the sweet potato, yam, papdi, tuver dana and green peas with the prepared green masala.
Tip – Cut the root vegetables in large chunks otherwise they will mash as they cook.
Prepare undhiyu masala
Cut the vegetables
Stuff the potatoes and aubergines
Mix vegetables with masala
Third step – assemble and cook
Start with the tempering. Use plenty of oil here – it makes all the difference.
The next step – the assembly – takes a bit of thought. It’s important to layer the vegetables in a way that they all cook at a similar rate. You don’t want some vegetables mashed and some raw.
Once you have tempered the seeds, start by adding the masala mixed with papdi, tuver, peas, sweet potato and yam.
Finish by arranging the aubergine and potato on top. You do not need to mix the pot at this stage. Add approximately half a cup of water to help create steam.
Close the lid – use a glass lid if possible to help you see what’s going on in the pot. Constantly removing the lid will prevent build up of steam which is needed to cook the vegetables. Keep the heat low at all times to prevent burning.
After 20-25 minute check the veggies and gently mix so that the potatoes which were previously on top are now moved to the bottom of the pan and allow to cook until the vegetables are just tender. If you feel the undhiyu is dry, add a little water.
Add the muthiya only once the undhiyu is 90% cooked. Keep the lid on and let the muthiya cook for a further 5-10 minutes.
Tempering
Layer the vegetables
Top with potatoes and aubergines
Add methi muthiya
Storage
I recommend making undhiyu as soon as possible after purchasing the fresh vegetables – on the same day if possible or at least the day after.
It’s also best eaten the day it is prepared. However, it can stay fresh in the fridge for up to 3 days if stored in an airtight container.
I’ve tried freezing undhiyu but upon defrosting the vegetables completely loose their texture. I do not recommend.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Undhiyu (Surti Undhiyu)
Equipment
- Heavy-based pan or kadai with a lid
- Large spoon
- Knife
- Colander
- perforated spoon
- frying pan or small kadai
Ingredients
Methi Muthiya
- 50 gram methi leaves roughly chopped
- 50 gram gram flour besan
- 150 gram whole wheat flour roti atta
- 1 tablespoon oil also for deep frying
- 1 teaspoon carom seeds ajwain
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- ⅛ teaspoon baking soda
- salt to taste
Vegetables
- 400 gram surti papdi strings removed from both ends.
- 250 gram pink yam ratalu – peeled and cut into big chunks
- 250 gram sweet potato shakkariya – peeled and cut
- 250 gram raw banana kacha kela – washed and cut
- 3-4 baby aubergine ravaiya
- 3-4 baby potatoes
- 200 gram pigeon peas tuver dana/lilva
- 150 gram green peas
Undhiyu masala
- 1 medium bunch fresh coriander roughly chopped
- 4-5 tablespoon green chillies and ginger minced
- 4 tablespoon green garlic
- 5 tablespoon coconut dessicated
- 5-6 tablespoon sugar
- 2-3 tablespoon lemon juice
- 2 tablespoon red chilli powder kashmiri
- 2 tablespoon ground coriander and cumin
- 1 teaspoon garam masala
- 1 teaspoon sesame seeds
- pinch hing
- salt to taste
- 2-3 tbsp oil
Vaghar/tempering
- ¾ cup oil
- 2 tablespoon mustard seeds
- 3 tablespoon sesame seeds
- 1 tablespoon ajwain seeds
- ¼ teaspoon hing
Instructions
Methi dumplings
- In a plate or bowl, combine all the ingredients with only 1 tbsp oil.
- Knead a dough, using very little water.
- Divide the dough into equal portions, about marble size.
- Heat oil in a kadai and fry the muthia on a medium to low heat.
- Once they are golden brown, remove using a perforated spoon.
- Set aside.
Undhiyu masala
- In a mixer, grind coriander, chilli, ginger and green garlic to make a coarse paste.
- Combine all the listed ingredients of masala in a plate and set aside.
Prepare vegetables
- Prepare the papdi, raw banana, sweet potato and ratalu.
- Peel the potatoes and remove the stem from the aubergines.
- Cut a cross on the potatoes and baby eggplants but still keeping them whole.
- Stuff them with the prepared masala.
- Mix the remaining masala with the other vegetables.
Make undhiyu
- In a pan heat, the same oil which was used for frying the methi muthia.
- Add mustard and carom seeds, once they crackle add sesame seeds and hing.
- Turn the heat very low and carefully add vegetables that are mixed with masala.
- Then arrange stuffed potatoes and eggplants on top of the vegetables.
- Add half a cup of water and cover the pan with a lid.
- After 20-25 minutes remove the lid, let all the water to drop back into the pan and gently shuffle the potatoes to the bottom of the pan.
- Again cover with a lid, make sure nothing is sticking at the base of the pan. If necessary add some water.
- Check the vegetables again after 15-20 minutes. Add methi muthiya once the vegetables are just becoming tender. Cover and cook a further 5-10 minutes or until vegetables are soft.
- Gently mix again.
- Garnish with chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Undhiyu (Surti Undhiyu)
Equipment
- Heavy-based pan or kadai with a lid
- Large spoon
- Knife
- Colander
- perforated spoon
- frying pan or small kadai
Ingredients
Methi Muthiya
- 50 gram methi leaves roughly chopped
- 50 gram gram flour besan
- 150 gram whole wheat flour roti atta
- 1 tablespoon oil also for deep frying
- 1 teaspoon carom seeds ajwain
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- ⅛ teaspoon baking soda
- salt to taste
Vegetables
- 400 gram surti papdi strings removed from both ends.
- 250 gram pink yam ratalu - peeled and cut into big chunks
- 250 gram sweet potato shakkariya - peeled and cut
- 250 gram raw banana kacha kela - washed and cut
- 3-4 baby aubergine ravaiya
- 3-4 baby potatoes
- 200 gram pigeon peas tuver dana/lilva
- 150 gram green peas
Undhiyu masala
- 1 medium bunch fresh coriander roughly chopped
- 4-5 tablespoon green chillies and ginger minced
- 4 tablespoon green garlic
- 5 tablespoon coconut dessicated
- 5-6 tablespoon sugar
- 2-3 tablespoon lemon juice
- 2 tablespoon red chilli powder kashmiri
- 2 tablespoon ground coriander and cumin
- 1 teaspoon garam masala
- 1 teaspoon sesame seeds
- pinch hing
- salt to taste
- 2-3 tbsp oil
Vaghar/tempering
- ¾ cup oil
- 2 tablespoon mustard seeds
- 3 tablespoon sesame seeds
- 1 tablespoon ajwain seeds
- ¼ teaspoon hing
Instructions
Methi dumplings
- In a plate or bowl, combine all the ingredients with only 1 tbsp oil.
- Knead a dough, using very little water.
- Divide the dough into equal portions, about marble size.
- Heat oil in a kadai and fry the muthia on a medium to low heat.
- Once they are golden brown, remove using a perforated spoon.
- Set aside.
Undhiyu masala
- In a mixer, grind coriander, chilli, ginger and green garlic to make a coarse paste.
- Combine all the listed ingredients of masala in a plate and set aside.
Prepare vegetables
- Prepare the papdi, raw banana, sweet potato and ratalu.
- Peel the potatoes and remove the stem from the aubergines.
- Cut a cross on the potatoes and baby eggplants but still keeping them whole.
- Stuff them with the prepared masala.
- Mix the remaining masala with the other vegetables.
Make undhiyu
- In a pan heat, the same oil which was used for frying the methi muthia.
- Add mustard and carom seeds, once they crackle add sesame seeds and hing.
- Turn the heat very low and carefully add vegetables that are mixed with masala.
- Then arrange stuffed potatoes and eggplants on top of the vegetables.
- Add half a cup of water and cover the pan with a lid.
- After 20-25 minutes remove the lid, let all the water to drop back into the pan and gently shuffle the potatoes to the bottom of the pan.
- Again cover with a lid, make sure nothing is sticking at the base of the pan. If necessary add some water.
- Check the vegetables again after 15-20 minutes. Add methi muthiya once the vegetables are just becoming tender. Cover and cook a further 5-10 minutes or until vegetables are soft.
- Gently mix again.
- Garnish with chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Besan halwa is a delicious Indian sweet made with gram flour, ghee and sugar. My version takes it one step further with the addition of creamy mawa and almond flour. It’s deliciously nutty, aromatic and rich. Perfect for Indian festivals, special occasions, and whenever you want to impress.
Bonus – this recipe can be considered easy and takes less than 30 minutes to make.
Note – This recipe was originally posted on 31 July 2017 but I have updated the post with new photos and content. The recipe remains the same.
Velvety, melt in the mouth and totally yummy! That’s just a few words that popped into my head as I’m writing this post.
Traditionally, besan halwa is made with the addition of sooji (semolina) but instead, I’ve added almond flour. If I had to describe the taste, it’s a cross over between dhilo mohanthal and an earthy badam halwa (I use almond flour to make it) . It works so well too. The besan halwa has even more depth of flavour and is supremely rich.
I’ve prepared it for weekend feasts over the winter months and it has always gone down a treat! What makes this version extra special is that it’s a totally unique take on classic besan halwa – you won’t find flavour combinations like this anywhere else!
The Recipe Details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The base of the halwa starts with generous amounts of ghee and gram flour . I like to use homemade ghee that’s made from butter but shop-bought desi ghee (pure ghee) works just as well.
The gram flour needs to be gently roasted with the ghee – this is probably the lengthiest part of the recipe as you have to roast low and slow. Then ground almonds go in. I use store-bought almond flour for ease.
Once that’s all properly roasted, I go in with mawa . Traditionally it isn’t added, but I find that it adds rich smoothness. I make my own mawa at home with milk powder . Then full fat milk and water goes in. I’ve made this recipe with just milk and it ends up being more fluffy. The water gives a velvety smoothness to the halwa and prevents it sticking to your mouth.
For sweetness I use regular white sugar .
For the aromatic spices, I use saffron , freshly grated nutmeg and cardamom powder . I like to grind my own cardamom powder at home .
Garnish it with almond & pistachio slivers .
It’s best served warm in the winter or at room temperature.
Store it in an airtight container and keep refrigerated for up to 3 days. Freeze for up to 1 month.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Badam Besan Halwa
Ingredients
- 250 gram chickpea flour
- 250 gram white sugar
- 200 gram ghee
- 150 gram almond flour
- 150 gram mawa grated
- 300 millilitres milk
- 2 cup water hot or boiling
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg grated or use powder
- pinch saffron
- 2-3 tablespoon pistachio and almond slivers
- edible gold leaf optional
- edible rose petals optional
Instructions
- In a heavy bottomed pan, heat ghee until it melts then add the chickpea flour. Keeping the heat low, gently roast the flour.
- You will see the flour gently start to froth and then become smooth. Keep the heat low and keep stirring at all times.
- Within 10-15 minutes, you will see the flour start to darken in colour to golden brown and the flour takes on a roasted smell. Quickly add the almond flour and stir well.
- Add the grated khoya and keep stir the mixture for a minute.
- Pour in the milk and keep stirring the mixture continuously to make sure that it stays smooth. Add in the sugar and hot or boiling water.
- Mix well and keep stirring. You will see the halwa leave the sides of the pan.
- Add saffron, cardamom and nutmeg powder. Add a little more ghee and stir.
- Serve warm garnished with chopped nuts and optionally gold leaf and rose petals.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
