Undhiyu is prepared from different types of vegetables along with numerous spices.

It is a unique and
tasty dish made usually during winters.

Read - Undhiyu Recipe in Hindi

Traditionally, Surti Undhiyu is cooked in an earthern pot. The spices are prepared and stuffed into some
vegetables while some vegetables are cut and mixed with spices then placed on a banana leaf in the pot
making it a small bag or the vegetables are wrapped with leaves and kept in a pot. Mango leaves is
placed on the vegetables and the mouth of the pot is sealed with dough. The ground is dug to make a
hole in which a fire is made then the pot filled with vegetables is turned upside down over it. 'Undhiyu', the
word means inverted. The vegetables inside the pot are allowed to cook for 1-2 hours on a low flame.
Once cooked the vegetables are removed from the pot and served hot.
Undhiyu is served with chutney mixed with sev. Undhiyu can also be eaten alongwith chapati, paranthas
or puri. These days, Undhiyu is cooked on the gas using a utensil with a thick base. Let us now start the
preparation of Undhiyu.

Ingredients for making Undhiyu :

Vegetables

Beans - 200gms

Small brinjal - 5(100gms)

Small potato - 8(250gms)

Raw banana - 1(150gms)

Sweet potato - 1(150gms)

Yam - 100gms
Spices

Oil - 4-5 tbsp

Heeng (asafoetida) - 2 pinch

Ajwain (Carom seeds) - 1/2 tsp

Salt - add to taste (1 tsp)

Turmeric powder - 1/2 tsp

Red chilli powder - 1/4-1/2 tsp

Coriander powder - 2 tsp

Aamchur (Dried mango powder) - 1/2 tsp

Garam masala - 1/2 tsp

Powdered sugar - 1/2 tsp

Sesame seeds - 2 tbsp

Peanuts - 2 tbsp

Cashew nuts - 2 tbsp

Ginger(grated) - 2 inch long strip

Green chilli(chopped) - 2-3

Coriander(fine chopped) - 1 cup

Lemon - 1
For preparing Muthiya(Chunks)

Gramflour- 1/3 cup

Wheat flour - 1/3 cup

Salt - add to taste(1/6 tsp)

Dhania (Coriander powder) - 1/2tsp

Red chilli powder - less than 1/4 tsp

Turmeric powder - less than 1/4 tsp

Methi (Fenugreek) - 1/2 cup(finely chopped)

Oil - to fry Muthiya

How to make Undhiyu

Wash all the vegetables properly then drain the water.
How to make Muthiya for Undhiyu
Mix all the spices and gramflour together and pour 3 tsp oil to it. With the help of little water knead a
dough of this mixture which should be harder than the dough prepared for puri. Cover the dough and
leave it aside for 10 minutes.

Make small pieces from the dough made for Muthiya and roll them into 10-11 rolls of 2 inches in length.
Pour oil in a pan and heat. Put the Muthiya into hot oil and fry. When these turn brown and crispy take out
from pan. Muthiyas are ready.
Peel yam, sweet potatoes and cut into 1/2 inch long pieces. Fry the pieces till they are soft and crispy
then take them out of pan.
Grind roasted sesame seeds, peanuts and cashew nuts into a coarse powder. Grate ginger, chop green
chillies and coriander(keep some of the chopped coriander aside) then mix all of these in a plate. Add
salt, turmeric powder, red chilli powder, Dhania (powdered coriander), dried mango powder, garam
masala, lemon juice and mix well. The spices required for Undhiyu are now ready.
Cut banana into 1/2 cm round pieces without peeling the banana. Remove the edges from the beans.
Cut them into 1 inch long pieces and split them into halves. Cut the brinjal's cap and make 2 long cuts in
such a way that it is not separated from the base. Peel potatoes and make 2 cuts in a way that it is joined
on one side.

Fill potatoes and brinjals well with the spices and mix the remaining spices with the already cut banana,
yam, sweet potatoes and beans.
Pour 4 tbsp oil into the cooker and heat. Add Heeng, Ajwain and 1/4 tsp turmeric powder. On roasting
ajwain add beans, pieces of banana, less than 1 cup water, vegetables filled with spices and vegetables
mixed with spices also into the cooker. Close the lid and allow Undhiyu to get cooked on a low flame for

15 minutes. Don't let much pressure to be created in the cooker and let the vegetables cook slowly from
the steam.
Turn off the gas. Let the pressure escape from the cooker. Then, open the lid and add the fried yam,
sweet potatoes and Muthiya without stirring the vegetables. Close the lid and cook vegetables for another
5 minutes. Open the lid and garnish it with coriander leaves. Undhiyu is prepared. Pour steaming hot
Undhiyu into bowls and serve with hot puri, parantha or chapati.
Suggestion: