Indian cuisines are known for their exceptionally delightful taste and aroma. No wonder why tourists from across different countries make their move to India and enjoy the mouth-watering dishes of the distinct cultures. Besides a huge list of unique Indian cuisines from all over the country, we have selected the one from the Jewel of Western India i.e. Gujarat. Undhiyu- one of the popular traditional Gujarati dishes, prepared specially on certain occasions is basically made of a bulk of fresh vegetables and dhokli muthiya. The lavishly great in taste Gujarati Undhiyu has got fenugreek leaves (Methi Patte), surti papadi and tuvar lilva as the main ingredients. You can easily get them during winters.

Different parts of Gujarat has different ways of preparing it. Some prefer it in Surti style, some in Kathiawadi and some go for Matla Undhiyu. Just within a count of 30 minutes, you are ready with your home made traditional Gujarati curry. Have a look over its instant recipe and relish your tongue by its magical taste.

Step by step procedure for making Undhiyu following Muthiya (dhokli):

Undhiyu ingredients

Ingredients for Muthiya (dhokli):

  • 1 cup Gram Flour (besan)
  • 11/2 cups chopped Fenugreek Leaves (Methi ke patte)
  • 1/2 teaspoon Red Chilli Powder
  • 1/4 teaspoon Turmeric Powder
  • A bit of Baking Soda
  • 11/2 teaspoon Sugar
  • 1/4 teaspoon Lemon Juice
  • Salt to taste
  • A bit more of 1 tablespoon Oil for deep frying

Masala Ingredients

  • 1/4 cup grated Coconut (dry or fresh- according to your choice)
  • 1/3 cup roasted peanut powder
  • 1/2 tablespoon sesame seeds
  • 1/4 cup coriander leaves- finely chopped
  • 1/2 tablespoon green chilli ginger garlic paste
  • 1 teaspoon sugar
  • 1/2 teaspoon lemon juice
  • Salt as per your taste

Ingredients For Making Curry

  • 3-4 small Brinjal
  • Mini Potatoes
  • 1/2 cup Surti Papdi with removed strings
  • 1/2 cup Valor Papdi with removed strings
  • 1/2 cup Tuvar Lilva
  • 1/2 cup chopped Yam or Sweet Potato, optional (cut them into small pieces)
  • 1/2 cup Green Peas
  • A pinch of Asafoetida (Hing)
  • 1 teaspoon Red Chilli Powder
  • 1/2 teaspoon Cumin-Coriander Powder
  • 1/3 teaspoon Turmeric Powder
  • 1/4 teaspoon Garam Masala Powder, optional
  • Salt as per your taste
  • 1/2 cup or less Cooking Oil
  • 1 cup water


Undhiyu with Kathiyawadi style doesn’t include stuffing of the vegetables while the Surti style includes the same with coconut-peanut masala. However, both taste extremely delicious either.

Procedure for making Muthiya (Dhokli):

  • In medium sized bowl, take a cup of gram flour, 1/1’4 cup fenugreek leaves, 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, a pinch of baking soda, 11/2 teaspoon sugar, 1/4 teaspoon lemon juice, 1 tablespoon oil and salt.
  • Mix them well with the help of a spoon and required water. Do the job until a soft dough gets prepared.
  • Start making muthiyas by rubbing oil in your hands. Around 10-12 are sufficient. Take a pan and pour some oil in it. Deep fry them on a medium flame.
  • Make sure they become light brown on the low-medium flame as if they are cooked over a high flame, they will remain to get uncooked from inside.
  • When they are done, remove the muthiyas from the pan on a paper napkin. They are ready now.

Procedure for making Masala

  • Mix all the Masala’s listed in the aforementioned ingredients section in a medium bowl. Prepare stuffing masala.
  • After mixing them well, check if more seasoning is required or not. Add them according to your taste. It should be having a lightly sweet, lightly sour, strong spicy and salty taste.

Procedure for making curry

  • The first and the foremost step to assemble all the required vegetables to make undhiyu.
  • Peel the potatoes and cut the brinjals’ stem. Make a cross on the brinjal and the potato a bit more than half. Avoid to cut them in whole. Stuff the prepared masala and the veggies inside those cuts.
  • Take a 3 or 5-litre aluminium pressure cooker and heat 1/2 cup of oil over a medium flame. After the oil burns up a little, put asafoetida (Hing) and saute in it. After 10 seconds, add surti papdi, valor papdi, tuvar lilva, green peas, yam and salt in the cooker. Stir them well for 2-3 minutes.
  • Take up your masala box and start adding 1-teaspoon red chilli powder, 1/3 teaspoon turmeric powder, 1/2 teaspoon cumin-coriander powder, and 1/4 teaspoon garam masala powder. Mix them well for 3 minutes.
  • Add stuffed brinjal and potato to the vegetables and spray some salt over them.
  • After that, add the fried methi muthiyas and 11/2 cup of water into the cooker.
  • Close the lid and cook the stuff for 3 whistles on medium flame. After 10-15 minutes turning off the flame, open the lid.
  • Your deliciously rich undhiyu is ready. Garnish the desi curry with fresh coriander leaves and serve it with hot puri and cold shrikhand. You won’t regret a single thing in your lunch.