Undhiyu is a traditional Gujarati food recipe from India. It is mildly spiced mixed vegetable stew made with various winter vegetables like surti papdi, brinjal, and potatoes. Undhiyu is often enjoyed during the festival of Uttarayan (Makar Sankranti) in Gujarat.

A traditional dinner serving with puffed puries, undhio, sweet rice kheer, pickle, salad and marmara.

This recipe of undhiyu is a delicious mixed vegetable stew with mélange of flavors. I am calling it “Old fashioned comfort food made modern”! This recipe is vegan and gluten free.

I am taking the easy route to make this easy undhiyu recipe. Let me show you how to make this classic cuisine using modern kitchen gadgets like Instant Pot and Air fryer.

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What is Undhiyu?
Recipe Highlights
Undhiyu Ingredients
How to Make Undhiyu
Our Popular Indian Recipes
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What is Undhiyu?

Gujarati Undhiyu is a winter stew like thick curry. Several mixed winter veggies and fried fenugreek dumplings are cooked in an aromatic blend of spices. It has a delicious and unique taste.

The Gujarati word "undhu", refers to the upside-down cooking technique. Traditionally this recipe is prepared in earthen pots sealed on top and then buried under ground. You layer these pots with seasonal veggies, masala paste and fenugreek dumplings.

These undhiyu filled pots are placed upside down in underground fire pits. You lit the fire above the pot and let it cook for several hours on direct and direct indirect fire. When you are ready to serve, you break the seal of the pot.

The smoky steamed Undhiyu thus gets all its legacy and claim to fame being the treasured recipe! The blend of spices used in the curry gives it a rich and aromatic flavor.

Making it the traditional way, involve hours of preparation and cooking time. It is considered a delicacy and a celebration food for joyous occasions.

The stuffed vegetables add a unique texture, and the dish often has a slightly sweet undertone due to the use of yam / sweet potatoes.

A close up image showing thick gravy coated mixed vegetables served in white bowl.

Recipe Highlights

This easy undhiyu recipe involves less hands on active cooking
It uses much less oil - no deep frying/ hence low calorie
It's quick - compared to traditional method that involves hours of cooking, my easy version gets done in fraction of time.
Can be changed to your likings.
You can make and enjoy it all year long.

These traditional recipes are passed down by generations. Depending upon how you pronounce it, you can spell it Undihyu or Oondhiyu or Undhio.

When you are home sick or nastolgic , you crave comfort food. But then you shrug off the idea of making it since it involves too many efforts, planning and preparations.

I try to make life easy and joyous. I like to use simple methods to mimic the efforts and I focus on accessibility.

Gujrati Undhiyu is one such recipe. Not claiming to be perfect or authentic or classic! Call it city version of old world classic! Let's say it is Chic and classy! Let's make this wonderful, multi layered vegetable stew together.

A bowl of undhiyu, with 5 puries and a metal tray full of condiments.

Undhiyu Ingredients

I am separating making this recipe in few different parts. The ingredients and how to make them separately and bring it all together is explained below.

Ingredients needed to make easy Instant Pot Undhiyu recipe

Undhiyu Vegetables Mix : small Indian eggplants ( brinjals) - green or purple, baby potatoes, methi ( fenugreek leaves to make muthia, yam or sweet potatoes.

Instead of sourcing several different vegetables , I like to use ready-made frozen Surti Undhiyu mix for convenience. ( It typically has a mix of purple yam, sweet potatoes, plantains, surti papdi, valor papdi and pigeon peas.)

Oil Tempering Ingredients : Cooking oil, cumin seeds, Hing (Asafoetida), Turmeric powder, Red Chili Powder and Garam Masala

For Green Masala Paste : Grated Fresh Coconut, roasted peanuts, sesame seeds, cilantro leaves chopped, Ginger root, minced garlic and green peppers

Methi Muthia Ingredients : Fresh methi (fenugreek ) leaves, besan ( chickpea flour), rice flour, minced ginger, green chilies, along with turmeric powder, garam masala and red chili powder

For Garnishing: Chopped cilantro leaves and Grated Coconut - fresh or frozen ( defrosted)

How to Make Methi Muthia in Air Fryer

Mix all ingredients listed under Methi Muthia together. Add water and make soft dough by kneading it with your hands. It should have soft consistency.

Cut the dough into 1" patties. Arrange them on air fryer basket lined with aluminum foil. Spray some cooking oil.

Use air-fryer/ bake setting and choose 12-15 minutes. Halfway through, open the lid, and flip the muthia upside down and spray some cooking oil on them.

Muthia are done when they are crispy and golden brown from both sides.

How to make air fryer methi muthia 4 step collage

How to Make Undhiyu

Step by step process collage to make easy Instant pot Surti Undhiyu Recipe.

Cut the eggplants and potatoes into quarters. Put them in salted water to prevent browning.

In a mixer jar, combine all ingredients listed under Green Masala Paste. Add water and blend it into coarse consistency.

Start InstantPot on SAUTE mode. Add oil. After oil warms up, add cumin seeds and let them sizzle.

Add cut eggplants and potatoes into the pan. Add Surti Undhio Mix. Mix well. Let them sizzle for 2-3 minutes.

Add chopped methi and cilantro. Continue stirring to mix well.

Add green masala paste. Stir well so that everything gets coated well with masala.

Cancel SAUTE. Add water. Deglaze the bottom of the pot to make sure nothing is stuck at the base. Put muthia on top without stirring.

Close the lid. Valve at SEALING position. Choose MANUAL or PRESSURE COOK on low pressure at 4 minutes. After it is done cooking, do a QPR quick pressure release by moving the valve to VENTING.

Open the lid when the silver pin drops. Gently mix everything well together. Close the lid and let it sit for 5 minutes.

Your delicious and easy Undhio is ready! Garnish with chopped cilantro leaves and serve hot with variety of accompaniments. Enjoy!

This recipe tastes better as it ages. So you can make a big batch and use it multiple times. It freezes well too. Typically it is served with fried puffy poories and pickles. You can however, eat it with roti, naan, paratha or even rice.

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