Surti Undhiyu

A delicious mix of seasonal greens, beans and vegetables cooked in a signature green masala; Surti Undhiyu is addictive!

A true labor of love; this Indian main course is a specialty made during the winter months; especially during Sankranti.

Winter months call for delicious recipes. There are several signature recipes that are perfect for cold months.

From gundar ni raab to katlu and baingan bharta to green garlic recipes, and of course Undhiyu.

For those unfamiliar; Undhiyu describes winter like no other dish for a lot of folks. Spicy, full of garlic and colorful; this vegetable is amazing and evergreen!

Made with a lot of patience and prep, the final result is lip smacking and addictive. Given that the recipe has seasonal ingredients; it is best through the winter months.

And not to forget, undhiyu is often the highlight for Uttarayan (kite flying day).

Jump to:

• What is Surti Undhiyu
• Why this recipe works
• Ingredients and Substitutions
• How to make the recipe
• Expert Tips and Notes
• Recipe FAQs
• Different Types of Undhiyu
• More Gujarati recipes to try
• Surti Undhiyu

What is Surti Undhiyu

Undhiyu, a seasonal Gujarati specialty is popular in the winter months. It is packed with winter special vegetables, greens and spices. 

Undhiyu was traditionally made in an upside down clay pot, mixing seasonal greens and vegetables with spices and flavorful garlic greens. That is where the dish derives it's name, overturned meaning Undhu/उन्धू /ઊંધું in Gujarati. 

Served with Puri and shrikhand, this dish is a sure find at all Gujarati weddings in the winter months. Plus, it is a popular dish even in Gujarati households through the winter months.

Though Undhiyu is from Gujarat, every part of the state has their own version. From addition of red chili and turmeric to the one with stuffed vegetables, there are a lot of variations.

This version is the one that we have had for years. It is an heirloom recipe passed down from my grandmother to my mother and me. I have made it numerous times with her and now make it for my friends and family.

Read more about Undhiyu on wikipedia.

Why this recipe works

• This Surti Undhiyu is a mix of vegetables, greens, seasonal beans and spices.
• It is a naturally Vegan recipe.
• We make this in a layered fashion, layering the ingredients based on cooking time.
• It makes a great main dish for any occasion, get together or family meal.
• It is perfect with hot puris, shrikhand and kadhi.
• Undhiyu is also a great recipe to enjoy by itself.
• The recipe can be made with all the fresh vegetables, a mix of fresh and frozen or just frozen ones.
• This sabzi is a great make ahead recipe.
• It is easy to make this gluten-free with one simple substitution.
• This is wonderful for meal prep.
• Surti Undhiyu freezes beautifully too.

Ingredients and Substitutions

• Green Masala: The heart of the vegetable is this green masala. Garlic, ginger, green chili and cilantro make the masala green and full of flavor. Adding green garlic makes the masala great, however; use regular garlic if that is unavailable. Plus, we also grind some spices with the greens.
• Muthiya: We add dumplings made with fenugreek leaves, wheat flour and spices. These are unique to the recipe and so I would not recommend skipping them. Traditionally we fry the muthiyas for the undhiyu. However, I like to shallow fry them instead.
• Root Vegetables: Surti Undhiyu uses a blend of root vegetables. Baby potatoes, purple yam, sweet potatoes and yam are great for the recipe. Clean and peel the root vegetables before using. They also add texture to the recipe with taste.
• Beans: Mixed green beans are signature to the recipe. I like to use a mix of use Surti Papdi, tuvar dana, val papdi and papdi dana in the recipe. However, they can all be used or in a combination depending on availability.
• Spices: The recipe calls for whole spices like cumin seeds, mustard seeds, sesame seeds and carom seeds. Plus, a fat pinch of asafetida. Together these are great to make the undhiyu full of flavor. I also add sugar and salt to the recipe for taste. Additionally, a pinch of baking soda is used to make sure all the vegetables cook well.
• Other ingredients: Along with all these we add baby eggplants, methi leaves, coconut and ripe banana. The banana is great to get some natural sweetness. However, skip it if you do not like it. Methi leaves and coconut are super for texture in the sabji.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make the recipe

1- In a food processor add ginger, garlic, green chili, cumin seeds, sesame seeds and asafetida.

2- Blend to a coarse paste.

3- Add cilantro leaves and stalks.

4- Blend using water (if required) to a coarse mix. Set aside.

5- Prepare the muthiya mix as per this muthiya recipe. Set aside. Heat oil in a thick bottom pan or dutch oven.

6- Add the muthiyas to the dutch oven.

7- Sauté them till they are crisp on all sides. Then remove and set aside.

8- In the same oil add mustard seeds, asafetida, cumin seeds, sesame seeds and carom seeds.

9- Once the seeds sputter, add the prepared green masala.

10- Sauté till the raw flavor vanishes.

11- Next add the green beans and sauté for a few minutes.

12- Turn the flame to low and start layering the root vegetables in an even layer.

13- Then add the methi leaves on top.

14- Add salt, sugar and a pinch of baking soda. Next add eggplants and ripe banana.

15- Next layer some shredded coconut and muthiyas and add ½ cup water. Cover and cook on medium flame for 20-25 minutes; till the root vegetables are fork tender.

16- Then remove the lid, gently mix the vegetables and serve topped with cilantro and shredded coconut. Serve in an hour or so to let the flavors blend in.

Expert Tips and Notes

• The muthiya and vegetables can be deep fried before adding them to the mix. To do so, fry them separately and set aside. Continue with the recipe as described.
• The recipe is naturally Vegan. To make it gluten-free replace the wheat flour dumplings with gram flour ones. Besides, pick asafetida that does not have flour mixed in.
• If you cannot find all the vegetables, pick the ones you can find. Moreover, using frozen beans, yam etc is a great option too.
• Do not mix the vegetables and masalas a lot, as that will yield to the vegetables and muthiya getting mashed. Mix them with a spatula with a lot of care.
• While fresh undhiyu tastes amazing, it is best to let it stand for a couple hours before enjoying it. This time lets all the flavors blend together.
• Undhiyu is great to freeze. To do so, completely cool it and transfer to freezer bags or containers. Freeze covered. To enjoy, defrost it for a few minutes and then heat thoroughly.
• Undhiyu tastes best with puri. However, it is also great with roti, rice or by itself.

Recipe FAQs

Different Types of Undhiyu

While the word Undhiyu is more like a dish from Gujarat; there are variations within Gujarat too. Based on which region the undhiyu is from or based on the cooking style, undhiyu can be classified into these types.

• Surti Undhiyu: As the name suggests, this one is from Surat, a city in Gujarat. Made with green masala and no red chili or tomatoes, this is often called Leelu Undhiyu meaning 'green undhiyu'. This is the recipe we have here.
• Kathiyawadi Undhiyu: A different kind of undhiyu from the Surati version, this is deep red in color and far spicier. Popular in the Kathiyawad region. Made with fried chunks of vegetables, it is often served with roti or bajri rotla.
• Umbadiyu: Similar to undhiyu, umbadiyu is also a mix of vegetables and spices from Valsad. It is made in an earthen pot using twigs to cook it under the ground. A rustic recipe, this is quite aromatic and flavorful.
• Jain Undhiyu: As the name suggests, we do not use garlic and potatoes in this recipe. Instead I like to use raw bananas, bottle gourd and green peas to make up for the lack of tubers.
• Chapdi Undhiyu: From Rajkot, this variation has wheat flour rounds dunked in a spicy red curry made with vegetables in a tomato onion based gravy. This is rather different from the other types of Undhiyu but delicious nevertheless.

More Gujarati recipes to try

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