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 sabji is a specialty made during the winter months.

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

From goond ni raab to katlu and adadiya 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.

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.

There are several versions of Undhiyu. Though it 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 here.

This Recipe of Surti Undhiyu

• This Surti Undhiyu is a mix of vegetables, greens, seasonal beans and spices. It is made in a layered fashion, layering the ingredients based on cooking time.
• We make this Undhiyu in a cast iron dutch oven. It is deep enough for layering the ingredients and thick enough to not burn them while slow cooking. However, we can also use the Instant Pot to make 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. The taste and flavors do vary but it is still an option.

This Surti Undhiyu recipe has three steps. The first step is to make the muthiyas. Then we make a green masala mix and finally layer all the ingredients to cook.

While we start with large chunks of vegetables, as they cook together with the spices they do become smaller in size and mix in, yet most should remain whole. The vegetables absorb the masalas. Additionally, they get coated with the green masala by the end of the cooking time.

Video Recipe

Ingredients

Green Masala: The heart of the vegetable is this green masala. Heaps of garlic, ginger, green chili and cilantro make the masala green in color and full of flavor.

Adding green garlic makes the masala super awesome. If that is available, use that.

Plus, we also grind some spices with the greens. They make the undhiyu flavorful.

Muthiya: We add dumplings made with whole fenugreek leaves, wheat flour and spices. These are unique to the recipe and so I would not recommend skipping them.

Traditionally we use fried muthiyas in undhiyu. However, we can shallow fry them as I do in this recipe. The taste does not vary greatly.

Root Vegetables: Undhiyu uses a blend of root vegetables. A mix of baby potatoes, purple yam, sweet potatoes and yam are great for the recipe.

We clean and peel the root vegetables before using. Pick and choose the ones you enjoy most. They also add texture to the recipe with taste.

Beans: Mixed green beans are signature to the recipe. We 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, we add asafetida. Together these are great to make the undhiyu full of flavor.

We 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.

Step by Step Instructions to make Surti Undhiyu

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 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. Add ½ cup water. Cover and cook on medium flame for 20-25 minutes; till the root vegetables are fork tender.

16- 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.

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. Plus, 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.

More Gujarati recipes to try

• Instant Pot Gujarati Kadhi: Indian style yogurt and chickpea flour curry; Gujarati Kadhi is a perfect accompaniment with steamed rice. Use the Instant Pot to make kadhi and rice together effortlessly!
• Methi Thepla: A quintessential Indian flatbread, Methi Thepla is an anytime-of-the-day recipe. We use fresh fenugreek leaves, flour and Indian spices to make these.
• Khasta Kachori Chaat: A delicious take on Chaat, we use mini kachoris with an array of toppings to make this Khasta Kachori Chaat. Full of colorful ingredients; it has so many textures, flavors and tastes in every bite!

The recipe was originally published in 2014, updated in 2022.