Delicious And Nutritious: Mastering the Authentic Gujarati Undhiyu Recipe

Packed with flavour and nutrients, this easy undhiyu recipe will satisfy your taste buds while providing a healthy dose of goodness.

Published On Apr 27, 2024 | Updated On Apr 27, 2024


Undhiyu is a popular Gujarati dish that is a delightful and nutritious vegetable stew. This classic homemade undhiyu has its origins in the western state of Gujarat, India, and is renowned for its diverse blend of vegetables and spices. If you want to indulge in a unique culinary experience and satisfy your taste buds, then mastering the art of cooking Undhiyu is essential. Join us as we explore the authentic Gujarati undhiyu recipe, right from assembling the perfect undhiyu ingredients to all the nuances in the cooking process and creating an unforgettable taste of homemade undhiyu.

  1. 2 cups of chopped mixed vegetables (potatoes, sweet potatoes, eggplant, green beans, peas)
  2. 1 cup of fresh fenugreek leaves (methi)
  3. 1 cup of chopped spinach
  4. 1 cup of pigeon peas (tuvar dal), soaked and boiled
  5. 2-3 tbsp of oil
  6. 1 tsp of mustard seeds
  7. 1 tsp of cumin seeds
  8. 1/2 tsp of asafoetida (hing)
  9. 2-3 green chillies, slit
  10. 1 inch of ginger, grated
  11. 2-3 cloves of garlic, minced
  12. 1 tsp of turmeric powder
  13. 2 tsp of coriander-cumin powder
  14. 1 tsp of red chilli powder (adjust according to taste)
  15. Salt to taste
  16. 2 tbsp of jaggery or sugar
  17. 2 tbsp of tamarind pulp
  18. Fresh cilantro leaves for garnish

  1. Prepare the vegetables: After assembling all the undhiyu ingredients, chop the mixed vegetables into evenly sized bite-sized pieces to ensure uniform cooking.
  2. Prepare the greens: First, clean the fenugreek leaves (methi) and spinach thoroughly. Once they are clean, chop them finely and set them aside.
  3. Cook the dal: Soak the pigeon peas (tuvar dal) for a few hours, then boil them until soft. Drain and set aside.
  4. Heat oil: In a large pan or kadhai, heat the oil over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
  5. Add aromatics: Add asafoetida (hing), green chillies, grated ginger, and minced garlic. Sauté for a minute until fragrant.Spice it up: Add turmeric powder, coriander-cumin powder, red chilli powder, and salt. Mix well to combine the spices.
  6. Layer the vegetables: Layer the chopped mixed vegetables in a pan, starting with potatoes, sweet potatoes, eggplant, green beans, and peas. Season with a little salt.
  7. Add the greens: Layer the fenugreek leaves (methi) and chopped spinach on top of the vegetables.
  8. Cook covered: Cover the pan and let the vegetables cook on low heat for about 15-20 minutes or until they are tender. Stir occasionally to prevent sticking.
  9. Finish with dal: Once the vegetables are cooked, gently mix in the boiled pigeon peas (tuvar dal).
  10. Sweet and sour touch: Add jaggery or sugar to the Undhiyu along with tamarind pulp. Adjust sweetness and tanginess to taste.Simmer: Let the Undhiyu simmer 
  11. for another 5-10 minutes to allow the flavours to meld together.
  12. Garnish and serve: Garnish with fresh coriander leaves and serve hot with roti, puri, or steamed rice to relish every bite of this easy undhiyu recipe.

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