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Gujarati Undhiyu Recipe Kathiawad Style

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Course: Main Dish
Cuisine: Indian, indian cuisine
Author: Rekha Kakkar


  • Vegetables required!
  • 200 g surti papdi stringed and cut
  • 150 g brinjal or eggplant cut into chunks
  • 150 g Potatoes cut into chunks
  • 100 g sweet potato cut into chunks
  • 100 g Green Peas shelled
  • For gajar muthia!
  • 200 g Carrot/Gajar grated
  • 2 teaspoon green chilli paste
  • 2 tablespoon coriander leaves chopped
  • 1 cup Wheat flour
  • ½ cup Gramflour besan
  • ¼ cup Semolina/sooji
  • ¼ teaspoon baking soda
  • 1 cooking oil
  • 2 tablespoon lemon juice
  • 1 teaspoon sugar
  • ½ teaspoon turmeric powder
  • 1 teaspoon chili powder
  • Salt to taste
  • Tempering!
  • 1 teaspoon mustard seeds
  • 1 teaspoon Sesame seeds
  • ¼ teaspoon asafoetida
  • 1 tablespoon peanut oil
  • curry leaves
  • For green masala!
  • 75 g grated coconut
  • 25 g coriander leaves
  • 2 Tbsp sesame seeds
  • 1 inch ginger
  • 4-5 green chilli
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder jeera powder
  • lemon juice
  • 1 teaspoon sugar
  • Salt to taste
  • For Tempering!
  • 1 pinch bigasafoetida OR 2 to 3 pinches of asafoetida hing
  • ½ teaspoon cumin seeds
  • cup ½water
  • 2 Tbsp Peanut oil


  • First of all prepare all the vegetables by cleaning, chopping or peeling. and then proceed to cook Muthia according to recipe given below.
  • Take a mixing bowl bowl and add all the ingredients listed under heading Muthia.
  • Mix them well and make a soft dough by adding little bit of water
  • Grease your palms with oil and make medium thick rolls from the mixture.
  • In a big pan or a steamer boil water, grease the steamer plate or the metal rice strainer.
  • Place all the cylindrical rolls on the steamer plate and cover the pan with a lid
  • Steam cook for about 20-25 minutes.
  • Now allow the muthia to cool down and then slice them into ¼ inch thick roundels.
  • Heat oil in a pan and add sesame seeds, mustard seeds and curry patta.
  • When seeds start crackling add the sliced muthias in it. and cook them from each side for 2-3 minutes till the corners start to look crisp and brown.
  • Make a coarse paste of all the ingredients given under green masala paste ingredients.
  • Heat oil in the pressure cooker add, cumin seeds (zeera) and carom seeds(ajwain). When seeds start to pop up add a big pinch of asafoetida.
  • Now add green masala curry base and stir fry it for 3-4 minutes.
  • Add all the vegetables in the pressure cooker and mix well.
  • Add a cup of water along with veggies.
  • Pressure cook everything for 2 whistles which takes about 7-8 minutes on high heat.
  • Cool the pressure cooker under running water after2-3 minutes of taking it off heat and place it back on slow heat.
  • Finally add sliced muthiya to the pressure cooker and cook for 3-4 minutes without the lid.
  • Garnish with coriander leaves and may be add some more lime juice. Serve the Kathiawadi Undhiyu steaming hot on it’s own or with Poori or Thepla.


Weight of all the vegetables is given after after cleaning and peeling so use little extra quantity when ordering.