Undhiyu, also spelled Oondhiyu, is a classic mixed-vegetable curry from Gujarat, India. The authentic version is slow-cooked and deeply flavorful, but you can prepare a delicious pressure-cooker or Instant Pot version that saves time without losing the traditional taste. This recipe uses a mix of seasonal and frozen vegetables and requires less oil than the conventional method.
I enjoy plenty of vegetables every day — in salads, simple subzis or comforting soups. Undhiyu is one of those dishes I never tire of: nourishing, comforting and deeply satisfying. Traditionally prepared in winter when specialty ingredients are in season, Undhiyu is a festive dish in many Gujarati homes and is commonly made for celebrations like Diwali and Uttarayan. My preferred way to serve it is with hot puris, chilled chaas (buttermilk) and shrikhand.
Undhiyu gets its name from the Gujarati word “undhu,” which means upside down. Traditionally it was cooked upside down underground in earthen pots called matlu and slow-fired from the top, a time-consuming technique that developed a unique layered flavor. Today, pressure cooking or using an Instant Pot captures those flavors much faster and with less effort.
What is Undhiyu?
Undhiyu is a richly spiced mixed-vegetable curry from the Surat region of Gujarat. The dish features a variety of root vegetables and seasonal beans along with methi (fenugreek) and cilantro. A key component is the muthiya — savory dumplings made from gram flour and greens — which are usually deep-fried but can be cooked in healthier ways. While some vegetables such as Surti papdi and tuvar lilva are seasonal and traditionally used, frozen substitutes like snow peas and edamame work well, allowing you to make Undhiyu throughout the year.
Ingredient overview
This recipe is written with flexibility in mind so you can use fresh seasonal vegetables when available or rely on frozen options. Main vegetables typically include baby brinjals (eggplants), baby potatoes or regular potatoes, sweet potatoes, and raw banana (plantain) as a mild starchy option. Beans traditionally used are Surti papdi and tuvar lilva; snow peas and edamame are practical substitutes. A generous mix of cilantro and fresh fenugreek leaves (methi) brightens the curry. The green masala—made from coconut, cilantro, chilies and roasted peanuts—adds texture and earthy flavor.
FAQs and helpful tips
Are these ingredients seasonal only?
Many ingredients are seasonal in India, but frozen Undhiyu vegetable mixes and other frozen vegetables are commonly available in international grocery stores. Snow peas and edamame are excellent substitutes when Surti papdi or tuvar lilva are not available.
Can I skip making muthiyas?
Muthiya is central to authentic Undhiyu, but you can omit it if you want a quicker mixed-vegetable curry. The dumplings contribute texture and flavor, so consider making them if possible.
Why did my muthiyas become hard?
A firm muthiya usually results from too much flour. Use a soft, slightly sticky dough and a small pinch of baking soda to keep them tender and melt-in-the-mouth.
How to reduce oil?
Traditional Undhiyu is cooked slowly in oil. This version combines oil with water and cooks under pressure so the vegetables steam in their own juices. Muthiyas in this recipe can be cooked in an appe/paniyaram pan with a light brush of oil rather than deep-frying.
Is Undhiyu vegan and gluten-free?
Swap ghee for peanut oil or another vegetable oil to make it vegan; the curry itself is gluten-free, but the muthiya ingredients may include semolina (rawa). Substitute rice flour for a gluten-free option.
Jain variation
To make a Jain-friendly Undhiyu, avoid root vegetables and use raw banana, bottle gourd (doodhi/lauki) and other non-root alternatives. Omit onion and garlic.
What to serve with Undhiyu?
On festivals it is traditionally served with puris and shrikhand. For everyday meals, serve with bajra rotla, plain rotis, methi theplas and chilled chaas.
Can you freeze Undhiyu?
Yes. Undhiyu freezes well for up to three months in an airtight, freezer-safe container. Thaw overnight in the refrigerator or defrost gently; do not refreeze after thawing.
Step-by-step overview for pressure-cooker / Instant Pot method
Step 1 — Make the muthiyas
Muthiyas are the star component. Mix gram flour (besan), rice flour, semolina (optional; replace with rice flour for GF), chopped methi, spices, a little sugar, baking soda and just enough water to make a soft sticky dough. Shape into lime-sized balls and flatten slightly if you intend to cook them in an appe/paniyaram pan. You can also deep-fry on low-medium heat until golden if you prefer the traditional route.
Step 2 — Make the green masala
Grind coconut (fresh or desiccated), roasted peanuts, cilantro and green chilies coarsely to make a green masala. This can be prepared a day or two in advance and stored in the refrigerator.
Step 3 — Prepare the vegetables
Cut baby potatoes in half (or quarter larger potatoes), halve baby eggplants, and cube sweet potato and raw banana into roughly 1-inch pieces. If using fresh Surti papdi or val papdi, wash them and remove strings. You may use frozen pre-cut vegetables to save time.
Step 4 — Pressure cook
Using the Instant Pot on Sauté, heat oil, add a pinch of hing (asafoetida) and cumin, then sauté onion briefly and add ginger-garlic paste. Layer potatoes, sweet potatoes, plantain, green peas and edamame (or lilva), then sprinkle the dry spices and add 1/2 cup water. Layer cilantro, methi and pods or snow peas, add the coarse green masala and mix gently. Top with muthiyas without stirring. Cancel Sauté mode.
Option A: Manual/Low for 5 minutes with quick pressure release. Open and stir carefully, then serve.
Option B: Manual/High for 3 minutes and allow natural pressure release. Check tenderness and serve hot with puris or rotis.
Possible substitutions and notes
- Replace Surti papdi and val papdi with snow peas.
- Swap tuvar lilva (pigeon peas) with edamame.
- If fresh methi is unavailable, use 2 tablespoons dried kasoori methi in muthiyas and skip fresh methi in the curry.
- If purple yam (ratalu) is not available, use sweet potato instead.
Undhiyu is excellent for making ahead and feeding a crowd. You can double the recipe and keep the same cooking time in the Instant Pot. Muthiyas and green masala can be prepared up to two days in advance and stored in the refrigerator. For large gatherings, consider using pre-cut frozen vegetables and prepared muthiyas.
Serving and storage
Serve Undhiyu hot with puris, rotis or bajra rotla. Leftovers store well and freeze for up to three months in an airtight container. Thaw before reheating and avoid refreezing.
Undhiyu (Mixed Vegetable Curry) — Instant Pot / Pressure Cooker
Prep time: 15 minutes • Cook time: 30 minutes • Total time: 1 hour • Serves: 6 • Calories (approx.): 414 kcal
Key ingredients (high level)
- Muthiya: besan, rice flour, semolina (optional), chopped methi, spices, baking soda, oil or yogurt.
- Vegetables: baby brinjals, potatoes, sweet potato, raw banana (plantain), Surti papdi or snow peas, lilva or edamame, green peas, cilantro and methi.
- Green masala: coconut, roasted peanuts, cilantro, green chilies.
- Spices: hing, cumin, turmeric, red chili powder, coriander powder, garam masala, sesame seeds, sugar, salt, lemon juice to finish.
Notes
Refer to the FAQ and substitution notes above. For stovetop pressure cookers, layer the ingredients as described and cook for two whistles on medium heat; allow natural pressure release before opening. Enjoy this bright, hearty Gujarati classic that adapts beautifully to seasonal or frozen vegetables and modern, time-saving methods.
Happy cooking!