Indian Undhiyu is a traditional mixed vegetable curry from Gujarat, especially popular during winter and festivals like Uttarayan. Prepared with seasonal vegetables, fenugreek dumplings (muthiya), coconut, and aromatic spices, Undhiyu is a rich and flavorful one-pot delicacy best enjoyed with puri or roti.
Clean and chop the mixed vegetables into medium-sized pieces.
Prepare a spice mixture using coconut, coriander, green chilies, garlic, and spices.
Stuff small eggplants and potatoes with the prepared masala.
Heat oil in a large pan and add the vegetables layer by layer.
Add the remaining masala, a little water, and cover the pan.
Cook on low heat for 35–40 minutes until the vegetables are tender. Add muthiya during the final 10 minutes of cooking.
Garnish with fresh coriander and serve hot with puri, roti, or shrikhand.
2 Small Eggplants
2 Potatoes
1 cup Surti Papdi (Flat Beans)
1 cup Fresh Fenugreek Muthiya
½ cup Grated Coconut
Fresh Coriander Leaves
Salt and Gujarati Spice Mix
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