is a Gujarati mixed vegetable casserole that is a regional specialty of Gujarat, India.  The name of this dish comes from the Gujarati words “matlu” meaning earthen pot and “undhu” meaning upside down since they have been traditionally cooked upside down underground in earthen pots fired from above.

The dish is a seasonal one, comprising the vegetables that are available on the South Gujarat coastline during the winter season, including (amongst others) green beans, unripe banana, muthia  and purple yam. These are cooked in a spicy curry that sometimes includes coconut.

Undhiyu with puri and shrikhand is often eaten in Gujarati houses during winter season.

you will find a few different recipes for Undhiyu. 

Undhiyu has a lot of ingredients and takes longer to make.  It is prepared in stages.











  • 1 1/2                 cup chana flour(gram flour
  • 1/2                    tsp salt
  • 1/4                    tsp Turmeric powder
  • 1/4                    tsp chili powder
  • 1/4                    cup chopped spinach or
  •                          fenugreek leaves (methi bhaji)
  • 1/4                    cup shredded cabbage      
  • 2                       tbsp vegetable oil
  • 1/4                    cup water
  • 2                       cups oil for frying


  • 1                        yam 
  • 8                        small potatoes
  • 8                        small egg plant
  • 1                        cup green beans
  • 1                        cup Pigeon peas(cooked)
  • 1                        cup water 


  • 1                        cup finely chopped cilantro
  • 1/2                     cup spring garlic
  • 1                        cup peas (crush it a little)
  • 1/2                     cup desiccated coconut
  • 1/2                     tsp salt
  • 1                        tbsp green masala
  • 2                        tbsp sesame seeds
  • 1/2                     tsp garam masala
  • 1/4                     cup sugar
  • 1/4                     cup lemon juice or
  • 1 tsp                  citric acid
  • 1/2                     tsp crushed  cumin
  • 1                        tsp coriander powder


  • 1/4                     cup oil
  • 10                      curry leaves
  • 1                        tsp ajwan
  • 1/2                     tsp mustard seeds
  • 1/2                     tsp fenugreek seeds
  • 1/2                     tsp cumin seeds
  • 1/4                     tsp hing(optional)
  • 2                        tbsp chopped cilantro for decoration



  1. Mix all the ingredients for mutiya except the water.  Make a stiff dough using a little water. 
  2. Put a teaspoonful of the dough in your hands and squeeze firmly to make an oval dumpling about 1” x 1/2”.  Repeat until all the dough is used.
  3. Heat the oil in a frying pan and deep fry the dumplings.


  1. Peel and Cut the yam into 1 inch cubes.  Coat it with oil and bake it in the oven at 350 degrees for about 15 or until cooked through.
  2. Rinse and slit the eggplant into fours.  Do not cut it through.
  3. Peel and slit the potatoes in the same way as eggplant.
  4. In a small bowl mix everything for the masala.
  5. Use some of this masala to fill the egg plant and potatoes.

Make the Vagar:

  1. In a large saucepan, heat the oil.  Add the curry leaves, ajwan, mustard seeds, fenugreek seeds cumin seeds and hing, 
  2. Add the leftover masala and 1 cup of water and mix well.  Layer all the vegetables, eggplants, potatoes, green beans and pigeon peas. (Do not mix this, let it cook layered).  Cook  covered on medium low heat for about 15 minutes.  Add the yams and the dumpling and let it cook for another 15 minutes.

Serve it hot on a platter sprinkled with chopped cilantro.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.