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A celebrated winter delicacy from Gujarat, this dish is a slow-cooked masterpiece. It features a medley of seasonal root vegetables, beans, and spiced fenugreek dumplings in a fragrant green masala.
For 6 servings
Prepare the Green Masala
Prepare the Vegetables
Make and Fry the Methi Muthia
A celebrated winter delicacy from Gujarat, this dish is a slow-cooked masterpiece. It features a medley of seasonal root vegetables, beans, and spiced fenugreek dumplings in a fragrant green masala.
This gujarati recipe takes 110 minutes to prepare and yields 6 servings. At 545.77 calories per serving with 10.44g of protein, it's a advanced recipe perfect for lunch or dinner.
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Layer the Undhiyu
Slow Cook to Perfection
Garnish and Serve
Instead of deep-frying, steam the muthia for 12-15 minutes or cook them in an appe (paniyaram) pan with minimal oil. You can also reduce the amount of oil used for cooking the main dish.
Omit garlic and root vegetables like potatoes and yam. Increase the quantity of raw bananas, surti papdi, and other permitted vegetables like green peas.
Layer the vegetables as instructed in a pressure cooker. Cook on low heat for 2-3 whistles. This method is faster but may result in a softer texture.
Loaded with a variety of vegetables like beans, yams, and sweet potatoes, Undhiyu is an excellent source of dietary fiber, which aids digestion, promotes satiety, and supports gut health.
The diverse medley of winter vegetables provides a wide range of essential nutrients, including Vitamin A, Vitamin C, potassium, and iron, supporting overall immunity and well-being.
The inclusion of gram flour (besan) in the muthia and various beans contributes a good amount of plant-based protein, essential for muscle repair and bodily functions.
A typical 1.5 cup serving of traditionally prepared Undhiyu contains approximately 450-550 calories, primarily due to the oil and deep-fried muthia. The exact number can vary based on the amount of oil used.
It's a mixed bag. It is incredibly rich in fiber, vitamins, and minerals from the diverse vegetables. However, the traditional recipe is high in fat and calories due to the generous use of oil. It's best enjoyed in moderation as a festive delicacy.
Absolutely. For a healthier alternative, you can steam the muthia in a steamer for 12-15 minutes or pan-fry them in an appe/paniyaram pan with very little oil until they are golden and cooked through.
While these vegetables give Undhiyu its authentic taste, you can make substitutions. Use regular flat beans (valor papdi) or even frozen fava beans instead of Surti Papdi. Purple yam can be replaced with extra potatoes or taro root (arbi).
Yes, Undhiyu tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.
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