Cookbook:Undhiyu (Gujarati Mixed Vegetables)

Cookbook | Ingredients | Recipes | Cuisine of India

Undhiyu (Gujarati Mixed Vegetables)
Category Indian recipes
Servings 6-10
Time 2 hours

Undhiyu is a mixture of a variety of different vegetables.



Green chutney Brown chutney Red chutney




Chutneys (optional)Edit

  1. Grind the ingredients for each chutney, and mix them together. It's best to make and serve all three, as they will each balance each other.


See also: Cookbook:Bonda
  1. Combine the flour and channa powder. Mix in rice flour, oil, chilli powder, lemon, green chillies, and sugar to make a dough. Adjust consistency with water as needed.
  2. Add methi leaves, then shape the mixture into small, elongated balls.
  3. Fry the muthia in oil, and keep aside.


  1. Crush the thoghari dal, green chillies, garlic, and ginger. Mix in the coriander powder, all the other spices, fresh grated coconut, and coriander leaves to make a masala paste.
  2. Cut slits in the eggplant and potatoes, and stuff with the masala mixture. There will be masala left over.
  3. Heat a small amount of oil in a pot. Add the mustard seeds, hing, onion, ghenasu, yams, carrots, peas, lima beans, and remaining masala. Stir well to combine.
  4. Add the stuffed potatoes and eggplants. Add the muthia along with a little water to keep from burning.
  5. Cook in a pressure cooker—just one whistle is enough.
  6. To serve, pour a little of each chutney on top of the undhiyu. Top it with coriander leaves and coconut. Served along with warm jalebi.