Undiyo Recipe: A Veggie-Packed Delight From Gujarat
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Undiyo is a popular dish from the state of Gujarat, India. It is a mixed vegetable curry that is made using a combination of seasonal vegetables and chickpea flour dumplings. This dish is known for its spicy, tangy, and slightly sweet taste, and is often served with hot chapatis or rice. It is traditionally made during the winter season, when fresh vegetables are abundantly available in Gujarat. The dish is prepared using a variety of vegetables such as eggplant, potato, sweet potato, yam, beans, peas, and carrot. These vegetables are cut into small pieces and then cooked in a spicy and tangy tomato-based gravy. The dish is a must-have during festive occasions like Makar Sankranti. 

One of the unique features of undiyo is the addition of chickpea flour dumplings, also known as "muthiyas". These dumplings are made by mixing chickpea flour with spices, herbs, and grated vegetables, and then shaping them into small balls. The dumplings are then steamed and added to the vegetable curry, giving it a unique texture and flavor—and making it more filling.  

Undiyo is a dish that is packed with flavor and nutrition. The combination of vegetables and chickpea flour dumplings makes it a great source of vitamins, minerals, antioxidants and dietary fiber. The dish is also relatively low in calories, making it a healthy option for those who are watching their weight.  

Undiyo is typically served as a main course dish, along with hot chapatis or rice. It is often accompanied by a side dish of pickle, papad, or chutney, which adds an extra flavor to the meal. It is also a popular dish for festivals and special occasions, where it is served as a part of the traditional Gujarati thali.  

Undiyo is a dish that is deeply rooted in the culture and traditions of Gujarat. It is believed that the dish was originally created by the Kathiawadi community, who are known for their love of spicy and tangy food. Over the years, the dish has become popular all over Gujarat, and is now enjoyed by people of all communities and backgrounds.  

In recent years, there has been a growing interest in Indian cuisine all over the world, and undiyo has emerged as one of the most popular dishes from Gujarat. Many Indian restaurants and food blogs now feature undiyo on their menus, and it has become a favorite among food enthusiasts and chefs.  

Undiyo is a dish that is relatively easy to prepare and can be made using a variety of vegetables and spices. There are many different variations of the dish, each with its own unique flavor and taste. Some recipes call for the addition of coconut milk, peanuts, or sesame seeds, which add an extra layer of flavor to the dish.  

Here is a recipe for undiyo that you can try at home:  


 For The Masala Paste:  

  • 1 cup fresh grated coconut  
  • 1 cup coriander leaves  
  • ½ cup mint leaves  
  • 1 tbsp. sesame seeds  
  • 1 tbsp. poppy seeds  
  • 2 tbsp. peanuts  
  • 6-7 garlic cloves  
  • 1 inch ginger  
  • 2-3 green chilies  
  • 2 tbsp. tamarind pulp  
  • 2 tbsp. jaggery  
  • 1 tsp. cumin seeds  
  • 1 tsp. fennel seeds  
  • 1 tsp. coriander seeds  
  • ½ tsp. turmeric powder  
  • Salt to taste  

For The Vegetables:  

  • 1 small eggplant, chopped  
  • 1 small potato, chopped  
  • 1 small sweet potato, chopped  
  • ½ cup green beans, chopped  
  • 1 small carrot, chopped  
  • ½ cup fresh peas  
  • 1 small onion, chopped  
  • 2-3 garlic cloves, minced  
  • 1 inch ginger, minced  
  • 2-3 green chilies, slit  
  • 1 tbsp. coriander powder  
  • 1 tsp. cumin powder  
  • ½ tsp. turmeric powder  
  • 1 tsp. red chili powder  
  • Salt to taste  
  • 2 tbsp. oil  

For Tempering:  

  • 2 tbsp. oil  
  • 1 tsp. mustard seeds  
  • 1 tsp. cumin seeds  
  • 1-2 dried red chilies  
  • A pinch of asafoetida (hing)  

For Garnishing:  

  • Fresh coriander leaves, chopped  
  • Fresh coconut, grated  


  • To make the masala paste, grind all the ingredients mentioned for the masala paste into a smooth paste using a mixer or a food processor. Set aside.  
  • Heat oil in a large pan or a kadhai. Add chopped onion and sauté until translucent. Add minced ginger and garlic and slit green chilies. Sauté for another minute.  
  • Add all the chopped vegetables, green peas, and salt to taste. Mix well and cook for 2-3 minutes.  
  • Add coriander powder, cumin powder, turmeric powder, and red chili powder. Mix well and cook for another minute.  
  • Add the masala paste to the vegetables and mix well. Add some water as needed to get the desired consistency. Cover and cook for 10-12 minutes or until the vegetables are cooked and the masala is well combined.  
  • In a separate small pan, heat oil for tempering. Add mustard seeds and let them splutter. Add cumin seeds, dried red chilies, and a pinch of asafoetida. Sauté for a few seconds.  
  • Pour the tempering over the cooked vegetables and mix well.  
  • Garnish with fresh chopped coriander leaves and grated coconut.  
  • Serve hot with steamed rice, roti, or puri.  

In conclusion, undiyo is a delicious and nutritious dish that is deeply ingrained in the culture and traditions of Gujarat. It is a perfect example of the rich and diverse cuisine of India and is enjoyed by people of all ages and backgrounds. Whether you are a fan of spicy food or not, undiyo is a dish that is sure to delight your taste buds and leave you feeling satisfied and content.