By Aditi Saraswat
January 14, 2026
Undhiyu is Gujarat’s slow-cooked winter feast in a pot, which is layered with seasonal vegetables. Cooked upside down, it’s hearty, aromatic, and filled with seasonal warmth.
1 cup surti papdi (valor beans) 1 cup small brinjals, slit 1 cup baby potatoes, peeled 1 cup purple yam (suran), cubed ½ cup sweet potatoes, cubed 1 cup methi muthia (fried or steamed) ½ cup fresh coconut, grated ¼ cup coriander leaves, chopped 2 tbsp green chilli–ginger paste 1 tbsp garlic paste 1 tbsp lemon juice 2 tbsp sugar or jaggery 1 tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder Salt to taste 4 tbsp oil 1 tsp carom seeds (ajwain) ½ cup water
Mix coconut, coriander, green chilli, ginger, garlic, lemon juice, sugar, salt, and spices to prepare an aromatic green masala.
Stuff brinjals and potatoes nicely with prepared masala. Keep the remaining masala for layering vegetables later during cooking.
In a heavy vessel, heat some oil. Add ajwain, layer surti papdi, root vegetables, and leftover masala. Sprinkle salt lightly between the layers to help them cook.
Add water, cover the vessel tightly, and cook on low heat without stirring, letting the vegetables steam and absorb flavours.
Slowly add methi muthia on top and drizzle with some oil. Cover again and cook until the vegetables are soft and the masala coats everything.
Carefully mix everything once cooked, adjust the seasoning, and serve hot with puris or rotis for a traditional Gujarati winter feast.