Gujarati undhiyu in pressure cooker | instant undhiyu | undhiyu recipe

Undhiyu is an all-time favourite traditional Gujarati delicacy, loved for its rich flavours and unique combination of seasonal vegetables cooked together with fragrant spices. This classic dish is made using a variety of vegetables along with soft fenugreek (methi) muthiya dumplings, all simmered in a specially prepared masala that gives undhiyu its distinctive taste and aroma.

In this recipe, I have prepared undhiyu using a pressure cooker, making the process extremely simple, quick, and convenient without compromising on authentic flavour. It is a perfect method for home cooking, especially when you want delicious results in less time. I have also shared the ideal proportion of vegetables and masala, along with a few useful tips and tricks, to help you achieve that perfect market-style undhiyu right in your own kitchen.

Undhiyu is a versatile festive dish, traditionally served with hot puris and sweet jalebi. This festive season, try this easy and flavorful recipe and enjoy a classic Gujarati meal with your family and friends.

The key to making tasty pressure cooker undhiyu at home are

• First, I prepared the undhiyu masala using roasted peanuts, sesame seeds, besan papdi gathiya, desiccated coconut, and regular spices to enhance its flavour. This masala is quick and easy to make. If you don’t have gathiya, you can substitute it with any farsan or roasted besan.
• I fried the vegetables, which gives them a crispy texture and enhances their flavour. You can use vegetables of your choice and adjust the quantity according to your preference.
• For the muthiya, I used fresh methi and coriander leaves along with besan and coarse wheat flour. Coarse flour helps create a crispy outer layer for the muthiya. If coarse flour is not available, you can use regular wheat flour mixed with semolina to achieve crispiness. Once all the ingredients are combined, knead the mixture into a soft dough—avoid making it too hard. Make small-sized muthiyas for the sabzi.
• I prepared the undhiyu in a pressure cooker, which helps speed up the cooking process. You can also make undhiyu in a kadai.
• Lastly, undhiyu tastes best when it has a slightly spicy, gravy-based consistency.

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Recipe video

Gujarati undhiyu in pressure cooker | instant undhiyu | undhiyu recipe

Author Nehas Cook Book

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Curry

Cuisine Indian

Servings 10 servings

Ingredients

 

For green chilli paste

• 5-6 spicy green chilli
• 1 inch ginger
• 2- inch green turmeric
• ½ cup green garlic
• ½ cup coriander leaves

For methi muthiya

• 1.5 cup methi leaves
• ½ cup coriander leaves
• ½ cup besan
• ½ cup coarse wheat flour
• 1 tbsp green chilli paste
• 1 tbsp sesame seeds
• Salt to taste
• ¼ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tbsp sugar
• ¼ tsp baking soda
• 1 tsp lemon juice
• 1 tbsp oil
• 2-3 tbsp water or as required

For undhiyu masala

• 4 tbsp roasted peanuts
• 4 tbsp white sesame seeds
• 1 cup besan papadi
• 2 tbsp dry coconut
• Salt to taste
• 2 tbsp coriander powder
• 2 tbsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 2 tbsp sugar
• 1 tbsp green chilli paste
• 1 tbsp oil

For frying vegetabeles

• 100 grm sweet potatoes pieces
• 100 grm suran pieces
• 100 grm purple yum pieces
• 100 grm raw potatoes pieces
• 1 raw banana
• 5-6 small size brinjals
• 5-6 green chilli
• Oil for frying

For pressure cooker undhiyu

• ½ cup oil
• 1 tbsp cumin seeds
• 1 tsp ajwain
• ½ tsp hing
• 4-5 dry red chilli
• 1 inch cinnamon
• 2 bay leaf
• 3-4 cloves
• Green masala paste
• ½ cup chopped green garlic
• 100 grm surti papdi
• 100 grm desi valor papdi
• 50 grm green peas
• 50 grm green pigeon peas - tuvar
• 50 grm green butter beans - green vaal
• 50 grm green chana - jinjara
• 1 tsp turmeric powder
• 1 tbsp red chilli powder
• 1 tbsp coriander powder
• 2 tbsp undhiyu masala
• ¾ cup tomato puree
• Salt to taste
• 2-3 cup hot water or as required
• ½ cup tamarind water
• 3 tbsp jaggery
• Garnish with coriander seeds

Special tadka

• 3 tbsp oil
• 2 tbsp white sesame seeds
• 1 tsp kashmiri red chilli powder
• ½ tsp hing

Instructions

Making Green Paste

• In a mixer jar, add 4–5 green chillies, 1 inch ginger, 2 inches green turmeric, ½ cup green garlic, and 1 cup coriander leaves. Grind without adding water. The green paste is ready. Keep it aside.

Making Methi Muthiya

• In a mixing bowl, add 1½ cups chopped methi leaves, ½ cup coriander leaves, salt to taste, ½ cup coarse wheat flour, ½ cup gram flour, 1 tbsp green paste, ¼ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tbsp sugar, ¼ tsp baking soda, 1 tsp lemon juice, and 1 tbsp oil. Mix well.
• Gradually add ¼ cup water and knead a medium-soft dough.
• Lightly grease your hands with oil and shape small, round muthiyas.
• Heat oil and fry the muthiyas on a medium flame until they turn crispy and golden brown.
• Remove them onto a wire rack and keep aside.

Making Undhiyu Masala

• In a mixer jar, add 4 tbsp roasted peanuts, 4 tbsp white sesame seeds, 1 cup besan papdi gathiya, 2 tbsp desiccated coconut, 2 tbsp coriander powder, 2 tbsp red chilli powder, ½ tsp turmeric powder, salt to taste, 1 tsp garam masala, 2 tbsp sugar, 1 tbsp green chilli paste, and 1 tbsp oil. Grind coarsely.
• Undhiyu masala is ready. Keep it aside.

Frying Vegetables

• Heat oil and add 100 g sweet potato pieces, 100 g suran pieces, 100 g purple yam pieces, 100 g potato pieces, and 1 raw banana. Fry on a medium flame until crispy and 80–90% cooked. Keep aside.
• Add 5–6 small brinjals and fry for 2–3 minutes. Add 5–6 green chillies and fry briefly. Remove onto a wire rack and keep aside.
• Fry 4–5 small potatoes on a medium flame until crispy on both sides.
• Stuff the fried brinjals, potatoes, and green chillies with undhiyu masala and keep aside.

Pressure Cooker Method

• Heat ½ cup oil in a pressure cooker. Add 1 tbsp cumin seeds, 1 tsp ajwain, ½ tsp hing, 4–5 dry red chillies, 1 inch cinnamon, 2 bay leaves, and 3–4 cloves. Sauté well.
• Add the ground green paste and ½ cup green garlic. Sauté for a minute.
• Add 100 g or 1 cup surti papdi, 100 g desi valor papdi, 50 g green tuvar, 50 g green peas, 50 g green vaal, and 50 g green chana (jinjara). Sauté on a medium flame until slightly soft.
• Add 1 tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, 2 tbsp undhiyu masala, and some hot water. Sauté until oil separates from the sides.
• Add ¾ cup tomato puree and salt. Sauté well.
• Add 2–3 tbsp undhiyu masala and mix properly.
• Mix the remaining undhiyu masala with the fried vegetables and layer the masala-coated vegetables over the papdi mixture in the cooker (refer to the video).
• Add 1 cup hot water from the side of the cooker. Do not mix.
• Cover with the lid and cook on a medium flame for 1 whistle.
• Once the pressure releases naturally, open the lid and add ½ cup tamarind water and 3 tbsp jaggery. Mix gently.
• Add the stuffed brinjals, green chillies, and muthiya. Add 1 cup hot water. Do not mix. Cover and cook on a low flame for 5–7 minutes.
• The muthiyas will absorb the water and turn soft. Undhiyu is ready.

Tadka & Serving

• For the tadka, heat oil in a pan. Add sesame seeds, hing, curry leaves, and red chilli powder. Mix well.
• Pour the tadka over the undhiyu and mix gently.
• Garnish with fresh coriander leaves and serve hot with puri and jalebi.

Notes

• The proportion of flour should be half that of the bhaji.
• Green paste enhances the taste of undhiyu.
• Knead a medium-soft dough for the muthiya.
• Fry the muthiya on a medium flame.
• You can use any farsan (dry namkeen) instead of besan papdi.
• Adding some masala enhances the taste of the papdi and dana.
• Cook on a medium flame for 1 whistle.
• Add some water so that the muthiya absorbs the gravy and becomes soft.
• Adding tempering enhances the taste of undhiyu.