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Undhiyu recipe | undhiyu in pressure cooker | how to make Gujarati undhiyu

Undhiyu is a traditional Gujarati dish. It is made with a combination of vegetables and fenugreek dumplings cooked with special masala. In this recipe, I made undhiyu in a pressure cooker, which is extremely simple and requires less time to prepare. It is an ideal side dish. It can be served with poories and also be served with hot jalebi. Try this easy undhiyu with puri this festival season and enjoy it with your friends and family members.

The key to making tasty pressure cooker undhiyu at home are
  • Firstly, undhiyu masala or green masala paste is the heart of the undhiyu. So grind the paste coarsely and add more masala to make it flavorful.
  • Use your choice of veggies, you can increase or decrease the amount of the veggies as per your liking.
  • For muthiya, once all the ingredients are combined together, it has to be kneaded to a soft dough and should not be hard. also make small size muthiya for sabzi.
  • I made undhiyu in a pressure cooker which helps to fasten the cooking process. you can also make undhiyu in kadai.
  • Lastly, undhiyu tastes great when prepared slightly spicy.
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Recipe video

Undhiyu recipe | undhiyu in pressure cooker | how to make Gujarati undhiyu

Author Nehas Cook Book
No ratings yet
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Curry
Cuisine Indian
Servings 10 servings


For undhiyu masala

  • 3 tbsp peanuts
  • 3 tbsp white sesame seeds
  • 1 cup besan papdi
  • 2 tbsp coconut
  • Salt to taste
  • 3 tbsp coriander powder
  • 2 tbsp red chilli powder
  • ½ tsp turmeric powder powder
  • 1 tsp garam masala
  • 2 tbsp sugar
  • 1 tbsp oil

For green masala paste

  • ½ cup green garlic
  • 4-5 green chilli
  • 1 inch ginger
  • 2- inch green yellow turmeric
  • 2- inch green white turmeric
  • 1 cup coriander leaves

For methi muthiya

  • 1.5 cup chopped methi leaves
  • ½ cup coriander leaves
  • Salt to taste
  • ½ cup wheat flour
  • 4 tbsp besan
  • 3 tbsp rava
  • 2 chopped green chilli
  • 1 tsp ginger paste
  • 1 tbsp sesame seeds
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tbsp sugar
  • ¼ tsp baking soda
  • 1 tbsp lemon juice
  • 1 tbsp oil
  • 1 tsp methiyo masalo
  • 2 tbsp water or as required
  • Oil for frying

For pressure cooker undhiyu

  • 150 grm surti papdi
  • 150 grm desi valor papdi
  • 100 grm sweet potato pieces
  • 100 grm purple yum - kand pieces
  • 100 grm suran pieces
  • 1 raw banana
  • 5-6 small size brinjals - rigan
  • 5-6 small size potatoes
  • 5-6 green chilli
  • 50 grm tuvar dana
  • 50 grm green chana
  • 50 grm green vaal
  • 50 grm green peas
  • ¾ cup oil
  • 1 tsp mustard seeds
  • 1 tbsp cumin seeds
  • 1 tsp ajwain
  • ½ tsp hing
  • 4-5 dry red chilli
  • 1- inch cinnemon
  • 2 bay leaf
  • 3-4 cloves
  • Half Green masala pastes
  • ¾ cup tomato puree
  • Salt to taste
  • 1 tsp turmeric powder
  • 2 tbsp red chilli powder
  • 2 tbsp coriander powder
  • 2.5 cup hot water or as required
  • 2 tbsp tamarind pulp
  • 2 tbsp sugar
  • 1 tbsp undhiya masala or garam masala
  • Some coriander leaves

Special tadka

  • 2 tbsp oil
  • 2 tbsp white sesame seeds
  • 10-12 curry leaves
  • ½ tsp turmeric powder
  • 1 tsp kashmiri red chilli powder
  • ½ tsp hing


Making Muthia:

  • In a mixing bowl, add methi leaves, coriander leaves and salt. mix well and rest for 5 minutes, so methi releases water from it.
  • Now add wheat flour, besan, rava, chopped green chilli, ginger paste, sesame seeds, turmeric powder, red chilli powder, sugar, baking soda, lemon juice, oil and methiya masala. Mix well.
  • Now add little water at a time and knead into a smooth and soft dough. Don’t make it too soft otherwise, it becomes too sticky.
  • Grease your palm with oil and roll muthiya into small oval-shaped dumplings.
  • Fry muthiya on medium flame till it becomes crispy and brown.

Making masala

  • In a mixture jar, add peanut, sesame seeds, besan papdi, coconut, salt, coriander powder, red chilli powder, turmeric powder, garam masala and sugar. Grind it into coarse powder and add to mixing bowl.
  • Now again in a mixture jar, add green garlic, green chilli, ginger, green turmeric and coriander leaves. Without adding water grind it into coarse paste.
  • Then add half the green masala paste into a mixing bowl and add 1 tbsp oil. mix well.
  • Masala is ready. Stuff masala into small brinjals, potatoes and green chilli. keep it aside.

Making kathiyawadi Undhiyu

  • Fry purple yam (kand), suran and sweet potatoes on medium flame. also, fry small potato pieces on medium flame. take out fried vegetables into wire rack.
  • Now separately fry raw banana, stuffed brinjal, stuffed potatoes and green chilli on medium flame till it becomes slightly soft. (refer to video)
  • Now in a cooker, add ¾ cup oil, mustard seeds, cumin seeds, ajwain and hing. Sauté it.
  • Then add dry red chilli, cinnamon, bay leaf and cloves. Sauté it.
  • Now add the half green paste. Sauté it.
  • Then add surti papadi, valor papadi, tuvar dana, green peas, green chana, green vaal and salt. saute it.
  • Then add 1 cup water and cook papdi and dana on for 5 minutes till it becomes slightly soft.
  • then add tomato puree and Cook puree till oil separates from its sides.
  • Now lower the flame, and add turmeric powder, red chilli powder and coriander powder. Mix well and sauté masala till oil separates from its sides.
  • Then add some prepared masala on the papdi and dana layer.
  • Also, coat fried vegetables with masala and spread them on the papdi layer. (Refer to video)
  • Now spread stuffed brinjals and potatoes on the upper layer.
  • Add ¾ cup hot water into the pressure cooker.
  • Then close the lid and pressure cook undhiyu on medium-high flame for 2 whistles.
  • When the pressure cooker releases its temperature, open the lid and mix well. Do not cook it for more time.
  • Now add stuffed fried chilli, tamarind pulp, sugar and undhiyu masala. mix well.
  • Now add muthiya and 4-5 crushed muthiya into the gravy. Also, add 1 cup hot water and cook undhiya on low flame for 5 minutes so muthiya absorbs gravy.
  • For tadka, in a pan, add oil, sesame seeds and curry leaves. when sesame seeds splutter switch off the gas and adds turmeric powder, hing and red chilli powder. Mix well.
  • Add tadka into undhiyu and mix well.
  • Garnish with coriander leaves and serve undhiyu with puri and jalebi.


  • You can add any Gujarati farsan like sev or chavanu instead of papadi gathiya
  • Grind masala into a coarse powder
  • Addition of slightly coarse flour into muthiya mixture gives softness and crispiness to muthiya.
  • fry muthiya on medium flame.
  • fry sweet potatoes, purple yum (ratalu) and suran on medium flame till it become crispy from outside.
  • at the time of serving add muthiya into undhiya gravy.
  • crushed muthiya gives flavor and texture to undhiya gravy.
  • special tadka gives perfect and flavor to undhiya.
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