Kathiyawadi Undhiyu Recipe

Discover the authentic taste of Kathiyawadi Undhiyu with our easy-to-follow recipe. Elevate your culinary skills and savor this Gujarati delight!

Kathiyawadi Undhiyu

    Kathiyawadi Undhiyu

  • Cuisine: Kathiyawadi, Kathiyawadi
  • Category: Main Course
  • Prep Time:
  • Cook Time:
  • Servings: 6
  • Calories: 350 calories

About Ingredients Instructions Video Servings Tips Substitutes

Kathiyawadi Undhiyu is a culinary masterpiece hailing from the vibrant state of Gujarat, specifically the Kathiawar region. This traditional dish is a celebration of winter vegetables, showcasing the rich agricultural diversity of the region. What sets Kathiyawadi Undhiyu apart is its unique combination of flavors and meticulous preparation.

The dish features a medley of seasonal vegetables like surti papdi (broad beans), small brinjals, baby potatoes, and a variety of tubers. These veggies are not merely thrown together but carefully stuffed and layered, creating a harmonious blend of textures and tastes. The stuffing, a fragrant paste of coconut, sesame seeds, green chilies, and other spices, imparts a distinct Kathiyawadi essence.

One of the defining elements of Kathiyawadi Undhiyu is the inclusion of Muthiya, small dumplings made from a mixture of gram flour, wheat flour, and fresh fenugreek leaves. These dumplings add a delightful bite to the dish, complementing the tenderness of the vegetables.

The cooking process is an exercise in patience, as the Undhiyu simmers on a low flame, allowing the flavors to meld and intensify. The result is a dish that encapsulates the essence of Gujarati cuisine—wholesome, aromatic, and deeply satisfying.

Typically enjoyed with piping hot puris, Kathiyawadi Undhiyu is a culinary journey that transports you to the heart of Gujarat, where every bite tells a story of tradition, skill, and a deep love for good food.


Dive into the vibrant flavors of Kathiyawadi Undhiyu, a Gujarati culinary masterpiece! Uncover the secrets of this aromatic delight in our mouthwatering journey.


  • 1 cup Surti papdi (broad beans), stringed and chopped
  • 1 cup small brinjals, slit
  • 1 cup baby potatoes, peeled
  • 1 cup purple yam (kand), peeled and diced
  • 1 cup sweet potatoes, peeled and diced
  • 1/2 cup fresh toovar (pigeon peas), boiled
  • 1/2 cup fresh green garlic, finely chopped
  • 1/4 cup fresh coriander leaves, chopped
  • 1/4 cup fresh fenugreek leaves (methi), chopped
  • 1/4 cup fresh coriander leaves, chopped
  • 1/4 cup grated coconut
  • 2 tbsp sesame seeds
  • 1 tbsp ginger-garlic paste
  • 4-5 green chilies
  • 1 tbsp lemon juice
  • 1/4 cup oil
  • Salt to taste

For Muthiya (Dumplings):

  • 1 cup gram flour (besan)
  • 1/4 cup wheat flour
  • 1/4 cup semolina (sooji)
  • 1/4 cup fresh fenugreek leaves (methi), chopped
  • 1 tbsp oil
  • 1 tsp carom seeds (ajwain)
  • Salt to taste
  • Water (as needed)

Method Instructions

  1. Mix all muthiya ingredients to form a stiff dough.
  2. Shape small dumplings and steam them until cooked. Once done, slice them into halves.
  3. Grind coconut, sesame seeds, green chilies, ginger-garlic paste, and coriander leaves into a smooth paste. Add lemon juice and salt.
  4. Stuff the brinjals with the masala paste.
  5. Heat oil in a heavy-bottomed pan. Add green garlic and sauté.
  6. Add the stuffed brinjals, Surti papdi, baby potatoes, purple yam, sweet potatoes, and boiled toovar. Mix gently.
  7. Sprinkle fresh fenugreek leaves and coriander leaves.
  8. Place the sliced muthiya on top.
  9. Drizzle oil over the vegetables. Cover and cook on a low flame until the veggies are tender. Stir occasionally.
  10. Once cooked, serve hot with puris or steamed rice.

Recipe Video

Kathiyawadi Undhiyu

This is a video about Kathiyawadi Undhiyu.

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Recipe Tags: Kathiyawadi Undhiyu, Kathiyawadi Undhiyu Recipe, Recipe


Serving Kathiyawadi Undhiyu is a delightful experience that enhances the enjoyment of this traditional Gujarati dish. Here's how you can present and enjoy it:

  • Accompaniments: Puris: Kathiyawadi Undhiyu is often paired with hot, fluffy puris. The combination of the crispy puris and the flavorful Undhiyu is a match made in culinary heaven.
  • Garnish: Sprinkle some freshly chopped coriander leaves on top before serving. This adds a burst of freshness and a visual appeal to the dish.
  • Lemon Wedges: Serve with lemon wedges on the side. Squeezing a bit of fresh lemon juice over the Undhiyu just before eating can enhance the flavors.
  • Accompanying Sauces: Some people enjoy Kathiyawadi Undhiyu with a side of tangy tamarind chutney or mint chutney. It's optional but can add an extra layer of taste.
  • Serve Hot: Undhiyu is best enjoyed when served hot. The warmth of the dish intensifies the spices and aromas, providing a truly satisfying culinary experience.
  • Family-Style: Consider serving Kathiyawadi Undhiyu family-style in a large serving dish. This communal approach adds to the cultural aspect of the meal, encouraging sharing and togetherness.


  1. Fresh Ingredients: Use fresh, seasonal vegetables for the best flavors. The essence of Undhiyu lies in the quality of its ingredients.
  2. Preparation: Take your time in preparing the vegetables, ensuring they are cleaned, peeled, and chopped uniformly. This contributes to even cooking.
  3. Stuffing Technique: When stuffing the brinjals, make deep slits to allow the masala to penetrate, infusing the vegetable with flavor.
  4. Muthiya Consistency: Maintain a balanced consistency while making muthiya dough. It should be firm but pliable. This ensures the dumplings hold their shape during steaming.
  5. Layering: Layer the vegetables and muthiya carefully in the pan. This helps in even cooking and allows the flavors to mingle.
  6. Low Flame Cooking: Patience is key. Cook the Undhiyu on a low flame, stirring occasionally. This slow-cooking method allows the vegetables to absorb the spices gradually.
  7. Check for Doneness: Test the doneness of vegetables by piercing them with a fork. They should be tender but not mushy.
  8. Garnish Freshly: Add fresh coriander leaves just before serving. The vibrant green garnish adds a pop of color and freshness.
  9. Pairing: Serve hot with freshly fried puris. The contrast of textures enhances the dining experience.
  10. Experiment: Don't hesitate to experiment with spice levels based on your preference. Undhiyu is a versatile dish that can be adjusted to suit individual tastes.

Ingredient Substitutes

While the traditional Kathiyawadi Undhiyu recipe has its unique set of ingredients, you can make some substitutions based on availability or dietary preferences. Here are a few alternatives:

  1. Surti Papdi (Broad Beans) Substitute: Regular green beans or edamame.
  2. Brinjals (Eggplants) Substitute: Zucchini or button mushrooms for a different texture.
  3. Baby Potatoes Substitute: Regular potatoes cut into smaller chunks or fingerling potatoes.
  4. Purple Yam (Kand) Substitute: Regular sweet potatoes.
  5. Sweet Potatoes Substitute: Butternut squash or carrots.
  6. Toovar (Pigeon Peas) Substitute: Green peas or additional beans.
  7. Fresh Fenugreek Leaves (Methi) Substitute: Dried fenugreek leaves (kasuri methi), but use sparingly as it has a stronger flavor.
  8. Fresh Green Garlic Substitute: Regular garlic cloves.
  9. Fresh Coriander Leaves Substitute: Parsley if coriander is unavailable.
  10. Grated Coconut Substitute: Desiccated coconut or coconut milk.
  11. Sesame Seeds Substitute: Sunflower seeds or pumpkin seeds.
  12. Gram Flour (Besan) for Muthiya Substitute: Chickpea flour or a mix of whole wheat flour and semolina.


Embark on a culinary voyage through the heart of Gujarat with Kathiyawadi Undhiyu. May your kitchen be filled with warmth and the aroma of tradition. Happy cooking!

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