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Undhiyu ingredients, recipe and calories

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Vegetarian Recipes – Gujarati Recipes


Undhiyu has about 300 calories for a 100 gram serving of which 70 come from fat and 25 from protein. It’s also very high in fibre and is a great source of vitamins like vitamin A, B-6, C, iron, zinc and calcium.



  • Potatoes (Aloo) – 1/2 Kg
  • Broad beans (Sem fali) – 1/2 Kg
  • Raw bananas (Kacchhe kele) – 2 no’s
  • Yam (Kand) – 100 gms
  • Baby brinjals (Chote baigun) – 3 no’s
  • Ginger (Adrak) – 2 inch piece
  • Garlic (Lehsun) – 4 cloves
  • Green chillies (Hari mirch) – 3 no’s
  • Turmeric powder (Haldi) – 1 teaspoon
  • Oil (Tel) – 1/4 cup
  • Coconut (Nariayal) – 2 tablespoon scraped
  • Asafoetida (Hing) – A pinch
  • Coriander leaves (Dhaniya patte) – A bunch chopped
  • Mustard seeds (Rai) – 1 teaspoon
  • Bengal Gram Flour (besan) – 1/4 cup
  • Fenugreek Leaves (Methi)
  • Ginger (Adrak) – 1/2 inch piece
  • Green Chillies (Hari mirch) – 2 no’s
  • Oil to deep fry
  • Salt to taste


  • Dice potatoes, yam, raw bananas and split brinjals into four without cutting the stem.
  • Make a paste of garlic, green chillies and ginger and mix cut coriander, mix all the muthiya ingredients except oil and prepare a firm dough.
  • Divide the dough into small portions and shape each into one-inch long half-inch thick rolls, and deep fry in hot oil, remove and keep aside.
  • String beans and cut into one-inch long pieces, now heat oil in a pan, add in asafoetida and mustard seeds, when mustard seeds crackle mix in ground masala and beans.
  • Put the rest of the vegetables in layers one on top of the other, sprinkle salt and turmeric powder, stir fry for five minutes on high flame.
  • Pour a cup of water, cover and simmer on a very low heat for 10-15 minutes, add fried muthiyas and again simmer for 15 minutes shaking occasionally without spoon.
  • Enjoy hot undhiyo decorated with scraped coconut with parathas.