A popular Gujarati main course consisting of a vegetable (undhiyu)…served with sev and jalebis… This is usually made only during the winters because a particular ingredient” Ratallu (purple yam)” is available only during this time of the year…

It is made in different ways..here is the way that i usually make it…


Ratallu /purple yam: 150 gms
Potatoes: 1 nos
Purple brinjal: 3-4 nos (med size)
Tomatoes: 1 nos
Raw banana: 1 nos (if the size is ver small then 2 can be used)
Carrot: 1 nos
Elephant yam: 100 gms
Sweet potato: 100 gms
Papdi: 200-300 gms (if this is not avail one could also use fresh tuver)
Salt: according to taste
oil: for sauteing: 2 tbsp

For fresh Masala / marinate:

Corriander leaves: a huge bunch
Raw ground nuts: 1 cup
Green chillies: according to taste
Garlic cloves: 2 nos
Grated coconut: 1-1.5 cups

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1. All the vegetables should be cut into chunks as shown in the picture. The bananas can be cut with with the skin on…
2. Remove seeds from 3/4 of the papdi and let the rest be as it is…
3. Mix all the veggies from 1 and 2 and set aside in a big vessel.
4. Grind together the ingredients for the masala / marinate…
5. Mix the ground masala and the vegetables nicely so that the freshly ground masala coats each vegetable. Set aside for atleast 1/2 hour… (Excl the tomatoes)
6. Take a big kadai. heat vegetable oil in it…
7. Add the marinated vegetables, salt and cook till all the vegetables are cooked and the raw smell of the ground mixture goes away…
8. Add the cut tomatoes on top of this cooked veggies and close the veggies with a lid and let it simmer on low flame for 2-3 mins…
9. Serve hot with thin sev and corriander leaves as a garnish..
10. Serve with hot jalebis and rice / hot rotis…

This is my entry for Mythillis: RCI-Gujarat Cuisine

~ by priyaskitchen on February 23, 2008.

15 Responses to “Undhiyu….”

  1. NICE way of adding all veggie’s in one dish.

  2. wow!!!something new …very nice entry …Thks for sharing

  3. Wow! Looks so warm and comforting! Nice entry, Priya! πŸ™‚

  4. I have not seen purple yam… or maybe I have not paid attention. Now this is very interesting that it is served with jelabis and sev. Must be virtual heaven:-)

  5. Am yet to come across a purple yam! this is a must try πŸ™‚

  6. priya that looks good..nice entry

  7. My mom used to make this…and we used to buy this during kojagiri purnima when we were in gujarat for a short span.i remember even fenugreek (methi)pakodas being added in this if i am not wrong…lovely dish…i did not have the recipe..now i can try..thanks for sharing..

  8. Lavanya: Thanks…
    Deepa: πŸ™‚
    Redchillies: ya its is..yumm fthank you…od u know πŸ™‚
    Dhivya: u should try it is very tasty…
    Srivalli: thanks… πŸ™‚
    Sowmya: yes u r right..they are called as muthiyas..and they are an integral part of this recipe…but as i did not have kanki rava so skipped it..will put it as a snack recipe soon… πŸ™‚

  9. Thanks for visiting my blog.. I did the same as you have mentioned..grating the potatoes and removing the moisture and then deep frying in the sieve(i.e tea filter). But i was looking for some kind of mould if available.
    Thanks for info abt undhiyu..will be trying..tell you how it comes out..looking forward for your muthiya recipe..

  10. […] Priya’s Kitchen – Undhiyu […]

  11. Well done! Much as I love this dish, I always find it intimidating!

  12. […] Priya’s Kitchen – Undhiyu […]

  13. hi smita..i think u should try it…thers always a first time… πŸ™‚

  14. Its just like avvial ( south Indian dish) . The only difference is south indian’s mix curd to all the vegetables .

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