Undhiyu — Gujarati Winter Vegetable and Bean Casserole

Other Fast With Oil Published June 13, 2026

Undhiyu is Gujarat's great winter feast in a single pot — surti papdi (broad flat beans), purple yam, baby potatoes, eggplant, and plantain all braised together with a green masala of cilantro, coconut, and green chili. The traditional version hides little dumplings of chickpea-flour fenugreek (muthia) among the vegetables, and those are kept here: they soak up the masala and add real protein and chew. It is rich, herby, faintly sweet, and deeply satisfying — the kind of dish that makes a fasting Sunday feel like a celebration.

On oil days the muthia are shallow-fried and the masala is bloomed in oil. For strict no-oil days, steam the muthia instead of frying and braise the vegetables in water with the green paste stirred in raw. There is no fish version.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 5
TIME: 1 hour

INGREDIENTS

For the muthia:
- 1 cup (120g) chickpea flour (besan)
- 1 cup (40g) fresh fenugreek leaves, chopped (or 2 tablespoons dried kasuri methi)
- 1/2 teaspoon turmeric, 1/2 teaspoon chili powder, pinch of sugar, salt
- Oil for shallow frying (omit for strict days)

For the green masala:
- 1 cup (40g) fresh cilantro
- 3/4 cup (70g) grated coconut
- 3 green chilies, 1 inch ginger, 3 cloves garlic
- 1 teaspoon ground coriander, 1/2 teaspoon cumin, juice of 1 lemon, salt

For the vegetables:
- 200g flat broad beans (surti papdi) or green beans, trimmed
- 200g baby potatoes, halved
- 200g purple yam or sweet potato, cubed
- 1 small eggplant, cubed
- 1 raw plantain, cubed (optional)
- 2 tablespoons oil (omit for strict days)

METHOD

1. Make the muthia: mix besan, fenugreek, spices, and a little water into a stiff dough. Roll into small logs. Oil days: shallow-fry until golden, drain. Strict days: steam 12 minutes until firm, then cut into chunks.

2. Grind all green masala ingredients with a splash of water into a coarse paste.

3. In a heavy pot, heat the oil (or 1/4 cup water for strict days). Stir in half the green masala and let it sizzle 1 minute.

4. Add all the vegetables and the remaining masala. Toss to coat. Add 1/2 cup water, cover, and braise on low heat 20-25 minutes, stirring gently every few minutes, until the vegetables are tender.

5. Fold in the muthia in the last 5 minutes so they warm through and absorb the masala without breaking. Taste for salt and lemon.

6. Serve hot with rotli or steamed rice.

NOTES

- Surti papdi is the authentic bean; frozen flat beans or fresh green beans both work.
- The muthia are the protein anchor — don't skip them. Steamed muthia keep undhiyu lighter for strict days.
- A pinch of sugar balances the dish in true Gujarati fashion; leave it out if you prefer.
- Leftovers improve overnight as the masala deepens.