Shortcut Undhiyu

When winter vegetables are at their peak, all Gujarati kitchens turn to the classic undhiyu. And this shortcut version brings together all those familiar winter flavours without needing hours in the kitchen.

As soon as winter vegetables start filling the markets, this is the kind of dish I want to cook at home. It’s packed with seasonal produce and slow, comforting flavours.,This Surti-style shortcut version keeps the essence of a traditional Gujarati undhiyu intact, but makes it far more doable for regular cooking, especially when you don’t want to spend the entire day in the kitchen.

I know undhiyu can feel a little overwhelming to make though. With so many vegetables and steps involved, it’s often reserved for special occasions or big family meals. But if you already enjoy cooking winter favourites like Methi Thepla, this will feel just as familiar.

Ingredients for Undhiyu

Winter Vegetables: raw banana, shakarkand (sweet potatoes), baby potatoes, and brinjal bring a mix of earthy, sweet, and soft textures that define a good Gujarati undhiyu.
Papdi Beans: a key ingredient in Surti undhiyo, surti papdi along with their tender green outer parts add freshness and texture. Soaking them helps keep them green and cook evenly.
Fresh Pigeon Peas (Tuvar / Lilva): Add sweetness and softness, making the undhiyo more seasonal and traditional.
Fresh (Coriander): finely chopped coriander forms the backbone of the green masala. It adds freshness and ties all the vegetables together.
Fresh Grated Coconut: adds richness, texture, and nuttiness that softens the spices
Green Garlic:adds a unique pungent freshness that’s typical to authentic undhiyu. You can use garlic pods if that’s more easily available.
Green Chillies: For heat. Feel free to adjust according to your tolerance.
Ginger: for aroma and flavor
Powdered spices: Turmeric, coriander powder, ajwain, hing and cumin powder for flavor and color.
Sugar & Lemon Juice: Used in small amounts for freshness and brightness
Cooking Oil: I have used groundnut oil, but sesame oil works beautifully too.
Salt: for seasoning and balance.

Richa’s Top Tips

Cook vegetables in stages: Roasting the root vegetables first and cooking brinjals separately helps everything cook evenly and keeps the textures intact in the final dish.
Don’t rush the green masala: Mixing the dhaniya, coconut, and spices well ensures the flavours are evenly distributed when everything comes together.
Check doneness before combining: Pierce the vegetables with a fork to make sure it’s roasted through before adding it back to the kadhai.
Mix gently at the end: Once all the vegetables are combined, stir carefully to avoid breaking them and to keep the undhiyu well-textured and balanced.

Frequently Asked Questions

Why did my undhiyo turn mushy?

This usually happens when vegetables are overcooked or added together too early. Roasting the root vegetables first and cooking brinjals separately helps each one hold its shape when everything comes together.

Do I have to roast the vegetables or can I skip that step?

Roasting adds flavour and helps with texture, which is important in Surti undhiyu. Skipping this step can make the vegetables softer too quickly and affect the final taste.

Can I reduce the oil in this recipe?

Undhiyo traditionally uses a fair amount of oil, especially Surti style. You can reduce it slightly, but too little oil can affect both flavour and texture.

Why does my undhiyo taste slightly bitter?

Bitterness can come from undercooked papdi beans or raw masala. Make sure the beans are cooked through and the coconut–dhaniya mixture is well mixed and heated properly.

Can I make this without coconut?

Coconut is a core part of undhiyu ingredients, especially in Surti undhiyo. Leaving it out will change the flavour significantly, so it’s best not to skip it.

Storage Tips

At room temperature: Undhiyo is best eaten fresh and should not be left out for more than 2 hours, especially in warmer weather.
In the fridge: Store cooled undhiyu in an airtight container for up to 2 days. Reheat gently in a pan on low heat, stirring carefully so the vegetables don’t break.
In the freezer: Freezing is not recommended, as the vegetables tend to lose their texture once thawed.
Reheating tip: Reheat slowly on low heat and avoid excessive stirring to keep the vegetables intact and the flavours balanced.

Serving Ideas

Surti undhiyo is hearty and full of flavour, which makes it perfect to build a simple winter meal around. Here are a few traditional and comforting ways to enjoy it:

With Poori: This is the classic pairing, where the soft, puffed pooris soak up all the flavours of the undhiyo beautifully.
With Gujarati Kadhi: The light sweetness and tang of kadhi balances the richness of the vegetables.
With Rotli: Soft rotlis keep the meal simple and let the flavours of the undhiyo shine.
As part of a Gujarati thali: Pair it with rice, dal, shrikhand, and a salad for a festive, well-rounded meal.

Customisation Ideas

Add more winter vegetables: If available, include purple yam (kand) or extra surti papdi to make the undhiyu more seasonal and traditional.
Adjust the sweetness: Increase or reduce the sugar slightly depending on how sweet your shakarkand is and your personal preference.
Make it spicier: Add extra green chillies or a pinch of crushed black pepper for more heat without overpowering the vegetables.
Richer flavour finish: Drizzle a little groundnut oil or add a spoon of extra grated coconut at the end to enhance aroma and depth.

a close up image of shortcut undhiyu to show it's texture

With winter vegetables at their peak, this shortcut surti-style undhiyo is a lovely dish to add to your seasonal cooking.

I hope you give it a try and enjoy making it at home as much as I do. If you do, don’t forget to share your creations with me on Instagram @my_foodstory. I’d love to see how your undhiyo turns out!

Watch Shortcut Undhiyu Recipe Video