Undhiyu Recipe is a classic winter vegetable dish from Surat, Gujarat. It is cooked especially on Makar Sankranti. Today we are cooking this delicious, quick Surti Undhiyu in Instant pot (pressure cooker)

The meaning of the dish name ‘Undhiyu’: It is derived from the Gujarati language word ‘Undhu’ means upside down. Traditionally, the masala coated veggies are added into the earthen pot (matlu or matka). Then it is sealed properly and placed upside down in the fire pit dug into the ground. Plus, hot coal is also added on top. All the veggies in an earthen pot are slow-cooked which gives unique flavor and aroma. 

Ingredients

For Muthia:

  • ▢2 cups Fenugreek leaves (methi leaves) plucked, measured then washed {if using frozen, use only ¼ cup}
  • ▢½ cup Whole wheat flour (Chapati atta)
  • ▢½ cup Besan (gram flour)
  • ▢1 Green chilies chopped finely
  • ▢1 teaspoon Ginger paste or freshly grated or crushed
  • ▢¼ teaspoon Turmeric powder
  • ▢1 teaspoon Red chili powder
  • ▢¼ teaspoon Baking soda
  • ▢Salt to taste
  • ▢2 ½ teaspoons Sugar
  • ▢2-3 teaspoon Lemon juice
  • ▢3 tablespoons Oil
  • ▢2-3 tablespoons Water or more or less
  • ▢Cooking oil spray for air-frying

For Green Masala:

  • ▢⅓ cup Desiccated coconut
  • ▢¼ cup Peanuts
  • ▢2 tablespoons Sesame seeds
  • ▢3 teaspoons Red chili powder
  • ▢2 teaspoons Coriander powder
  • ▢½ teaspoon Turmeric powder
  • ▢1 tablespoon Sugar
  • ▢Salt to taste
  • ▢2 tablespoons Lemon juice or Lime juice
  • ▢½ cup Cilantro or coriander leaves
  • ▢4-5 Green chilies
  • ▢½ inch Ginger
  • ▢2 cloves Garlic

For Undhiyu:

  • ▢5 tablespoons Oil
  • ▢½ teaspoon Cumin seeds
  • ▢¼ teaspoon Ajwain (Carom seeds)
  • ▢¼ teaspoon Hing (Asafoetida)
  • ▢4 Small baingan (baby eggplant)
  • ▢7-8 Baby potatoes
  • ▢½ cup Sweet potatoes peeled and cubed
  • ▢½ cup Green peas
  • ▢⅓ cup Purple yam (Ratalu)
  • ▢1 cup Fresh tuvar dana (Green pigeon peas)
  • ▢1 cup Surti papdi
  • ▢1 to 1 ½ cups Water {1 cup for 6QT, 1 ½ cups for 8QT}

Instructions 

Making Muthia:

  • Take wheat flour, besan, spices (turmeric, red chili powder), salt, sugar, baking soda, ginger paste, green chilies in a bowl. Mix well.
  • Add oil and lemon juice. Mix well by rubbing between your fingers and thumb.
  • Add methi leaves and mix.
  • Now add little water at a time and knead into a smooth and soft dough. Don’t make it too soft otherwise, it becomes too sticky.
  • TIP: You may need more or less amount of water. It depends on how much water particles are left in your methi leaves after washing. It also depends on you’re using fresh or frozen leaves.
  • Grease your palm with oil and take about 2 teaspoons of portion, shape into small oval-shaped dumplings. During the half-way through of shaping process, the dough may start to stick. Wash the hands, grease again and shape.
  • While you’re shaping, preheat your air fryer to 400°F (200°C) for 5 minutes. Arrange the shaped methi muthia into the air fryer tray. Spray it lightly with cooking oil spray.
  • Air fry for 10 minutes. Halfway through open and give it a shake for even browning all the sides. This time may vary depending on the size of your muthiya.

Making Green Masala:

  • Take dry masala stuff (dry coconut, peanuts, sesame seeds, salt, sugar, red chili powder, turmeric powder, coriander powder) in a food processor. Pulse it and make a semi-coarse powder.
  • Now add ginger, garlic, green chilies, cilantro and lemon(lime) juice. Again pulse and make a coarse, dry mixture.
  • Remove it to a bowl and keep it ready.

Making Undhiyu Recipe:

  • Lightly scrub the skin of the baby potatoes instead of peeling. Also, peeled and cubed the sweet potato.
  • Make a cross ‘+’ sign at the bottom of the baby eggplant (careful not to cut into pieces) and stuff the center with prepared masala.
  • Take all the veggies (except eggplant) in a large bowl. Add remaining masala and mix well.
  • Heat the oil in instant pot on saute mode. Once hot add cumin seeds and ajwain. Let them sizzle a bit. Then add hing.
  • Immediately add masala coated veggies, stuffed eggplants and air-fried methi muthia. Plus, add water and lightly mix.
  • Cover the instant pot with a lid, keep the vent to sealing. Cook on manual (high pressure) for 6 minutes. After 5 minutes, do QPR. Once the pin drops, open the lid and surti undhiyu is ready to enjoy.

Making Muthia For Undhiyu: 

You’ll need to make muthia. Traditionally these are deep-fried. But to cut down oil and calories, I have air-fried them. Here instead of fresh methi leaves, you can use frozen one.

1) Take wheat flour, besan, spices (turmeric, red chili powder), salt, sugar, baking soda, ginger paste, green chilies in a bowl. Mix well.

2) Add oil and lemon juice. Mix well by rubbing between your fingers and thumb.

3) Add methi leaves and mix.

4) Now add little water at a time and knead into a smooth and soft dough. Don’t make it too soft otherwise, it becomes too sticky.

TIP: You may need more or less amount of water. It depends on how much water particles are left in your methi leaves after washing. It also depends on you’re using fresh or frozen leaves.

Collage of 4 steps showing dry ingredients in a bowl, adding oil, adding methi and ready dough.

5) Grease your palm with oil and take about 2 teaspoons of portion, shape into small oval-shaped dumplings. During the half-way through of shaping process, the dough may start to stick. Wash the hands, grease again and shape.

6) While you’re shaping, preheat your airfryer to 400°F (200°C) for 5 minutes. Arrange the shaped methi muthia into the air fryer tray. Spray it lightly with cooking oil spray.

7) Air fry for 10 minutes. Halfway through open and give it a shake for even browning all the sides. This time may vary depending on the size of your muthiya.

8) You can prepare them a day before. Or you can freeze once cool and use later. 

Collage of 4 steps showing shaping muthia, arranged in airfryer tray, cooked, removed to a plate.

Making Masala:

Here are all the ingredients you’ll need to make undhiyu masala. All of them are basic and easily available. I have used desiccated coconut. But some prefer to use fresh, grated coconut. 

1) Take dry masala stuff (dry coconut, peanuts, sesame seeds, salt, sugar, red chili powder, turmeric powder, coriander powder) in a food processor. 

2) Pulse it and make a semi-coarse powder.

3) Now add ginger, garlic, green chilies, cilantro and lemon(lime) juice.

4) Again pulse and make a coarse, dry mixture.

5) Remove it to a bowl. This mixture is moist (yet pretty dry).

Collage of 5 steps showing adding nuts, spices in processor, make coarse powder, add rest stuff, pulse again, removed to a bowl.

 Making Undhiyu In Instant Pot

Here are all the veggies and tempering ingredients you’ll need to make undhiyu. Here in the USA, I do not get a few veggies fresh even in the winter season. So I have used frozen, you can see in the below pic. 

Apart from these shown veggies, you can use other vegetables like suran (elephant foot yam), raw banana, valor papdi, etc.

1) To prep my veggies, I have lightly scrubbed the skin of the baby potatoes instead of peeling. As they were new potatoes and have very thin skin. Also, peeled and cubed the sweet potato.
Make a cross ‘+’ sign at the bottom of the baby eggplant (careful not to cut into pieces) and stuff the center with prepared masala. Then add remaining masala into the veggies and mix.

2) Heat the oil in instant pot on saute mode. Once hot add cumin seeds and ajwain. Let them sizzle a bit. Then add hing.

3) Immediately add masala coated veggies, stuffed eggplants and air-fried methi muthia. Plus, add water and lightly mix. 

4) Cover the instant pot with a lid, keep the vent to sealing. Cook on manual (high pressure) for 6 minutes. After 5 minutes, do QPR. Once the pin drops, open the lid and surti undhiyu is ready to enjoy.

Collage of 4 steps showing veggies and muthia, tempering in instant pot, adding veggies, cooked undhiyu.

Ready to serve

Close up of undhiyu served in steel serving bowl.