06 Feb 2024


Surti Papdi: 250g, stringed and split
Purple Yam (Kand): 100g, cubed
Sweet Potatoes: 100g, cubed
Potatoes: 100g, cubed
Brinjal (Eggplant): 2 small, quartered
Ripe Bananas: 2, cut into large pieces
Green Peas: 1/2 cup
Fresh Fenugreek Leaves (Methi): 1 cup, chopped
Coriander Leaves: 1 cup, chopped
Grated Coconut: 1/2 cup
Ginger-Garlic Paste: 2 tablespoons
Green Chilies: 4-5, finely chopped
Sesame Seeds: 2 tablespoons
Sugar: 2 teaspoons
Lemon Juice: 1 tablespoon
Turmeric Powder: 1/2 teaspoon
Cumin-Coriander Powder: 1 tablespoon
Asafoetida (Hing): A pinch
Salt: to taste
Oil: for cooking


  • Prepare Masala: Mix fenugreek leaves, coriander leaves, grated coconut, ginger-garlic paste, green chillies, sesame seeds, sugar, lemon juice, turmeric powder, cumin-coriander powder, asafoetida, and salt. This is your masala mix.
  • Stuff Brinjals & Bananas: Slit brinjals and bananas and stuff them with a portion of the masala mix.
  • Mix Vegetables with Masala: In a large bowl, mix surti papdi, purple yam, sweet potatoes, potatoes, and green peas with the remaining masala.
  • Heat Oil in a Pot: In Vardaan’s Stainless Steel Kadhai, heat oil. Layer the bottom with some masala-covered surti papdi to prevent sticking.
  • Layer Vegetables: Add the mixed vegetables, followed by the stuffed brinjals and bananas. Sprinkle any remaining masala on top.
  • Cook on Low Heat: Cover and cook on low heat for about 45-60 minutes. Stir occasionally, very gently to avoid breaking the vegetables.
  • Check for Doneness: The undhiyo is done when all vegetables are tender but not mushy.


Serve hot, garnished with fresh coriander leaves and a side of puris or rotis. Undhiyo is a delightful winter dish, celebrated for its variety of flavors and textures.


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