Surti Gujarati Mixed Veg Undhiyu
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Winter vegetables with methi muthiya slow-cooked in spices — Surti undhiyu.
Undhiyu is the winter Gujarati dish with a long list of vegetables, methi muthiya and a coconut and coriander masala. The Surti version is cooked in layers and left covered so the vegetables steam in their own juice.
Ingredients
How to Make It
Prep veg muthiya.
Layer cook covered.
Finish green masala; rest.
Nutrition per serving
* Approximate values per serving
Health Benefits
Veg-loaded festival dish. Measured oil; share thali.
Cooking in a closed pot with little water keeps the flavours concentrated. The green masala coats the vegetables and adds coconut, coriander and green chilli in one go.
Pro Tips
- →Even cook.
- →Don’t over-stir.
- →Serve with puri.
- →Cut the vegetables to similar sizes. Firm ones like yam and potato go at the bottom.
- →Add the muthiya near the end so they do not break.
- →Do not stir much. Shake the pot or turn gently.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Sugar: about 387 kcal (about 20 kcal per teaspoon); Fresh coconut: about 354 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Less oil.
- 2No deep-fry muthiya steam.
- 3A quick version can use the pressure cooker for 2 whistles.
Frequently Asked Questions
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