Stuff the slit vegetables with the green masala and fry the muthiya dumplings separately first, then layer everything and cook low with the lid on — never stir hard, you fold; undhiyu is traditionally steamed upside-down in a pot, and aggressive stirring turns it to mash.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Make muthiya: mix besan with chopped fenugreek leaves, salt, ajwain and water to a stiff dough; roll into fingers and shallow-fry till golden. Set aside.20 min
Grind coriander, coconut, green garlic, ginger, chilies, sugar and salt to a coarse green masala. Stuff into the slit potatoes and eggplants.15 min
Heat oil in a wide pot, temper ajwain and carom, add yam and beans, then layer the stuffed vegetables and any leftover masala.10 min
Cover tightly, cook on low 30–35 min without stirring, folding gently once. Fold in the muthiya for the last 5 min.35 min
Can you make Undhiyu in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Undhiyu? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Undhiyu ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Undhiyu gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Undhiyu vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
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