Surti Undhiyu | गुजराती उंधियू | Winter Special Gujarati Recipe | Chef Sanjyot Keer

Full written recipe for Undhiyu
Prep time: 35-40 minutes
Cooking time: 1 hour 15 minutes
Serves: 5-6 people
Ingredients:
Papdi & Tur
SURTI PAPDI | सुरती पापड़ी 150 GRAMS PAPDI / 100 GRAMS BEANS
TUR | तूर दाने 100 GRAMS
HOT WATER | गरम पानी AS REQUIRED
BAKING SODA | बेकिंग सोड़ा A PINCH
Methi Muthiya
FENUGREEK | मेथी 1 BUNCH (CHOPPED)
GRAM FLOUR | बेसन 3/4 CUP
WHEAT FLOUR | गेहूं का आटा 1/2 CUP
OIL | तेल 2 TBSP
SALT | नमक TO TASTE
ASAFOETIDA | हींग 1/4 TSP
SUGAR | शक्कर 1 TBSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
GARAM MASALA | गरम मसाला A PINCH (OPTIONAL)
BAKING SODA | बेकिंग सोड़ा 1/4 TSP
LEMON JUICE | निंबू का रस 2 TSP
WATER | पानी AS REQUIRED
OIL | तेल
Starchy Veggies
POTATO | आलू 2 NOS. (DICED)
SWEET POTATO | शकरकंद 1 NO. (DICED)
PURPLE YAM | कंद 1 MEDIUM SIZED. (DICED)
Green masala
GREEN GARLIC | हरा लेहसुन 100 GRAMS
FRESH CORIANDER | हरा धनिया 1/2 CUP
PEANUTS | मूंगफली 1/4 CUP
SESAME SEEDS | सफेद तिल 2 TBSP
GREEN CHILLI | हरी मिर्च 4-5 NOS.
COCONUT | नारियल 1/4 CUP (DESICCATED)
ASAFOETIDA | हींग A PINCH
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP
SUGAR | शक्कर 2 TBSP
LEMON JUICE | निंबू का रस 2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
CORIANDER POWDER | धनिया पाउडर 2 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
SALT | नमक TO TASTE
Final Cooking
BRINJAL | बैंगन 6 NOS. (SLIT)
GREEN MASALA | हरा मसाला 3-4 TBSP (FOR COATING FRIED VEGGIES)
PEANUT OIL | सिंग तेल 1/3 CUP
CAROM SEEDS | अजवाइन 1/2 TSP
SALT | नमक A PINCH
HOT WATER | नमक AS REQUIRED
HOT WATER | गरम मसाला AS REQUIRED / 300-350 ML
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Transfer the cleaned & sorted surti papdi in a large bowl along with its beans & tur peas, cover them in hot water & add a pinch of baking soda, stir well & let them soak until you continue with the further process, soaking them will reduces their cooking time.
To make muthiyas add the chopped fenugreek in a large bowl & then add, gram flour, wheat flour, oil & all the remaining ingredients.
Mix the mixture well with your hands & then gradually add splashes of water to combine all the ingredients, make sure you don’t add too much of water.
Once the mixture comes together & forms a semi stiff dough, apply oil on your hands, take a small portion of the dough & form it into a roundel, shape all the remaining mixture similarly.
To fry the muthiyas heat oil in a deep pan to 160C or until it gets moderately hot, further add the shaped muthiyas into the hot oil & fry them over medium high flame until crisp & golden brown.
Transfer them into a sieve once fried so that all the excess oil drips off & your methi muthiyas for undhiyu are ready.
In the same oil add the diced potato & sweet potato, fry them over medium flame until slightly light golden brown then transfer them into a sieve.
Further fry the purple yam similarly & transfer it into a sieve as well, your fried veggies are ready.
To make the green masala add green garlic, fresh coriander, peanuts, sesame seeds & green chilli into a chopper & grind it into a coarse mixture, transfer the mixture into a bowl & add the remaining ingredients of the green masala & mix well, your green masala is ready.
Stuff the slit brinjals with the prepared green masala & coat the fried veggies with the green masala too.
Set a large kadhai over high heat & add the oil, once the oil gets hot add the carom seeds then drain the water from the soaked papdi & add it into the oil along with a pinch of salt, stir well then cover & cook until the papdi is 70% cooked.
Once the papdi is cooked add in the stuffed brinjals, stir well & cook them similarly until they turn semi-soft, make sure you don’t cook them all the way through.
Further add the remaining green masala in the kadhai, stir well cover & cook the masala for 3-4 minutes, if the masala gets too dry add in hot water & continue to cook it further.
Once the brinjals turn semi soft & the masala has cooked, place the brinjals evenly & add the green masala coated fried veggies & then finally layer the methi muthiyas.
Add hot water alongside the edge of the kadhai & cover the kadhai, let the undhiyu steam for 15 minutes or until the muthiyas become soft.
Once steamed, sprinkle some freshly chopped coriander.
Your undhiyu is ready, served with hot puris & jalebi.
#YFL #SanjyotKeer #undhiyu
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[@kumaravatade5850]

After watching TMKOC I came here 😂😂

[@prasantakumarbiswas8961]

Me too 😂

[@mousmeelange3195]

✋️

[@ayushijain3499]

Me too😂

[@ChhayaDevAttri005]

M bhi

[@pruthakhode787]

Same😂

[@artiiyer5761]

I am a Gujarati and I prepare the Undhiyu almost same way. You can select Surti Brinjal if available . Also when you slit brinjal do it from bottom since worms have tendency to grow at bottom part. You may add green masala in muthia to enhance the flavour . Last but not least, sprinkle some chopped green garlic & coriander just before you turn off the flame. You are an amazing chef and hats off to your method of cooking and sense of perfection. Thanks for demo.

[@vikha2182]

If you cut bringle from bottom, it may not hold masala inside as bottom part is much softer than top part. If there is no unusual spots from outside, worms won't be there. Other points you mentioned are very correct. I am also gujarati and undhiyu lover.

[@RohanKumar-oq9sq]

❤❤🎊🎊👍😋

[@Janani_Kannan]

These mix vegetable dishes are so common in India. Whether it is Aviyal, Labra, Undhiyu or Kadai vegetable, every dish is so unique and different in taste. The concept is same, but flavours and techniques change in every state and family. This is why I love my India, unity in diversity!!

[@ruhikapoor2181]

Yaa. And that same dish will taste different in different states. My mom is tamilan when she makes avial It tastes a little curdy and has a strong coconut flavour and white in colour. Then i ate avial at my friend's home who is tulu that avial tastes completely different it has more vegetables and flavours were subtle (but tasty and vegetalbles had a nice texture😋). Then I ate it at a malayalee relative's wedding at Kozhikode, KL. In that Avial they had more veggies and coconut paste but less curd. My mom usually makes it with adai(muti lentils dosa) while at my friends home it's usually eaten with rice.

[@binitadas9167]

Exactly

[@varalekshmyraghavan3997]

​@@ruhikapoor2181In Kerala itself, aviyal is made different in different regions. Some add mango, some tamarind, some add curd.😊

[@Divinefrequencies555]

Laabra❤❤❤

[@sathyalakshmis2313]

​@@ruhikapoor2181Try goan Kathkathe -similar to our Avial

[@lethalbacardi]

My mum used to make this all the time. She passed away and I’m based in London and craving this. I didn’t really appreciate this dish is literally rocket science…

[@hetalupadhyaya5837]

Being a Surti, I am so impressed to come across an authentic recipe for Undhiyu. Enjoyed watching this recipe. We use surti brinjal and stuffed ripe banana in our undhiyu. Great Work @YFL!

[@reginaphalange__]

OMG mouthwatering 😍 as a Gujarati I approve this recipe. My mother makes undhiyu in winter and trust me it's the best dish to have in winter🥰

[@ImprovePath]

Neha ben, Hu pan gujarati chu. maare ek vaat jaanvi che k loko undhiya sathe chaapdi kem khay ? undhiya saathe to puri aj hoi ne ! amuk jagyae chaapdi undhiyu male che pan mane evu laage che k undhiya ne chaapdi sathe khavanu kai matlab nathi.

[@sagarparmar6106]

@@ImprovePath jene puri na pasand hoy ane koi diating par hoy ee chaapti khay ane bhave aema kai khotu nthi

[@jennypatel294]

@@sagarparmar6106 chapdi is different thing Not chapati

[@sagarparmar6106]

@@jennypatel294 aevu che 😀🤦🏻

[@YourFoodLab]

❤️❤️❤️

[@Mantavya4682]

Amazing recipe.. being a Gujarati, I usually prepare this recipe using same method of yours on every uttarayan.. but I use jaggery instead of sugar.. u have nailed it will less oil and perfect green color..

[@smitasurve8684]

Waaah . Kya baat hai Sanjyot. Very nice. कोई लेडी भी इतने सुंदरता से रेसीपी नही बना सकती . बहोत आसान करके और मन लगाके आपने उंधियु बनाया है . लाजवाब . मुह मे पानी आ गया . Congratulations.

[@worth_considering]

Hey Sanjyot, being myself a Surti I must say you’ve nailed it to perfection ♥️ Big fan here!

[@ravishankargs5850]

Surti, very interesting this. I am a senior journalist in Mysore and i explored Indology. I learnt a little bit. Much more to learn. But Dr, how deep is Gujarathi tradition and your food. I can't explain.

[@YourFoodLab]

Thank you so much ❤️

[@user-hw6si9lw9b]

Abc❤ aw

[@jagrutiupadhyay5617]

Dear Sanjyot Main surti hu Ek baat batana chahti hu ki agar aap pure surti undhiyu banate ho to usme tuver nahi dalte muter bhi nahi chalta. Pakka kela masala bharke use karte hai . Bahot alag hai method bhi. Aapne peanuts aur garam masala dalke undhiyu ka different version bana diya This is not original surti undhiyu. North Gujrat me is tarike se banate hai .

[@vishrutijoshi9873]

Being a gujurati I am so impressed and happy to see the perfect authentic undhiyu with the minute tips and details. Loved the recipe❤ Thankyou for posting this😊

[@nishigupta4146]

Khub j saras,majja aavi gai , perfect recipe

[@YourFoodLab]

Thank you so much ❤️

[@pratapnevage7803]

Chef sir maine aaj hi 150 logo ke liye aapki recipe ko dekh kar undiyo banaya.. it's wow.. sab ko bhot bhot.achhi lagi.. thank you so much 😍😍

[@pinkmonkeybird2644]

Thank you for teaching those of us who didn’t grow up with Indian cuisine so many wonderful dishes. I have never heard of undhiyu before this, so I’m really grateful you showed me how to make it. Most of the vegetarian Indian restaurants near me focus on southern Indian dishes, which are always great, but it’s nice to expand knowledge and find new ways to celebrate regional foods.

[@heenadesai2161]

Being a Surti Gujarati I can say …… u made so perfect 👌looking so delicious 😋 all most the same method we follow just won’t fry potatoes and perple kand and yes we stuffed pakka banana and top it on the Undhiya when it all most ….cooked

[@binswayoflife3786]

And don't add tuver also

[@puransingh6742]

I am a sikh bt very much love gujrati dishes because I am vegetarian maja aa gavyo

[@dianadsilva1291]

I love Gujarati food especially undhiyo. You have explained so well. I will try yr method

[@minagohil4265]

Perfect surti undhiyu recipe..but in our home recipe we don't fry kand n potato. We add it raw only. We also add extra garlic paste to make it more spicy.

[@shilpakale222]

I am Maharashtrian, I saw many versions of this recipe thought it is difficult and time consuming but yours recipe makes it simple and intresting, thank you 👌👌

[@sunitaabhaiya]

Yummy.also share the kathiyavadi style undhiyu

[@vikha2182]

I am gujarati and believe me this recipe takes time whatever way you make it.

[@nehamehta3055]

I am a Gujarati and I was one of those who requested this recipe. I tried it today and it turned out yummylicious. Just one change I made is using Groundnut oil for cooking. But your all recipes are just perfect. Thank you chef ❤

[@minalsharma2543]

Being a gujrati I am happy you didn't compromise with the quantity of sugar. Perfect recipe 👍🏻

[@YourFoodLab]

Thank you so much ❤️

[@vikha2182]

I am also gujarati but don't like too much sugar in any sabji including undhiyu and dals.

[@GauravSharma-xy7ud]

Classic dish for me personally. Being a Delhiite i also approve this dish as my nani used to make Undhiyu for us whenever we visit her during uttarayan. Unfortunately she's no longer with us but this dish was the signature dish of hers. Good job chef sanjyot for sharing this wonderful recipe with us. ❤

[@YourFoodLab]

Thank you so much ❤️ May your nani rest in peace 🙏

[@axardave5775]

Hello veere, I am very happy whenever u cook my state's dishes. I am your biggest Gujarati fan. I am from Ahmedabad. Just recently I cooked it on Makarsankaranti for 10 people I cooked alone. Since childhood, I have seen my granny, my mother, and relatives cook this dish using numerous recipes. Here, you cooked literally fabulously. At my home, we don't fry vegetables plus we use more types of papadis plus muthiya we make out of a few more flours (We boil it with other veggies). The way you made separate masala then filled it in brinjals.In that masala we use besan flour and we just chop vegetables and boil it all together then tadaka dek sabko pakate 15 mins with desi gheee including muthiya. we dont add lemon we add imali ka juice and gud instead of sugar. I love cooking it's my favorite hobby, I started cooking at the age of 8. I love to cook traditional dishes,no one taught me I learned them after seeing my mother's dishes. I used to help her. If u want any intern u can contact me i want to go ahead in this field simultaneously I am a software engineer. All in all, hopefully, for sure one day I will get a chance to meet you and I will cook something for u to try it.

[@1102pv]

Ur amazing. Great that u cook gujrati dishes. Pls start a restaurant one day.

[@axardave5775]

@@1102pv one day for sure keep me in your prayers

[@dedhiaarts68]

Mouthwatering...my fav... I made it yesterday...season me 5 ya 6 baar banati hu...same way only i pressure cook veggies and all tuvar with 2 whistle, brinjal stuff nhi karti...but green masala Aisa hi ... Jaada hi banata hai dusre din bhi njoy kiya... Perfectly made.... thanks for sharing

[@ashiakherani6957]

I make it exactly the same way. Only don't add peanuts and sesame to the green Masala. This looks yum. Thank you chef. You are a teacher at heart..... The way you explain... You want all your students to pass in the preparation. Thank u

[@yuvi_08]

Sanjyot bhai, majja padi gayi boss 😍 Undhiyu, puri & jalebi is an absolute love ❤

[@deepatelang975]

Perfect,ll try this say 👍

[@YourFoodLab]

❤️❤️

[@cookwithnishu3385]

Plz visit my channel for delicious recipe 😋😋😋

[@nagesharas5136]

This recipe was spot on (as usual)! Many people like with a little more oil, though. The oil usually appears like tarri (but the vegetables don't get submerged in it). Some people sprinkle fine sev on top while serving. Some people sprinkle grated coconut. Your tip about eating it with jalebi is also culturally accurate: That's how we eat undhiyu. (Usually it is eaten alone, not like a sabzi with puri.) BTW most people misspell the word as "undhiyo" (उंधियो). I am glad that you got the spelling right too! well, its most accurate spelling is ऊंधियुं (ઊંધિયું)! Please do share the recipe of a very similar dish from South Gujarat called umbadiyu (ऊंबाडियुं).

[@MichelleObamasBBC]

that's interesting. my dad's aunt was gujarati from surat, and she always made puri alongside undhiyu.

[@maltipatel5361]

No undhiu n umbadiu is both different

[@diptarangwala7163]

He spelled right as Undhiyu because his wife is a gujarati.

[@nagesharas5136]

@@diptarangwala7163 Yes, like मातृभाषा, पत्निभाषा has a deep influence on us! ☺

[@sukeshidesai6761]

Yes, authentic Surti Undhiyu is actually cooked on slow fire, only in oil with very little water, and still it wouldn't be oily.

[@vasavapr]

This brings back so many memories. This used to be our Uttarayan/Makarsankranti lunch. We also used to add nylon sev on top to undhiyu.

[@rnanavati51]

आपने undhiyu ऐसे ही बनाया जैसे पाक कला में पारंगत सुरती हाउसवाइफ अपने परिवार के लिए undhiyu बनाती है. Many Many congratulations to you. This was so mouth wattering for a gujarati like me.

[@meenakshichatterjee6846]

I tried this today. Did a few minor mistakes but even then the taste was just awesome. Just as I used to have when I was growing up amongst my Gujrathi friends. Thank you🙏

[@rhujutamalgaonkar2565]

I like in which way you explain, soft spoken, I think you must be caring son , husband, father.

[@GeetasMagic]

Mast ....full proof recipe sir..... being sindhi im fond of undhiyu a lot....i make itin my home un winter season atleast couple of times😊❤you present this recipe totally perfect green undhiyu my favourite thanku sir for sharing with such tips tricks

[@RashminderKaurindia]

Hello Sanjyot... I've grown up in Ahmedabad and we used to cook big batch of Undhiyu every Makar Sankranti. I watched at least 5 different videos and yours is the best, perfect steps and instructions even better than some Gujarati cooks. Keep it up. I love your authentic Gujarati and Maharashtrian dishes especially Farsaan. I am going to prepare it here in US, only thing I like to add is Badshah Undhiyu Masala in the end. It's the best and always enhances the taste. Another brand that is really good is Jalaram. No other brand has Undhiyu masala and if they have its probably not good. Its optional but adding some Undhiyu Masala works for me.

[@MPatel84]

I think you have made a perfect Undhiyu.Still some tips for you. Instead of Papdi first in the oil, you can add brijal first as it takes longer to cook bharwa brijal. Put some Hing in oil. Second tip is for tadka, use the same oil which you used for frying muthiya as it contains lots of flavours of methi and other spices. You can use suran, Amrud ( Jamfal), kela ( make it bharwa) as well. You can add some tur Dana dardara paste in tadka to make it more greener. Use jaggery instead of sugar. Tastes better. Garnish with coriander leaves, dried coconut and fresh anar Dana.

[@darshnagohil3529]

Right mam

[@AnjuSharma-dt5zd]

Kand kya hota hai

[@MPatel84]

@@AnjuSharma-dt5zd zamin ke niche ugne Wale sabzi ko kand kahete hai jaisi ki suran, ratalu, shakkar kand, aaloo, etc

[@AnjuSharma-dt5zd]

@@MPatel84 lekin isme jo red se color k kuch piece dale hai wo kand kya hai

[@MPatel84]

​@@AnjuSharma-dt5zd it's called rataalu. In English purple yam

[@riyahalpati4115]

Finally our Gujarati winter special recipe 🥰🥰

[@YourFoodLab]

❤️❤️❤️

[@sudhabensiddhpuriasudhaben7230]

Super, I'm surty ,par kbhi itna acha surty udhiyu nhi bna pai, ye video dekh kar 5 bar bnaya hei 3 mhine mei ,hmare yha udhiyu banana, Bhut bdi bat hoty hei, it's a prefect, udhiyu, 😋

[@sudeshshah6380]

I m a gujrati. I cook almost the same way . We don't eat garlic. Good part I learnt from u is that u mixed green masala in fried veggies before putting them to cook. . Very well explained step by step. Thanks.

[@anjuramakrishnan1908]

Love how you took time to explain each ingredient 👍and how beautifully you show each process..glorifying each produce ❤️

[@Coco_the_goldenretriever]

Who is here after tmkoc 😂

[@mansigaikwad8520]

Me

[@poojamishra3687]

Me...😀

[@nishabhandari7443]

Me

[@supercoolbabylakshu8772]

Me

[@pallavikumari9227]

Me

[@simranpatel8314]

The way u say Undhiyi!!! Omg ! Oerfect in gujju style

[@shivanimehta2797]

I m gujarati. I love your undhiyu prep. You made it easy n simple for those who think undhiyu is very difficult. Thanks a lot❤

[@manjima411]

My mouth is watering. I love earthy homestyle foods like these. 🤤

[@YourFoodLab]

❤️❤️❤️

[@neelmaulik]

Chef your recipe is so perfect. Being a gujarati I wait for winters for undhiyu. So many versions of undhiyu but I like surti undhiyu. My mom makes so tasty. At my in-laws home they make red undhyu with red chilli powder and no garlic. In kathiyawad they make same red undhiyu but is little spicy. Though its time consuming but the final product is awesome.😋😋

[@vikha2182]

I am from Ahmedabad and I like red undhiyu with lots of oil 😅. Surati undhiyu is much healthier than red one

[@sunainaprasad6762]

Bhut tasty dikh rha h...Mera to khane ka MN ho gya😋👌

[@chitrashevde9862]

Yum yum...hav brought undhiyu veggies to make in this week..and here is ur recipe...my family loves this dish and my Gujarati best friend makes it every year and we together enjoy it😋😋

[@TUB2688]

*_Chef_*_ आपकी पूरियां तो एकदम _*_Photogenic_*_ हैं। इनको खाने से ज़्यादा निहारने का मन कर रहा है। इतना सुंदर खाना कोई कैसे खाए 🥲 🫶_ *_Chef_*_ Your puris are absolutely _*_Photogenic_*_ . I feel like looking at them more than eating them. How can anyone eat such beautiful food_

[@rshiva08]

Wow, I had no idea this was a winter recipe! This dish uses many of the veggies that we in Tamil Nadu also use to prepare a thick stew (similar to sambar) on the day of Arudra nakshatra in the month of Margazhi (mid Dec to mid Jan) as an offering to Lord Shiva. That day is called Thiruvadhirai, so this preparation is colloquially called "Thiruvadhirai kuzhambu", where kuzhambu is a word for spicy and sour stew with tamarind base. Coconut is also a part of it. I am just marveling at the similarity! There are differences of course, but many striking similarities as well.

[@MPatel84]

Here in Gujarat also we make it specifically on Makar sankranti that is same as your mid January time. We add some drumstick also in the undhiyu.

[@miltonm1491]

Thiruvathira puzhuku in Kerala

[@Janani_Kannan]

Ah sweet Kali and spicy, tangy Thalaga Kuzhambu full of winter veggies!! My grandmother said you must always put odd number of vegetables in the Kuzhambu.

[@ruhikapoor2181]

In 'kuttan choru' also they put all these veggies but its not at a curry/ stew/ gravy.

[@rshiva08]

​@@Janani_Kannan yes that's the one! My mom also says the same thing haha.

[@minitam1527]

A biggest Guju fan of yours.. 😍 And I love not only the Gujarati dishes you made but all (Except non veg as I'm vegetarian and haven't watched any of non veg recipes)

[@priyangipujara4787]

This is an authentic surti undhiyu recipe indeed. I made it today and it turned out to be perfect. 😋😋 Honestly speaking, I was a little scaptical...I mean a Punjabi guy making a typical Gujarati dish, that too UNDHIYU ! I wouldn't have even bothered to watch this video if the thumbnail hadn't been perfect. But I have faith in your cooking skills chef and that's why I went through the recipe. I was fully convinced about its taste when I heard your explanation and saw you using sugar abundantly like the Gujaratis. 😂 Thank you once again for the recipe. 🫶 👏👏👏

[@RashminderKaurindia]

I am also Punjabi but I was born n brought up in Amdavaad...Wherever you live and grow up, you adopt that culture. I cook every single Gujarati dish with passion. A true chef is beyond boundaries.

[@umapurohit1965]

Feel so happy being a gujarati seeing a North indian explaining it so nicely. Great

[@divyeshmaheriya1869]

Perfect recipe 👌 Really appreciate your efforts. In Saurashtra region we don't use much of this ingredients specially the sugar we prefer with spicy tarri and we make this recipe in pressure cooker, Yes it's different than the one we make in Saurashtra region but chef you just nailed it. Big fan of you chef Sanjyot 💓

[@bindiabhanderi8971]

True..in Saurashtra we use less sugar

[@YourFoodLab]

❤️❤️❤️❤️

[@nayanchaudhari9660]

You are only one who teach right Undhiu, I am Gujrati so I know , I am in US , I forgot to bye green garlic.

[@RajeshPatel-uh2qq]

Hello Sanjyot ji, ur best Undhyu recipe we tried on 28th Jan and it turns out to be perfect for the first time. Being iam gujarati i salute you for a wonderful recipe. Rajesh Patel & Iris Patel☺🙏👌

[@YourFoodLab]

Great 👍 😍❤️

[@vaishalipatkar4240]

खूप छान पद्धत सांगितली आहे उंधियोची😋😋

[@dhavalprajapati5531]

Nhi Chan khup

[@deepshikhaarya7786]

I am coming here after watching Anupama today's episode 😂

[@ShivaliAgrawal-lx5ie]

Same here 😂

[@poojatiwari3790]

Same here

[@kirikeramadhu9277]

Same here😂

[@parulkhatlawala5384]

Hi . I am a Surti and liked the overall approach to the recipe . One thing you may note is that - the quantity of fresh coriander should be much more and it was a little dry at the end . Surtis love thick Malai along with Undhiyu Poori ! 👍

[@dakshatabrid6180]

I tried this recipe last week and it turned out really well. My family loved it. I'm not gujrati but i have had undhiyu as my masi used to cook the same for me. But unfortunately she passed away 2 years ago. I saw this video and I really wanted to try as this is one of my favourite dish and i have always tried your recipes and none of them failed to please my family. This also turned out very delicious. Thanks for being my cooking guide ❤. You are a great inspiration.

[@YourFoodLab]

Heyy! Thankyouu for trying out YFL recipes ❤️ Keep cooking 🧑‍🍳

[@avanniwadher9431]

Hi chef, I have been following your channel since the day I saw your mango cake video some 5/6yrs ago when the video were only counter top angle and recently was pleasantly surprised to see your clip being played in a movie. Kudos to you and your team. You have come a long way and may you and your continue to flourish and keep sharing your knowledge and food secrets with all of us.

[@YourFoodLab]

Thank you so much ❤️

[@jannatsid1072]

Best recipe u shared today. Thank u so much chef 🥰🥰🥰 I eagerly waited for this recipe A hard process U made easy for us 👏👏👏

[@YourFoodLab]

❤️❤️❤️

[@kavitavakil5794]

I am Gujarati and your recipe is perfect . The tip you gave that undhiyu puri and jalebi is eaten in combination is also correct and exactly how Gujju people eat the dish. All your videos have excellent production values. Keep up the good work.

[@Soulgal-ew5rs]

I had undhiyu in a London restaurant recently and wanted to try it at home, but I couldn't find any useful YT videos. However, your video is excellent. You take time to show and explain each ingredient (most chefs just assume viewers know what these vegetables are) and you clearly show and explain your method and give us the exact quantities of everything you use. Having English subtitles is also a big help to us. Now you have shown me what these vegetables look like and their names, I can go and find them. Thank you for sharing your wonderful Gujarati cuisine.

[@user-gd4lu2wt9e]

Very well explained and yes you did make it look so easy. We normally add other papdi's too, like the broad bean and one more, in this season 3 types are available. Also in the main vegetable jaggery instead of sugar will really bring out the real taste, a last round of finely chopped coriander and coconut as garnish which would also be mixed up before serving will do wonders. Not to forget do add the banana especially a ripe one in big chunks with the skin with the brinjal ... slurrp !

[@ashakapadia1363]

Very nice ly explained.👍

[@yeshwantkulkarni2166]

Once again an outstanding recipe I like it it's a perfect one Uncomparable

[@ashokmody1594]

I am purvi we surti do not use tuvar Dana in udhiu ☺️

[@YourFoodLab]

❤️❤️

[@poojarokde4023]

I tried this a few days ago and it was delicious, this recipe is Sssoooo very perfect...

[@sweetytrambadiya8430]

Being surti....I m rating u 5⭐...u nailed it......did lot of lard work....u proved it as perfect chef....

[@YourFoodLab]

Thank you so much ❤️

[@nanditasheth1751]

Your recipe is so apt n perfect 👌👍 It reminds me of my Sasuma who made it pretty much the same way Only difference is addition of ripe firm banana pieces stuffed( like the brinjal ) added in the end

[@jagrutishah9569]

બહુ જ સરસ મજા આવી ગઈ 😋

[@bhoomi91086]

I have been a forever undhiyu fan but never prepared it myself...... I followed your instructions and prepared it...... And it was just super duper yum, authentic, flavourful and just WOW...... Thanks a ton for the elaborate amd simple explanation....... Perfect Recipe.......Loads of love!

[@shwetaj5495]

amazing detail recipe ....etna process iske liye mujhe jyada time lagega ...kisi chhuti k din mein try karungi

[@YourFoodLab]

Yess do it out soon

[@chhaganrambad8709]

who is here after watching master chef ....😋😋😋

[@anishachauhan7147]

Me🖐️

[@krish_naah_]

Almost same recipe 😋... You made green version of undhiyu.. There are also red undhiyu .. Allmost close and clear version 💕💕❣️❣️ Love from Gujarat 💓

[@YourFoodLab]

❤️❤️❤️❤️

[@swapnaparikh3849]

Very near to the authentic recipe.We add pink guava also. I am feeling quite proud that my favorite Punjabi Chef is able to make this gujarati recipe with such ease.

[@SamKhan-iz5im]

Ittna easy style se apne banaiye sach main.. zarur try karngi..thankyoy

[@virajnaik2125]

Perfection at it best ❤

[@amritakaurchilotre5508]

I'm your subscriber too. A compliment coming from another Chef👍

[@YourFoodLab]

Thank you so much ❤️

[@shashikiransundi]

OMG it's wonderful! I first heard of this dish in the film Dil Maange More and it captivated me since then. I'd always wondered how it's prepared. Now I only have to know what it tastes like.

[@deeptiangane1439]

This is my most faviorate gujrati dish. I made this today and it turn out absoulatly amazing. Your measurments are perfect and each recipe you put that is definitely authentic and well explained. Thank you so much for this great recipe.

[@kundanthakkar9652]

OMG its wonderful hum gujarati hai to aap k sabhi videos dekhate hai bahot hi achchi tarah se batave hai aap I m your fan ❤❤

[@priyaupadhyay7366]

raise your hand if u came after watching TMKOC

[@renuthapa7854]

😂😂😂😂😂

[@prabhavatipatel7248]

Bahut hi achha banaya bilkul gujrati style me 44 yeras se ase hi bana Rahi hu bahut hi achha hai 👍👍👍

[@nikitasumariya5262]

Being gujurati never made surti green undhiyu..now i got the perfect recipe that i was looking😍i am going to try so soon

[@YourFoodLab]

Yess do try it out soon ❤️

[@vinatailor226]

Hi Sanjyot aap jis tarhase explain karteho ,ek ek chhoti chhoti details battery ho it's nice and helpful and easy to understand 👍 that's why I watch your recipe thank you so much 🙏🙏

[@user-lq9zv6nf8o]

Looking very delicious. Being surti I love this dish. We make almost same way. Thank you for the detailing.

[@A_B_C_D_E_F_G_H_143]

Old Episodes Of TMKOC Is Our Emotions ❤

[@geethaprasad3475]

Bless u Sanjyot. My son is given Undiyo in his diet chart. Forget making, i hv not even eaten it. Let me try making it tommorrow ... U have simplified this monster receipe 😂... ❤

[@ozatanvi]

I'm a Gujarati and loved watching you make undhiyu. Hats off to your effort. It looks delicious. I have been following your channel for quite some time now, and I enjoy watching the videos. I enjoy them because they are calming, plus I learn something as well. Thank you for sharing your knowledge with us.

[@YourFoodLab]

❤️❤️🥰🥰

[@faridabegum790]

In Bengal v make ghonto . ( Mixed vege n believe me it tastes just AWESOME MILD N CREAMY WITH PALAK METHI ,BAINGAN PEAS TOMATOES MOOLI (BABY) ,SOYA N DHANIYA PATTA N DRY METHI CRUSHED FINALLY

[@rajalkirasoi2698]

Omg aap ne to gujrati na ho k bhi ek dum perfect Undhiyu banaya he … Ek dum mast beta 👌👌👌👌

[@YourFoodLab]

❤️❤️❤️

[@jalpasheth5071]

Hi Sanjot being a Gujarati I am so impressed with your recipe . It is very simple and delicious. Your explanation is great

[@YourFoodLab]

Thank you so much ❤️

[@jyotikabbur9446]

It's simply mouthwatering..... Being from down South I wanted eat undhiyo, but here undhiyo is not available,but now I got the recipe, so thank you very much

[@YourFoodLab]

❤️❤️🥰 Do try it out soon

[@pushparavi4559]

MOUTH WATERING !Amazing and easy recipe. thanks for sharing.

[@rukhsanaaafreen2130]

Very well sir ji ......aap ne bahot hi aache nd clear tarike se recepi batai hai .....mujhe undhiyu ki recepi chaiye thi nd ye best lagi ....but ab ki thandi tho nikal li ....mai next winter me definitely try karungi .....ha aur meghna Patel ji ke tips bhi yaad rakhungi ....unhone bhi acchi tips di hai ........ comments me hi padha mai ne

[@poojaverma5262]

Too good and so nicely explained.Thank you.God bless you abundantly with all the happiness of life.

[@bandanamodi1051]

Very nicely discribed, bahot tough hai suna tha to banane me darti thi but really bahot achchhi nani hai, Thanks

[@tinaharia4358]

Perfect hai, I am gujrati, green color ke liye thodi palak puree bhi dal sakte hai, half done hone ke baad 👍👍👍

[@anjalidesai2608]

Nice recipe chef.Me bhi Gujarati hu aur bilkul aese hi banta he undhiyu.perfect recipe .

[@madhusudansathe4240]

वा! मुँह में पानी आ गया.....काश,ऐसेही इसे खा सकते !

[@vaishalisurti1182]

We add souf (variyali) in methi muthiya, n we take surti baigan without thorn, which is more delicious compared to sada ravya baigan. Good recipe😋

[@honeyjardosh9398]

I m from surat,aapne to bohati achhe se banaya hai hum isme pakka kela bhi lagte hai.use bahot hi achha test aata hai.

[@YourFoodLab]

❤️❤️

[@revatibhosale1261]

Meri ye bahot favorite recipe hi per humare ghar may nahi like karte so apki recipe dikhai bahot bahot thanks or abhi to mi ye banaungi 💕😍

[@bansripatel6273]

I am a Gujarati and i liked this version ❤👍👌 . My mother makes very tasty in cooker so that the vegetables are cooked properly and tries to make it as healthy as possible. For muthiya, if you want to make it more healthy you can puts them in the cooker directly and let them steam instead of frying. I know, nothing can beat fried version but you can they this way as well. We also do not fry the vegetables and she stuffs the green masala in small potatoes that we use for dum aloo.

[@opinion7111]

Probably in winters this recipe gives an opportunity to stay warm near fire 😂 , one of the longest recipe that I saw , many of multiple things get combined in one recipe . I'm sure that this is one of those recipes that I really don't want to try to cook , and prefer to eat if someelse could prepare 😅 such a long recipe but it's a sure try recipe

[@dhruvapatel9762]

Ye bohot hi delicious dish he...i will try ....or me kehna chahungi ki aap Gujarat me jo valsad he...vahaki ek or dishe bohot famous he UBADIYU....vo aap ek baar chakhe or sikhaye... please ..itz a request 😋

[@maheshchheda5965]

I m a gujarati,100/100💖supar racipy.i love your style of cooking.propar resarch.yummy.

[@YourFoodLab]

❤️❤️❤️

[@fenilpatel6364]

Bhai i am from surat and i watch this recipe....it's amazing....completely matched with our surties style....

[@YourFoodLab]

Great 👍

[@nehapurohit9337]

Waaah waah...thanks for this amazing recipe...gujju undhiyu wow 🥰♨️♨️💥