A mixed vegetable casserole, Undhiyu is a delicious vegan and gluten-free Gujarati dish. It is a flavor-packed combination of baby eggplants, beans, and root vegetables cooked with warming spices, peanuts, and coconut. The best part of the casserole is the addition of veggie dumplings called "Muthia". In this easy recipe using Instant Pot Pressure Cooker, I am sharing all of my tips and shortcuts to make authentic tasting Undhiyu in no time!
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Traditionally made in a clay pot, Undhiyu is a special Gujarati dish made with a medley of tubers and veggies like purple yam, sweet and regular potatoes, green beans, eggplants, etc. The clay pot is filled with veggies and spices. Then, the pot is buried in a large underground furnace covered by a pile of dried leaves, which are set alight.
Otherwise, considered a laborious dish, my Undhiyu recipe is simple to cook for 2 reasons:
- The convenience of frozen, pre-chopped vegetables like purple yam, green beans (surti papdi) and shelled green beans(sutra papdi lilva), which are readily available in Indian grocery stores.
- Using an Instant Pot to layer the veggies and spices and cook them to perfection without any babysitting.
Ingredient Notes
In addition to the mixed vegetables, Undhiyu uses aromatic spices like turmeric, carom seeds, ginger, green chili, ground cumin, and coriander that add depth and flavor. I also love ground peanuts and grated coconut that add nutty flavors to this dish.
Although the hardy veggies can be marinated in the spices beforehand, I almost never do it with the Instant Pot. Simply layering them along with the veggies and cooking on low pressure makes this hearty pot of mixed vegetable casserole.
After, the veggies are cooked, stir in the pre-cooked steamed dumplings, Muthia. If, this dish has started to sound a bit complex. Another tip is to either cook and freeze the Muthia (my preferred method, because nothing beats home-cooked flavors) or buy the store-bought frozen Muthia; they are super delicious and come in handy.
I promise you will fall in love with the earthy flavors and aromas of this hallmark vegan Gujarati dish!
Often, I compare this dish to the Maharashtrian mixed vegetable dish, Bhogichi Bhaji. Similar to Undhiyu, it is made during the winter months to celebrate the season's harvest bounty. In addition, both dishes are easy to make in the Instant Pot and very versatile.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Instant Pot Undhiyu
Recipe Video
Ingredients
- 8 baby eggplants
- 1 medium Idaho potato ,peeled and cubed
- 1 medium sweet potato optional
- 1 cup Indian flat beans /frozen surti papdi
- 1 cup diced violet Indian yam /frozen ratalu
- ½ cup shelled indian flat beans /frozen surti papdi lilva
Eggplant Stuffing Ingredients:
- 1 tablespoon shredded dry coconut ,lightly roasted
- 1 tablespoon ground peanuts
- 2 teaspoons coriander powder
- 1 teaspoon kashmiri red chili powder
- 1 teaspoon kosher salt
Remaining Ingredients
- ¼ cup oil
- pinch asafetida /hing
- 1 teaspoon carom seeds /ajwain
- 1 teaspoon hot green chilies ,minced
- 2 teaspoons ginger ,grated
- 2 teaspoons garlic ,grated
- ¼ teaspoon turmeric ground
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon ground peanuts
- 2 tablespoons shredded dry coconut lightly roasted
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- ½ cup water
- 1 cup pre-cooked muthia
- ½ cup coriander leaves chopped for garnish
Instructions
- Wash the baby eggplants and trim the stems to about ½ inch. Starting from the round globe end, cut the eggplants vertically, stopping before you cut into the stem. Make a second, perpendicular cut from the globe end toward the stem, again stopping before you cut into the stem.
- In a small bowl, stir together the coconut, peanuts, coriander powder, red chili powder and salt. Stuff the eggplants by spooning about 1 to 2 teaspoons of the mixture into the slits. Reserve any remaining mixture (you may not use all of it). Reserve the eggplants.
- Set Instant Pot to saute mode and heat oil. Add hing and carom seeds, cook them for a minute or until aromatic.
- Add potatoes, beans, purple yam and shelled beans. Add green chili, ginger and garlic and mix well. Add turmeric, coriander powder, cumin powder, ground peanuts, coconut, salt and sugar. Add water and layer the stuffed eggplants on top. Springkle any remaining stuffing mixture on top. Do not mix.
- Close the Instant Pot with pressure valve to sealing and cook on low pressure for 4 minutes. Press Cancel and quick release the pressure. Gently take the cooked eggplant out. Add Muthia and cilantro and mix gently. Top with reserved eggplant and enjoy hot!
Nutrition
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4waystoyummy says
Once again I am intrigued. I am unfamiliar with eggplants but I just so happen to have 2 Japanese eggplants in my refrigerator beconing me to try them. Would they work well in your dish and would you slice them in half?
Thank you! I do love your video segments that you have added.
Archana says
Hi Heide! Cut the chines eggplant into 2 to 3 inch pieces and then make the cross slits in catch piece. Can’t wait to find out how you like it. Let me know if you have any questions
Blogtastic Food says
Great job Archana! Looks delicious (:
Archana says
Thank you Nick!
Debanita says
Looks delicious and flavourful. Will try it soon!
Archana says
Thank you! I look forward to your feedback
Chitra says
I have couple packets of frozen mix for undhiyo. Can I substitute that for veggies and just use the masala directly instead of stuffing the brinjals? Should it taste similar?
Archana says
Hi Chitra, It will come out deliciuos. I have tried it a few times. No need to stuff eggplant either.
Himani Tailor says
I follow same recipe
Everything cook well but my papdi stayed little hard what can I do for that?
Archana says
You can add an extra 1 minute of pressure cooking
Protima says
Hi Archana,
If I want to make this using only the frozen mix, are these masala proportions good for 2 bags of mix? Also would I change the timing at all if I don't use any fresh veggies? I want to make it this weekend. Thanks.
Archana says
Yes you can use 2 bags of frozen veggies and the spice mix should work the same. You can always adjust salt and chili powder after.
Urvi says
What frozen muthiya do you recommend?
Archana says
I love deep brand muthiya.
Nim says
Very easy and great tips to make it in the Instant pot. Tasty and flavorful recipe that I tried today skipping the muthias and stuffed eggplant. Added a few baby potatoes and 1 medium sweet potato with a bag of frozen undhiyu vegs. Used the same spice mix and loved how easy it was to make in the IP.
I like this website and get inspired to cook some traditional recipes in an easier way. Thank you!
R says
Hi Archana
Love all your recipes. I made the undhyu the night before . How do you recommend I reheat the undhyu, so it doesn’t overcook and get mushy ?
Thanks
Archana says
You can microwave undhiyu to reheat.
Poornima says
Made with a pot of frozen undhiyu mix and added a big potato and an eggplant. Perfect recipe and delicious thank you.
Archana Mundhe says
Thank you! Love the convenience of frozen undhiyu mix—it makes things so much easier.
Aishwarya says
Hello Archana,
I want to make this for Diwali & I have 18 people over for dinner. I have 3 more main dishes to go with it, how many frozen Undhiyo mix bags I should use?
The recipe is for 4 servings so does that reciprocate to 2 bags? That will help me to adjust the masala quantity.
Thanks in advance!
Archana Mundhe says
Hi Aishwarya! This will be a fantastic addition to your Diwali menu. The recipe for 4 servings uses either 1 cup or 1/2 cup of each frozen veggie. Change the servings to 16, and it will adjust all quantities for you. Depending on the bag size, 1 to 2 bags of each will be plenty. Hope this helps.