There’s a reason Gujaratis wait eagerly for winter — because it’s Undhiyu season!
A dish that truly defines the essence of Gujarat, Undhiyu is more than just food — it’s a celebration of flavor, tradition, and togetherness.

The Story Behind Undhiyu

Traditionally prepared during Makar Sankranti (Uttarayan), Undhiyu brings together the season’s freshest vegetables, aromatic spices, and crispy muthiyas — all slow-cooked in earthen pots over a wood fire. The word “Undhu” in Gujarati means “upside down”, referring to how the dish was originally cooked by inverting the pot over heat.

Every region has its own version, but Surti Undhiyu is considered the most famous — rich, flavorful, and beautifully spiced. Its heart lies in its masala — and that’s where Bharat Undhiyu Masala makes all the difference.

🌿 Ingredients for Surti Undhiyu

• 1 cup Surti Papdi (with pods)
• 1 cup Valor Papdi
• 1 cup small brinjals (baingan), slit
• 1 small purple yam (kand), diced
• 1 raw banana, diced
• 1 small sweet potato, diced
• ½ cup methi muthia (see recipe below)
• 4 tablespoons oil
• 4 tablespoons Bharat Undhiyu Masala
• 1 teaspoon sugar (optional)
• Salt to taste
• Fresh coriander and grated coconut for garnish

🍃 Recipe for Methi Muthia

Ingredients:

• 1 cup fresh fenugreek (methi) leaves, finely chopped
• 1 cup besan (gram flour)
• 2 tablespoons wheat flour
• 1 tablespoon semolina (optional, for crispiness)
• 1 teaspoon Bharat Red Chilli Powder
• ½ teaspoon Bharat Turmeric Powder
• A pinch of Bharat Asafoetida (Hing)
• 1 teaspoon sugar
• Salt to taste
• 1 tablespoon lemon juice
• 2 tablespoons oil

Method:

1. Combine all ingredients in a bowl and knead into a soft dough using very little water.
2. Shape small oval dumplings (muthiyas).
3. Deep fry in medium-hot oil until golden brown, or steam them for a healthier version.
4. Keep aside to add later in the Undhiyu.

🍲 Method for Making Surti Undhiyu

1. Heat oil in a heavy-bottomed pan.
2. Add all the vegetables (papdi, valor, yam, raw banana, sweet potato, brinjal).
3. Sprinkle Bharat Undhiyu Masala, salt, and a little sugar. Mix gently so the masala coats all vegetables evenly.
4. Add ½ cup water, cover, and cook on low flame for 20 minutes until the vegetables are soft and aromatic.
5. Add the prepared methi muthiyas, cover again, and cook for another 5–7 minutes.
6. Once done, garnish with fresh coriander and grated coconut.

Serve hot with puri and jalebi, or even with bajra rotla for a wholesome winter feast.
Undhiyu isn’t just a dish — it’s a tradition that brings generations together. With Bharat Undhiyu Masala, you can recreate the authentic Surti-style flavor right at home.