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.
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.
Actually thoda tel km laga kyuki in a traditional way undhuyu ki mja hi tb hei just because it is winter time recipe... and isme sare vegies and kuch dryfruits on seasonal fruits bhi dale jate hei... otherwise u r amazing chef
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!
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!!
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.
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.
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.
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 ❤
I am Gujrati .Winters are incomplete if we don't make this undhiyu at home ...i too make it exactly the same way except using green garlic.. Love your recipes every time ❤❤❤❤❤❤ Much ❤❤❤❤
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.
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..
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
Hi Sanjyot. I am a doctor by profession. For last so many I had a phobia and pleasant curiosity of how Undiyo is made. Never dared to find out how this delicacy is made. But 2 days before somehow I watched your recipe and believe me I got a confidence that I can try it. On Sunday we generally cook non veg. But today I made my first attempt to make Undiyo and I want to thank you really for the simplicity of your direction to make it. It’s right now cooking at the final stage of 15 mins. No idea how it will taste but Yes I can sense the right fragrance I wish I could have recorded the same. Once again thank you 🙏
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.
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 .
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.
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😊
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.
Helo sanjot sir में canada रहती hu aapki recipi mene try karke undhiu banaya 2025 कि makarsakranti मे और बेटे की ऑफिस में सब गोरों को खिलाया बहुत खुश सब हुए और test of इंडिया की tarif हुई थैंक्यू सेफ sanjot,,india aake मिलना चाहती हूं
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 👌👌
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. ❤
खूपच छान उंधिओ रेसिपी आहे मी ह्या सिझन मध्ये 3 ते 4 वेळा उंधियो करते घरातील सगळेच मेंबर्स आस्वाद घेताना खुश होतात .धन्यवाद ह्याने खूपच सोप्या रीतीने अगदी व्यवस्थित रित्या समजावून सांगितली आहे पुन्हा एकदा धन्यवाद.
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.
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…
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
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.
Being a Gujrati, I'm really addicted to undhiyu. Your recipe is very close to how we make it at home. However, we don't add any sugar, pea nuts or water in undhiyu. (I know some people who do add small amount of sugar). When we make it without water, (be-aab), all the flavours and textures come out very well.
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.
Your Undhiyu recipe is a masterpiece! The balance of flavors, the perfect blend of spices, and the traditional touch truly capture the essence of Gujarati cuisine. A delightful dish that brings warmth and authenticity to the table-brilliantly done, Chef
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).
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🙏
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.
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.
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.
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.
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 😋
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.😋😋
A big thank you Navjyot. U taught in such a simple n heartful manner that an undhiyo lover who was scared of making it , finally made it and it turned out pretty well..can't thank u enough
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 !
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 😂... ❤
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, 😋
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.
Very very nicely done Sanjyot ! I have watched this recipe on many channels. But yours is the best way, with very detailed timings, measurements, excellent photography ❤️❤️❤️😍 शांती से सब कुछ समझाते हो ! बढियां ! Thanks a lott ! जुग जुग जीयो ! खाते रहो और खिलाते रहो ! ❤️ बस ध्यान रहे...... Healthy रेहने के लिये अच्छा खाना पर्याप्त नहीं, भूक *लगने के बाद ही* खाना यह आवश्यक trick है !
❤God Bless U. i alwaus regretted not learning SURTI UNDHIYU 4m my mo. whos no more.Asputhindiam by birth but evn her Gujju friends waited 4 her 2 prepatr it.c2day my regret hs vanished❤
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!
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
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)
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.
Yah tho Daya bhabhi ki special receipe. Iski namm tho mainey TMKC meh hi dekhi thi. Thank you my boy for showing this wonderful receipe. Y ou have demonstrated very nicely.👌
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 ! 👍
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☺🙏👌
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 😍😍
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.
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.
❤❤🎊🎊👍😋
Surti brinjal Hara hota hai kya..?
Actually thoda tel km laga kyuki in a traditional way undhuyu ki mja hi tb hei just because it is winter time recipe... and isme sare vegies and kuch dryfruits on seasonal fruits bhi dale jate hei... otherwise u r amazing chef
And just not because of BACHAT😂 jo tel fry krne ke liye lete hei usme sari sbjio ki essence chali jati hei, vo tel lenge to test proper aayega
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!
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!!
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.
Exactly
@@ruhikapoor2181In Kerala itself, aviyal is made different in different regions. Some add mango, some tamarind, some add curd.😊
Laabra❤❤❤
@@ruhikapoor2181Try goan Kathkathe -similar to our Avial
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.
I like in which way you explain, soft spoken, I think you must be caring son , husband, father.
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🥰
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.
@@ImprovePath jene puri na pasand hoy ane koi diating par hoy ee chaapti khay ane bhave aema kai khotu nthi
@@sagarparmar6106 chapdi is different thing
Not chapati
@@jennypatel294 aevu che 😀🤦🏻
❤️❤️❤️
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 ❤
आपकी सारी रेसिपीज बहुत अच्छी होती है। हम हमेशा बनाते है और वाह वाही पाते हैं।
धन्यवाद इतनी अच्छी रेसिपी शेयर करने के लिए।
I am Gujrati .Winters are incomplete if we don't make this undhiyu at home ...i too make it exactly the same way except using green garlic..
Love your recipes every time ❤❤❤❤❤❤
Much ❤❤❤❤
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.
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..
एकदम छान पद्धतीने केली आहे आणि तशीच सांगितली आहे. तुमच्या रेसिपीज खूपच छान छान असतात. 👌👍
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
Hi Sanjyot. I am a doctor by profession. For last so many I had a phobia and pleasant curiosity of how Undiyo is made. Never dared to find out how this delicacy is made. But 2 days before somehow I watched your recipe and believe me I got a confidence that I can try it. On Sunday we generally cook non veg. But today I made my first attempt to make Undiyo and I want to thank you really for the simplicity of your direction to make it. It’s right now cooking at the final stage of 15 mins. No idea how it will taste but Yes I can sense the right fragrance I wish I could have recorded the same. Once again thank you 🙏
Hey Sanjyot, being myself a Surti I must say you’ve nailed it to perfection ♥️
Big fan here!
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.
Thank you so much ❤️
Abc❤ aw
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 .
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.
Ur amazing. Great that u cook gujrati dishes. Pls start a restaurant one day.
@@1102pv one day for sure keep me in your prayers
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😊
Khub j saras,majja aavi gai , perfect recipe
Thank you so much ❤️
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.
Helo sanjot sir में canada रहती hu aapki recipi mene try karke undhiu banaya 2025 कि makarsakranti मे और बेटे की ऑफिस में सब गोरों को खिलाया बहुत खुश सब हुए और test of इंडिया की tarif हुई थैंक्यू सेफ sanjot,,india aake मिलना चाहती हूं
Being a gujrati I am happy you didn't compromise with the quantity of sugar. Perfect recipe 👍🏻
Thank you so much ❤️
I am also gujarati but don't like too much sugar in any sabji including undhiyu and dals.
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 👌👌
Yummy.also share the kathiyavadi style undhiyu
I am gujarati and believe me this recipe takes time whatever way you make it.
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. ❤
Thank you so much ❤️ May your nani rest in peace 🙏
खूपच छान उंधिओ रेसिपी आहे मी ह्या सिझन मध्ये 3 ते 4 वेळा उंधियो करते घरातील सगळेच मेंबर्स आस्वाद घेताना खुश होतात .धन्यवाद ह्याने खूपच सोप्या रीतीने अगदी व्यवस्थित रित्या समजावून सांगितली आहे पुन्हा एकदा धन्यवाद.
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.
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…
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
And don't add tuver also
I am a sikh bt very much love gujrati dishes because I am vegetarian maja aa gavyo
I love Gujarati food especially undhiyo. You have explained so well. I will try yr method
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.
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.
Being a Gujrati, I'm really addicted to undhiyu. Your recipe is very close to how we make it at home. However, we don't add any sugar, pea nuts or water in undhiyu. (I know some people who do add small amount of sugar). When we make it without water, (be-aab), all the flavours and textures come out very well.
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.
Finally our Gujarati winter special recipe 🥰🥰
❤️❤️❤️
Feel so happy being a gujarati seeing a North indian explaining it so nicely. Great
Sanjyot bhai, majja padi gayi boss 😍 Undhiyu, puri & jalebi is an absolute love ❤
Perfect,ll try this say 👍
❤️❤️
Plz visit my channel for delicious recipe 😋😋😋
I am Maharastriyan but I like Undhiyu..... Wow yummy, Thank you for the Undhiyu recipe🙏
Your Undhiyu recipe is a masterpiece! The balance of flavors, the perfect blend of spices, and the traditional touch truly capture the essence of Gujarati cuisine. A delightful dish that brings warmth and authenticity to the table-brilliantly done, Chef
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).
that's interesting. my dad's aunt was gujarati from surat, and she always made puri alongside undhiyu.
No undhiu n umbadiu is both different
He spelled right as Undhiyu because his wife is a gujarati.
@@diptarangwala7163 Yes, like मातृभाषा, पत्निभाषा has a deep influence on us! ☺
Yes, authentic Surti Undhiyu is actually cooked on slow fire, only in oil with very little water, and still it wouldn't be oily.
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🙏
खूप छान पद्धत सांगितली आहे उंधियोची😋😋
Nhi Chan khup
सचमें बडा मजा आया ये रेसिपी देखके… Thanks 🙏🙏
I think this has been one of the most authentic way of cooking surti undhiyu...our family makes it this way and we are from Surat
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.
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.
Thiruvathira puzhuku in Kerala
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.
In 'kuttan choru' also they put all these veggies but its not at a curry/ stew/ gravy.
@@Janani_Kannan yes that's the one! My mom also says the same thing haha.
Love how you took time to explain each ingredient 👍and how beautifully you show each process..glorifying each produce ❤️
My mouth is watering. I love earthy homestyle foods like these. 🤤
❤️❤️❤️
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.
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.
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 😋
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.😋😋
I am from Ahmedabad and I like red undhiyu with lots of oil 😅. Surati undhiyu is much healthier than red one
Once again an outstanding recipe
I like it it's a perfect one
Uncomparable
I am purvi we surti do not use tuvar Dana in udhiu ☺️
❤️❤️
My undhiyu turned out very well. Your polite and detailed explanation is wonderful. Thank you.
A big thank you Navjyot. U taught in such a simple n heartful manner that an undhiyo lover who was scared of making it , finally made it and it turned out pretty well..can't thank u enough
He is Sanjyot 😅
After watching TMKOC I came here 😂😂
Me too 😂
✋️
Me too😂
M bhi
Same😂
Who is here after tmkoc 😂
Me
Me...😀
Me
Me
Me
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 !
Very nice ly explained.👍
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 😂... ❤
Perfection at it best ❤
I'm your subscriber too. A compliment coming from another Chef👍
Thank you so much ❤️
Almost same recipe 😋... You made green version of undhiyu..
There are also red undhiyu ..
Allmost close and clear version 💕💕❣️❣️
Love from Gujarat 💓
❤️❤️❤️❤️
Best recipe u shared today.
Thank u so much chef 🥰🥰🥰
I eagerly waited for this recipe
A hard process
U made easy for us 👏👏👏
❤️❤️❤️
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, 😋
I am gujrati. I love undhiyu.
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.
Right mam
Kand kya hota hai
@@AnjuSharma-dt5zd zamin ke niche ugne Wale sabzi ko kand kahete hai jaisi ki suran, ratalu, shakkar kand, aaloo, etc
@@MPatel84 lekin isme jo red se color k kuch piece dale hai wo kand kya hai
@@AnjuSharma-dt5zd it's called rataalu. In English purple yam
who is here after watching master chef ....😋😋😋
Me🖐️
I am coming here after watching Anupama today's episode 😂
Same here 😂
Same here
Same here😂
Anupama ke show mein over drabma hone laga h ab to isne galat line pakad Li hai.
Very very nicely done Sanjyot !
I have watched this recipe on many channels. But yours is the best way, with very detailed timings, measurements, excellent photography ❤️❤️❤️😍
शांती से सब कुछ समझाते हो !
बढियां !
Thanks a lott !
जुग जुग जीयो ! खाते रहो और खिलाते रहो ! ❤️
बस ध्यान रहे...... Healthy रेहने के लिये अच्छा खाना पर्याप्त नहीं, भूक *लगने के बाद ही* खाना यह आवश्यक trick है !
You are only one who teach right Undhiu, I am Gujrati so I know , I am in US , I forgot to bye green garlic.
Kon kon tmko ka episode dekhkr undiyon kya hota hi dekhne aya hai?
raise your hand if u came after watching TMKOC
😂😂😂😂😂
❤God Bless U. i alwaus regretted not learning SURTI UNDHIYU 4m my mo. whos no more.Asputhindiam by birth but evn her Gujju friends waited 4 her 2 prepatr it.c2day my regret hs vanished❤
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!
I make it today, and I love how it is looking and the taste of it . Thank you so much for telling us the recipe of undhiyu.
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
Finally I prepared it today. It was superr. People used to like chole and puri at my home but today it was diff with superrr combination. Thank u sir
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❤
Very nice recipe perfect authentic surti undhiyu
You are a saviour…. Thank you for the most wholesome recipe
Nyc video perfect systematic aapne dikhaya hai ...maine try kiya bahut mast hua hai
MOUTH WATERING !Amazing and easy recipe. thanks for sharing.
I ate Unfhiya , I m Bengali and liked it v much
Now I want to learn❤
I tried this a few days ago and it was delicious, this recipe is Sssoooo very perfect...
I made this Today and came out perfectly. Everyone one loved it, thank you so much sir 🙏 ❤️
I'm a Surti. I think you have demonstrated v well. The explanation is good too.
Wow.....Perfect authentic surti undhiyu recipe 👍👍mouth watering 🤤👏👏
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)
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.
Heyy! Thankyouu for trying out YFL recipes ❤️ Keep cooking 🧑🍳
Yah tho Daya bhabhi ki special receipe.
Iski namm tho mainey TMKC meh hi dekhi thi.
Thank you my boy for showing this wonderful receipe.
Y ou have demonstrated very nicely.👌
Undhiye k upper barik besan bhujiya bhi dali jati hai .bhut hi badhiyav recipe 👌
Wah sanjoyt parfect surti undhiyu👌🤤
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 ! 👍
I'm a Rajasthani but I like this recipe with makke ki roti. Amazing taste
Bhut tasty dikh rha h...Mera to khane ka MN ho gya😋👌
The way u say Undhiyi!!! Omg ! Oerfect in gujju style
As gujrati ....chef ...tme khub j saras undhiyu banavyu...teasty ekdm
Bahut hi achha banaya bilkul gujrati style me 44 yeras se ase hi bana Rahi hu bahut hi achha hai 👍👍👍
I was tired just by watching. Salute to people who actually make this.
Perfect one , this dish goes with Bajara Bhakri , super yummy
Superb sir, very good explanation, though I am Gujarati, I don't know such a perfect way of recipe. God bless you
मुंह में पानी आ गया
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☺🙏👌
Great 👍 😍❤️
Shu vaat che bhai …. Moj padi gayi ❤ Much love from an ardent Gujrati fan of YFL 🥰
Tussi grtt ho paaji 😍 stay blessed & keep going 👍👌
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 ❤❤
Authentic gujarati dish or aapne banayi bhi bahot achhe se 😊😊