Surti Undhiyu in the Instant Pot | A Gujarati Classic Made Simple

Video Description

This beloved Gujarati winter dish, traditionally cooked upside-down in a buried clay pot, has been at the heart of my family’s gatherings for generations. In this video, I’m showing you how I make Surti Undhiyu in the Instant Pot. This is my family recipe that keeps all the flavor, heart, and nostalgia, but fits into modern life. You’ll learn how to: Make soft, flavorful methi muthiya Prepare a bold green masala with garlic, cilantro, and chilies Stuff baby eggplants, coat sweet potatoes, and layer winter vegetables Use the Instant Pot for deep, traditional flavor in a fraction of the time Whether you grew up with undhiyu or are discovering it for the first time, I hope this recipe brings as much joy to your table as it does to mine. Full recipe: https://indiaphile.info/surti-undhiyu/ 00:00 - Intro: What is Undhiyu? 00:28 - Methi for Muthiya (Fenugreek prep) 00:50 - Mixing the Muthiya Batter 01:44 - Frying Muthiya (My nontraditional method) 03:10 - Thawing & soaking frozen papdi 03:50 - Making the Green Masala 07:00 - Prepping the Vegetables 11:00 - Stuffing the Eggplants 12:30 - Cutting and coating the Sweet Potatoes 13:50 - Adding masala to potatoes and taro 15:00 - Prepping Muthiya for flavor absorption 16:00 - Tempering (Vaghar) in the Instant Pot 17:00 - Sautéing papdi and adding green masala 17:40 - Layering the veggies and muthiya 18:50 - Adding water and pressure cooking 19:40 - Finished Undhiyu Reveal & Taste Test 21:00 - Final Thoughts & Serving Suggestions