Tuesday, October 26, 2021

Mutton Undhiyu

A traditional Gujarati favourite gets a non-veg spin and our vote for a must-try! Haresh Engineer has lovingly and painstakingly compiled this recipe, with a dash of innovation and flair!


6-7 medium sized Surti brinjals

400gms Surti papdi

3 medium sized potatoes

1 small piece purple yam

200gms green garlic or chives

1 onion chopped lengthwise

800gms mutton (8 chops + 250gms small mutton pieces with bones)

chopped coriander

Salt as per your taste



2tbsp ginger paste

2tbsp garlic taste

1tbsp green chilli paste



1 ½ tbsp chilli powder

1tbsp coriander powder

1tbsp cumin powder

1tbsp garam masala powder

½ tbsp turmeric powder


  • In a pressure cooker, sauté chopped onions in 2 tbsps oil
  • Add mutton and sauté for 3 to 4 mins
  • Add I tbsp ginger and 1 tbsp garlic paste and sauté for 3 to 4 mins
  • Add sufficient water and pressure cook for 5 to 6 whistles or until meat is tender
  • Drain the stock in a bowl and keep aside the mutton
Prepare the vegetables

Crosscut the brinjals without cutting them through; split the papdi, quarter the potatoes and peel the purple yam and cut into 1-inch pieces.

Masala for the Undhiyu
  • Mix all the dry masala with 1 tblsp oil
  • Add half the finely chopped green garlic, and remaining ginger and garlic paste and chilli paste
  • Mix well and make two equal portions of this mixture
  • Fill the slit brinjals with the masala and some on the papdi
Final Preparation
  • In a heavy bottom pan, add two tbsps. Oil and sauté papdi for 3 to 4 mins
  • Add brinjal and sauté for another 3 mins. Add potatoes and yam and sauté for another two mins
  • Now, add mutton stock and more water if required
  • Allow vegetables to simmer till half-cooked
  • Add mutton pieces and allow to cook on slow fire or till al the vegetables are cooked
  • Taste for salt and add some if required
  • Once everything is cooked, allow it to rest for 20 mins
  • Now garnish with the remaining chopped green garlic, coriander and garam masala

Enjoy the non-vegetarian Surti Undhiya with some hot puris!

Haresh Engineer
Haresh Engineer, a senior member of our parent Trade & Technology Exposition Co, loves his travel and food.

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