Undhiyu is basically a Gujarati mixed vegetable dish. The type of Undhiyu presented here is largely similar to the Gujarati style but it has been adorned with Fresh Mutton to give it a Bohri touch along with the seasonal vegetables available during Winter. Vegetables include mainly Surti Papdi and Sweet Potatoes.

Undhiyu with Green Masala is a 'Alavi Bohra dish prepared in winter and to be served only in Thaal.  It can be cooked with different tastes and techniques.  But the most popular type of Undhiyu among the ‘Alavi Households is given here.  Elephant Foot Yam (suran) and potato is seldom used.

• Mutton : 300 gm
• Papdi (surti papdi) : 250 gm
• Sweet potato : 2 medium piecies
• Green garlic : 50 gm (finely chopped)
• Coriander : 1 cup (finely chopped)
• Green chillies (paste) : as per the taste
• Curd : 250 gm
• Ginger garlic paste : 2 tbsp
• Ajwain : 1 tsp
• Salt : as per the taste

Mix all the above ingredients except oil. Mix well. Separate out sweetpotato in a bowl. Heat oil in a pressure cooker add ajwain to it . Then add the mixture in the cooker, cook for 3 whistles and keep on low flame for 20 mins till mutton is cooked well. Turn off the gas. Let the pressure escape from the cooker. Then open the lid, now add sweet potato, cover the lid and cook on low flame till sweet potato is properly cooked approx. for another 5 minutes. Open the lid and garnish it with Coriander leaves. Serve hot in a Thaal either with hot chapati or puri or paratha.