Undhiyu

Undhiyu is a Gujarati winter vegetable curry, a traditional mixed dish from the state of Gujarat in western India. It is especially associated with the city of Surat and the coastal regions, though variations are prepared across Gujarat. Undhiyu is typically prepared in the colder months and is linked to festive or communal meals, such as those around harvest festivals.

A typical undhiyu combines a variety of vegetables, including surti papdi (hyacinth beans), kand (purple yam), potato, sweet potato, and sometimes brinjal (eggplant). It also features methi muthia, dumplings made from fenugreek leaves and gram flour. The vegetables and dumplings are coated or mixed with a green masala made from coconut, peanuts, sesame seeds, cilantro, garlic, ginger, green chilies, and a blend of spices. In many versions the components are layered in a pot, sometimes wrapped in banana leaves, and cooked slowly so the flavors meld. The Surti style often emphasizes layering and slow cooking in a covered vessel, sometimes using a clay pot.

Undhiyu is commonly served with rotla (millet or wheat flatbreads) or puris, and is often accompanied by chutneys such as chundo or farsan-based accompaniments. The dish highlights seasonal produce and a balance of textures and flavors, reflecting Gujarati culinary traditions of communal cooking and festive meals.