Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Gujarat, India. The name of this dish comes from the Gujarati words “matlu” meaning earthen pot and “undhu” meaning upside down since they have been traditionally cooked upside down underground in earthen pots fired from above.
The dish is a seasonal one, comprising the vegetables that are available on the South Gujarat coastline during the winter season, including (amongst others) green beans or new peas (typically used along with the tender pod), unripe banana, small brinjals, muthia (dumplings made with methi leaves and spiced besan, and either steamed or fried), potatoes, purple yam, and sometimes plantain. These are spiced with a dry curry paste that typically includes corriander leaves, ginger, garlic, green chili pepper, sugar and sometimes includes freshly grated coconut. The mixture is slow cooked for a long time, with some vegetable oil and a very small amount of water sufficient to steam the root vegetables.
The finished preparation is dry – individual chunks of vegetables are coated with a thin layer of spice and oil but retain their shape: the contents of the dish must therefore be stirred relatively infrequently during the cooking. Crisp vegetables such as bean pods must ideally retain a little of their crunchy texture. To ensure that no individual component is overcooked, the vegetables may need to be cooked in stages; the root vegetables and brinjals are half-cooked before adding the quick-cooking bean pods and ripe plantain. The finished dish is garnished with chopped corriander leaves and lemon or lime juice before serving.
Approximate calories per serving: 300