Undhiyu is the most loved winter dishes of Gujarat so much so that it is also called king of Gujarati cuisine. It derives its name from the Gujarati word undhu, meaning inverted, because it is made in a special and classical inverted clay pot. It is more over a mixed vegetable preparation that is made from choicest of fresh winter produce. This dish is believed to originate in Surat and it’s the cities specialty as well. 

This seasonal dish comprises of the vegetables that are available only during winter on the Southern Gujarat coastline, including the Surat, Navsari and Valsad regions including (amongst others) green beans or new peas (typically used along with the tender pod), unripe banana, small eggplants, muthiya (dumplings/fritters made with fenugreek leaves and spiced chickpea flour (besan) or handva no lot, and either steamed or fried), potatoes, and purple yam, and sometimes plantain. These are spiced with a dry curry paste that typically includes cilantro leaves, ginger, garlic, green chili pepper, sugar and sometimes includes freshly grated coconut. The mixture is slow cooked to perfection for a long time, with some vegetable oil and a very small amount of water or with buttermilk, coconut and spices 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 eggplant are half-cooked before adding the quick-cooking bean pods and ripe plantain. The finished dish is garnished with chopped cilantro leaf and lemon or lime juice before serving. Undhiyu served with puris and shrikhand is a common occurrence in Gujarati homes and also a delicacy during Gujarati weddings.