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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.[1]

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, unripe banana, muthia, and purple yam. These are cooked in a spicy curry that sometimes includes coconut.[2]

Surti undhiyu is a variant that is served with puri at weddings and banquets. Again it is a mixed vegetable casserole, made with red lentils and seasoned with spices, grated coconut, and palm sugar in a mild sauce. It is garnished with chopped peanuts and toasted grated coconut, and served with rice.[3]

Undhiyu with puri and shrikhand is often eaten in Gujarati houses during winter season.


  1. ^ Matla na Undhiyu recipe from Gujarat. Retrieved November 28, 2010.
  2. ^ Anjali Desai (2007). India Guide Gujarat. India Guide Publications. p. 366. ISBN 9780978951702. 
  3. ^ Linda Bladholm (2000). The Indian Grocery Store Demystified. Macmillan. p. 141. ISBN 9781580631433. 

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