Undhiyu
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Undhiyu is a Gujarati mixed vegetable casserole that is a regional speciality of Gujurat, India. The name comes from "undhu" which is Gujarati for "upside-down". This refers to the traditional means of cooking this casserole, matia nu undhiyu, in an earthenware pot that is buried upside-down in the ground and fired from above.[1]
The dish is a seasonal one, comprising the vegetables that are available on the South Gujurat costline during the winter season, including (amongst others) green beans, unripe banana, muthia, purple yam. These are cooked in a spicy curry that sometimes includes coconut.[1]
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.[2]
[edit] References
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- ^ a b Anjali Desai (2007). India Guide Gujarat. India Guide Publications. p. 366. ISBN 0978951700.
- ^ Linda Bladholm (2000). The Indian Grocery Store Demystified. Macmillan. p. 141. ISBN 1580631436.
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