Mention Undhiyu in front of a Gujarati and see the lustre in their eyes as they fervently insist on you having it at their place. The name of this dish comes from the Gujarati words “matlu” meaning earthen pot and “undhu” meaning upside down.
Surti Undhiyu is a popular regional delicacy from Gujarat. It is a mixed vegetable curry made using winter vegetables and peanuts-sesame-coconut gravy. The veggies added in it are root veggies like purple yam (kand), regular yam, sweet potatoes and baby potatoes. The other veggies added are small brinjals, raw or ripe bananas, ivy gourds and Indian flat beans or surti papdi. Fresh green peas are also added. Fenugreek dumplings are mixed with these vegetables and prepared in an aromatic blend of spices.
Traditionally the veggies are cooked or fried in batches. You can cook it either in a large pot or pan or steam it in a pressure cooker.
If you haven’t had it yet, make sure you taste it at a Gujarati friend’s house or at a restaurant which serves authentic Gujarati cuisine. If you’ve already tasted, share with us how you like it! We’d love to hear from you. 🙂