When winter arrives in Gujarat, kitchens across Surat and beyond come alive with the aroma of Undhiyu — a hearty, one-pot vegetable casserole that celebrates the season’s freshest produce. Traditionally cooked in earthen pots buried upside down in the ground (hence the name Undhiyu, derived from undhu, meaning “upside down” in Gujarati), this dish is as much about heritage as it is about flavour.
At its core, Undhiyu is a celebration of abundance — unripe plantains, purple yams, fresh toovar dana (pigeon peas), lilva beans, brinjals, and potatoes, all mingling together in a medley of colours and textures. What ties it all together is a fragrant green masala made with coconut, coriander, and garlic, adding depth and vibrancy to every bite. The methi muthiyas (fenugreek dumplings) add another layer of taste and texture, soaking up the rich, spiced gravy while lending a subtle bitterness that balances the dish beautifully.
Served steaming hot with puris or soft rotis, Undhiyu is more than just a meal — it’s a winter ritual, a community dish, and a symbol of Gujarat’s resourceful, joyous approach to vegetarian cooking. Every spoonful feels like a warm embrace, steeped in nostalgia and the simple pleasure of seasonal eating.
