The Undhiyu recipe is a popular vegetable curry

Undhiyu is a popular vegetable curry dish that originated in the state of Gujarat, India. It is a flavorful and aromatic dish made with a combination of vegetables and spices. The name 'Undhiyu' is derived from the Gujarati word 'undhu', which means upside down. The dish is traditionally cooked upside down in a clay pot called a matla, which gives it a unique taste and aroma.

Undhiyu is a winter specialty in Gujarat and is usually made during festivals like Uttarayan and Navratri. The dish is a perfect combination of sweet and savory flavors, and it is typically served with puri, a type of fried Indian bread.

The Undhiyu recipe requires a variety of vegetables, including surti papdi (fresh pigeon peas), sweet potato, yam, green beans, eggplant, raw banana, potato, carrot, and cauliflower. The dish is flavored with a masala made of fresh grated coconut, sesame seeds, peanuts, coriander seeds, cumin seeds, fennel seeds, mustard seeds, turmeric powder, jaggery or brown sugar, lemon juice, ginger paste, garlic paste, green chilies, and salt. The vegetables are mixed with the masala and cooked in a deep pan with oil, ginger, garlic, green chilies, ajwain, and hing.

The dish is cooked on low heat with the lid on to allow the vegetables to cook in their juices and absorb the flavors of the masala. The curry is then allowed to thicken before being served hot with puri or paratha.

Undhiyu is a nutritious and flavorful dish that is loved by people of all ages. The combination of vegetables and spices makes it a healthy and balanced meal option. The dish is not only delicious but also visually appealing with its vibrant colors and textures. The Undhiyu recipe is perfect for those who want to explore the authentic flavors of Gujarati cuisine and indulge in a hearty and wholesome meal.