Undhiyu is a regional specialty of the state of Gujarat. This winter mixed vegetable dish enjoys a cult status and is especially made and consumed during Uttarayan (the festival of kites) in households across the state.
Undhiyu gets its name from the Gujarati words ‘matlu’ meaning earthen pot and ‘undhiyu’ meaning upside down since it was traditionally cooked upside down in an underground space in earthen pots fired from above.
Undhiyo defines the change of seasons through the bounty of each ingredient that marks the start of the winter and announces the beginning of undhiyo season. In Gujarat, it is the arrival of the Surti papdi, the green garlic and the yam (that are harvested at this time) that marks the start of winter. For most Gujaratis, winter is not winter without the steaming bowls of undhiyu gracing their dining tables.
There are different varieties of undhiyo in Gujarat, each has a distinct and unique taste depending on the ingredients used. While the Palanpuri undhiyu has mustard oil, the Kathiyawadi undhiyu has muthias, Ahmedabad’s undhiyu is reddish in colour and spicy while the Surti undhiyu is green and garlicky.
My whole family loves Undhiyo and my sisters-in-law who live in Delhi and UK would always do a big takeaway parcel whenever they visit us. I always felt intimidated to cook this dish at home not only due to the number of ingredients, but I think due to its cult status. However, I have been cooking undhiyo at home for the last 3-4 years perfecting my recipe and overcoming my fear of cooking it. Thinking back, I realize that it was all in my mind and now I look forward to cooking this delicious dish! The undhiyu is a robust, unctuous dish. There is no escaping the quantities of oil that is required to cook it and it is best eaten with fluffy deep fried pooris or Bajra Roti, that help to soak up all the flavours.
Undhiyo making can be divided in three main steps. First is to prepare methi muthiya, the second step is to prepare all the vegetables and masala and the third and final step is to assemble the undhiyu in a large pot and then cook.
