Undhiyu

Undhiyu (Gujarati: ઊંધિયું) is a Gujarati mixed-vegetable dish that is a regional specialty of Surat, Gujarat, India. The name of this dish comes from the Gujarati word undhu (Gujarati: ઊંધું), which translates to 'upside-down', since the dish is traditionally cooked upside-down underground in earthen pots called matlu (માટલું) that are fired from above. When made in matlu, the dish is called umbadiyu.

== Preparation == Undhiyu is a seasonal dish comprising the vegetables that are available on the South Gujarat coastline, including the Surat, Navsari and Valsad regions, during the winter. It includes (amongst others) green beans or new peas (typically used along with the tender pod), unripe banana, small eggplants, muthia (dumplings/fritters made with fenugreek leaves and spiced chickpea flour (besan) or handva no lot, and either steamed or fried), potatoes, and purple yam, and sometimes plantain. These are spiced with a dry curry paste that typically includes cilantro leaves, ginger, garlic, green chili pepper and sugar and sometimes freshly grated coconut. The mixture is slow-cooked for a long time, with some vegetable oil and a very small amount of water sufficient to steam the root vegetables.