107.179.240.58 at 07:46, 22 January 2021

2021-01-22T07:46:21Z

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{{Use dmy dates|date=September 2018}}
{{Use Indian English|date=September 2018}}
{{Infobox food
| name = Undhiyu
| image = Undhiyu.jpg
| caption =
| country = [[Surat, Gujarat, India]]
| region =
| creator =
| course =
| type = Mixed Vegetable Dish
| served =
| main_ingredient = [[Vegetables]]
| variations =
| calories =
| other =
}}
'''Undhiyu''' is a [[Gujarati cuisine|Gujarati]] mixed vegetable dish that is a regional specialty of [[Surat]], [[Gujarat]], India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above.

The dish is a seasonal one, comprising the vegetables that are available on the South Gujarat coastline, including the [[Surat]], [[Navsari]] and [[Valsad]] regions, during the winter, including (amongst others) [[green bean]]s or new peas (typically used along with the tender pod), unripe [[banana]], small [[eggplant]]s, [[muthia]] (dumplings/fritters made with fenugreek leaves and spiced chickpea flour (''[[besan]]'') or ''handva no lot'',<ref>http://momscookingadventures.blogspot.in/2013/02/wnter-special-surti-undhiyu.html</ref> and either steamed or fried), [[potatoes]], and [[purple yam]], and sometimes [[Plantain (cooking)|plantain]]. These are spiced with a dry [[curry]] paste that typically includes [[cilantro]] leaves, ginger, garlic, green [[chili pepper]], sugar and sometimes includes freshly grated [[coconut]].<ref name=Desai>{{cite book|title=India Guide Gujarat|author=Anjali Desai|publisher=India Guide Publications|date=2007|isbn=9780978951702|page=366}}</ref> 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.

The finished preparation is dry: individual chunks of vegetables are coated with a thin layer of spice and oil but retain their shape: the contents of the dish must therefore be stirred relatively infrequently during the cooking. Crisp vegetables such as bean pods must ideally retain a little of their crunchy texture. To ensure that no individual component is overcooked, the vegetables may need to be cooked in stages: the root vegetables and eggplant are half-cooked before adding the quick-cooking bean pods and ripe plantain. The finished dish is garnished with chopped cilantro leaf and lemon or lime juice before serving.

''Surti undhiyu'' is a variant that is served with [[puri (food)|puri]] at weddings and banquets. Again it is a mixed vegetable casserole, made with red [[lentil]]s and seasoned with spices, grated coconut, and [[palm sugar]] in a mild sauce. It is garnished with chopped [[peanut]]s and toasted grated coconut, and served with [[rice]].<ref>{{cite book|title=The Indian Grocery Store Demystified|author=Linda Bladholm|publisher=Macmillan|date=2000|isbn=9781580631433|page=[https://archive.org/details/indiangrocerysto00blad/page/141 141]|url-access=registration|url=https://archive.org/details/indiangrocerysto00blad/page/141}}</ref>

Undhiyu with [[puri (food)|puri]] and [[shrikhand]] is often eaten in Gujarati houses during the winter.

== Related Dishes ==
The theme of cooking the seasonal winter vegetables into a stew is common across the Indian subcontinent and around the world. Few common examples are, [[Avial]] from the [[Kerala cuisine]] and Shukto from the [[Bengali cuisine]]. The [[French cuisine]] has its equivalent dish, the famous [[Ratatouille]].

==See also==
* [[List of casserole dishes]]

==References==
{{Cookbook|Undhiyu}}
{{reflist}}

{{Indian dishes|state=collapsed}}

[[Category:Gujarati cuisine]]
[[Category:Casserole dishes]]
[[Category:Vegetable dishes]]
[[Category:Indian vegetable dishes]]
[[Category:Culture of Surat]]

Undhiyu - Revision history

107.179.240.58 at 07:46, 22 January 2021