Undhiyu, is a traditional Gujarati famous meal that is cooked in an inverted clay pot and gets its name from the Gujarati word Undhu, which means inverted. It is a unique winter treat produced with the finest fresh food that is easily available in the winter. Common ingredients include potatoes, yam, green peas, bananas, beans, crunchy muthiyas (fried chickpea flour dumplings), and eggplant, and they’re all slow-cooked to perfection with buttermilk, coconut, and spices. It is basically a wholesome vegetable curry and healthy for eating. The dish comprises vegetables grown in winter.
Gujarati weddings frequently feature Undhiyu served with puris and shrikhand. Undhiyu is a typical winter dish from Gujarat’s Saurashtra peninsula that is essentially a vegetable curry. Other vegetables may be used in place of the aubergine, ripe banana, potato, and green beans that are traditionally used in this recipe. They are all combined with fenugreek and chickpea flour dumplings, then cooked slowly in an earthen pot or other containers with a variety of spices and herbs. It is typically served with multigrain bread or puri, a fried puffy Indian flatbread that is produced specifically for Uttarayan, a harvest celebration marked by kite flying.
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