The bright and colourful Undhiyu is a delectable dish from the Gujarati cuisine. Loaded with fresh seasonal vegetables, the dish is a favourite during winters in the region. The word Undhiyu comes from the Gujarati undhu which refers to upside down. It was named so because of its authentic cooking technique which was used in the olden days. The vegetable mesh was cooked in a pot called matla which was placed underground. The fire was lit from above and the holes of the pot allowed it to reach the vegetables. This slow-cooked dish released a smoky aroma when cooked and was loved by all. Apart from purple yam, eggplants and tomatoes,it was the fenugreek dumplings that formed the core of the dish. Not only is Undhiyu loved during winters, it is a festive treat too, made in Gujarati households during Uttarayan or Makar Sankranti and served with pooris. Here is an easy recipe of this Gujarati medley of vegetables. It makes use of pigeon peas, methi bhaji, eggplants, tomatoes, potatoes and seasoning ingredients.
