Undhiyu

A typical Gujarati dish, Undhiyu is generally consumed during winter months. The dish has a history of being the one that heralds the winter, and is thus composed of seasonal produce. The unique feature of this dish is its vegetables; each region conjuring this vegetarian delight with a mix of whatever is available locally. This custom makes the Undhiyu different for the various regions it is made in. While the variant conjured in Ahmedabad has a characteristic spicy undertone and is generous on the oil, Surat prepares the dish with a sizeable helping of garlic. In the heartlands of Gujarat, Undhiyu is prepared with a much lighter hand on the spices. The vegetables are cooked in matkas (earthern pots), which lend a smoky undertone to the vegetarian delectable.

The interesting medley that is Undhiyu consists of ingredients like the distinctive surti papdi (which are flat green beans), bananas, tuvar (pigeon peas), potatoes, shakariya (sweet potatoes), and kand (purple yam). The final touches in the dish are provided by sprinkling a few muthiyas (fried dumplings made of gram flour, much like the Bengali bori) and methi (fenugreek) leaves. After the vegetables are cooked individually, they are further prepared in a blend of chilli, coriander, garlic and coarsely ground garam masala.

This dish is a crucial crowning jewel of the Uttarayan festival (a celebration marking the season’s first bountiful harvest). Almost akin to the Makar Sankranti, Uttarayan is also brought to life with young boys and girls flying kites on their rooftops.

The dish is often paired with Bajra Rotis (Indian flatbread), Kadhi, a rather spicy garlic chutney, or even gur (jaggery). Aesthetically, Undhiyu could be likened to another winter vegetable preparation, Shukto. Though the spice levels of the two are completely different, both are celebratory of the advent of winter.

The source dish of Undhiyu is believed to be a dish called Umbadiyu, originating in southern Gujarat. To prepare the Umbadiyu, one needs to brew the vegetables in earthen pots before it is cooked separately. Each vegetable is then placed layer-wise and the spices also added along with it. The entire mix cooks in medium steam for hours before it is served hot.