Undhiyu
“Undhiyu is a rich, aromatic medley of winter vegetables slow-cooked to perfection, imbibing the bold flavors of spices and coconut.”
Eggplant
Sweet Potato
Potato
Plantain
Yam
Surti Papdi BeansWhere it comes from
A signature dish from Surat, Gujarat, Undhiyu is traditionally prepared during Makar Sankranti and other winter festivities, reflecting the bounty of seasonal produce.
On the Palate
How it's made
5 steps · Show ↓42 min active
How it's made
5 steps · Show ↓- 12 min
In a large, heavy-bottomed pot, heat a few tablespoons of vegetable oil over medium heat. Add the ginger, green chilies, and asafoetida, stirring until fragrant and the spices bloom, about 2 minutes.
Watch outEnsure the spices do not burn — they should be aromatic but not darkened.
- 210 min
Add the root vegetables: sweet potato, potato, yam, and eggplant. Stir to coat them evenly with the spiced oil. Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften.
- 310 min
Introduce a small amount of water to the pot, just enough to create steam, and cover with a lid. Allow the vegetables to steam for another 10 minutes until they are half-cooked.
- 415 min
Add the Surti Papdi Beans and plantain to the pot. Stir gently and continue to cook, covered, for an additional 15 minutes until all vegetables are tender but still hold their shape.
Watch outStir infrequently to prevent breaking the vegetables. They should be tender yet intact.
- 55 min
Remove the lid and cook for a final 5 minutes, allowing excess moisture to evaporate. The vegetables should be coated with a thin layer of spice and oil. Finish with a garnish of chopped cilantro and a squeeze of lime juice before serving.
