Undhiyu
Enjoy Gujarat in winter! Traditional dish where vegetables become chests of spices
Description
Gujarat's premium vegetarian dish, stuffing winter veg like papdi, beans, sweet potatoes, and eggplant with spice/coconut/peanut filling, steam-baked in a clay pot.
Restaurants serving Undhiyu
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Eggplant
- Sweet potato
- Potato
- Green beans
- Papdi beans
- Coconut fine
- Peanuts
- Coriander powder
- Cumin
- Chili powder
- Ajwain
- Hing
- Turmeric
- Salt
- Sugar
- Oil
Instructions
- Mix coconut fine, crushed peanuts, coriander, cumin, chili powder, ajwain, Hing, sugar, and salt to make filling.
- Score eggplant, bananas, and potatoes, then stuff with filling.
- Arrange in an oiled pot with other veg, add a little water, cover, and steam-simmer until veg is tender-soft to finish.
Learn more Spice, substitutes, tips
Key spices
Refreshing ajwain aroma and rich peanut flavor
Substitutes at Japanese supermarkets
(Difficult to sub as traditional Gujarati winter veg combo is key)
Pairing
Puri、Rice
Trivia
[Trend] The ultimate Gujarati feast available only in winter. The name means 'upside down', derived from the tradition of burying clay pots upside down to steam-bake in the ground.
Eating tips & etiquette
[Unique Eating] Enjoy the rich spice filling hidden inside each vegetable like a treasure hunt while eating with Puri!
Allergen
Peanuts