Undhiyu is a traditional and iconic Gujarati mixed vegetable dish, especially prepared during the winter season when fresh, tender vegetables are abundantly available. The name Undhiyu comes from the Gujarati word “undhu”, meaning upside down, as the dish was traditionally slow-cooked in earthen pots placed upside down over a gentle fire.

This wholesome delicacy is made using a variety of seasonal vegetables like surti papdi, brinjals, potatoes, sweet potatoes, raw banana, and purple yam, all cooked together with a fragrant green masala of coriander, coconut, sesame seeds, peanuts, and spices. Soft or fried muthias are added to enhance texture and flavor, making Undhiyu a complete and satisfying one-pot meal.

Undhiyu holds a special place in Gujarati culture and is an essential part of Uttarayan (Makar Sankranti) celebrations, traditionally served with puri, shrikhand, and kadhi. Rich in nutrients, fiber, and natural flavors, Undhiyu beautifully represents the balance of taste, tradition, and nutrition in Gujarati cuisine.

Traditionally made frying each vegetable in oil, makes it very dense and rich in carbs. But cooking it in a pressure cooker saves time while keeping the flavors rich and authentic and this one pot method makes it easier to make and its light on stomach too!