Undhiyu

Undhiyu combines seasonal vegetables with methi muthia, dumplings made with fenugreek leaves and gram flour. The Surti preparation can include papdi beans, fresh pigeon peas, purple yam, sweet potato, small eggplants, potatoes and unripe banana. Coconut, coriander leaves, sesame, ginger, garlic and green chilli form a green seasoning mixture, which can also fill the eggplants and potatoes.^[1]

The traditional method uses a sealed earthen pot placed upside down in a fire pit. Home versions may cook layered vegetables and dumplings together in a pressure cooker or a large pot. Undhiyu is served hot with poori or roti, with chopped coriander or grated coconut as optional garnishes.^[1]