The Gujarati winter mixed-vegetable casserole whose name means “upside down” is Undhiyu.
Undhiyu is a seasonal Gujarati dish particularly associated with Surat and South Gujarat. Traditional versions combine winter vegetables such as green beans, tender peas, unripe banana, eggplant, potatoes, purple yam, and muthia dumplings. The vegetables are coated with a fragrant mixture that may include coriander, ginger, garlic, green chilli, coconut, and other spices.
Its name comes from the Gujarati word undhu, meaning “upside down.” In the traditional cooking method, the ingredients are placed in an earthen pot called a matlu, which is buried or positioned upside down and heated from above. A related preparation cooked in this style is called umbadiyu.
Modern kitchens often prepare Undhiyu in a pot or pressure cooker, but the dish remains closely tied to winter produce and Gujarati celebrations. Surti Undhiyu is commonly served with puri at weddings and banquets, while other regional versions differ in spice level and ingredients. It is sometimes confused with sev tameta or handvo, but those are distinct Gujarati dishes.