About: Undhiyu

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Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, Gujarat, India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above. Undhiyu with puri and shrikhand is often eaten in Gujarati houses during the winter.

Attributes	Values
rdf:type	Thing Food yago:WikicatCasseroleDishes yago:WikicatVegetableDishes yago:Article100022903 yago:Artifact100021939 yago:Container103094503 yago:Crockery103133538 yago:Dish103206908 yago:Instrumentality103575240 yago:Object100002684 yago:PhysicalEntity100001930 yago:WikicatIndianVegetableDishes Food yago:Tableware104381994 yago:Ware104550840 yago:Whole100003553
rdfs:label	Undhiyu (en)
rdfs:comment	Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, Gujarat, India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above. Undhiyu with puri and shrikhand is often eaten in Gujarati houses during the winter. (en)
foaf:name	Undhiyu (en)
name	Undhiyu (en)
foaf:depiction
dcterms:subject	Casserole dishes Vegetable dishes Gujarati cuisine Indian vegetable dishes Culture of Surat
Wikipage page ID	4821781 (xsd:integer)
Wikipage revision ID	1091586690 (xsd:integer)
Link from a Wikipage to another Wikipage	Potatoes List of casserole dishes Bengali cuisine Casserole dishes Vegetable dishes Cuisine of Odisha Curry Valsad Peanut Cilantro Coconut Eggplant French cuisine Lentil Muthia Banana Gujarati cuisine Indian vegetable dishes Puri (food) Ratatouille Rice Green bean Gujarat Chili pepper Kerala cuisine Surat Avial Gujarati cuisine Purple yam Navsari Culture of Surat Shrikhand Palm sugar dbr:Surat,_Gujarat,_India Vegetables Plantain (cooking) Besan
sameAs	Undhiyu Undhiyu Undhiyu Undhiyu Undhiyu Undhiyu Undhiyu Undhiyu Undhiyu Undhiyu
dbp:wikiPageUsesTemplate	dbt:Infobox_food dbt:Reflist dbt:Use_Indian_English dbt:Use_dmy_dates dbt:Indian_dishes dbt:Cookbook
thumbnail	wiki-commons:Special:FilePath/Undhiyu.jpg?width=300
country	dbr:Surat,_Gujarat,_India
main ingredient	Vegetables
type	Mixed Vegetable Dish (en)
has abstract	Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, Gujarat, India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above. The dish is a seasonal one, comprising the vegetables that are available on the South Gujarat coastline, including the Surat, Navsari and Valsad regions, during the winter, including (amongst others) green beans or new peas (typically used along with the tender pod), unripe banana, small eggplants, muthia (dumplings/fritters made with fenugreek leaves and spiced chickpea flour (besan) or handva no lot, and either steamed or fried), potatoes, and purple yam, and sometimes plantain. These are spiced with a dry curry paste that typically includes cilantro leaves, ginger, garlic, green chili pepper, sugar and sometimes includes freshly grated coconut. The mixture is slow cooked for a long time, with some vegetable oil and a very small amount of water sufficient to steam the root vegetables. The finished preparation is dry: individual chunks of vegetables are coated with a thin layer of spice and oil but retain their shape: the contents of the dish must therefore be stirred relatively infrequently during the cooking. Crisp vegetables such as bean pods must ideally retain a little of their crunchy texture. To ensure that no individual component is overcooked, the vegetables may need to be cooked in stages: the root vegetables and eggplant are half-cooked before adding the quick-cooking bean pods and ripe plantain. The finished dish is garnished with chopped cilantro leaf and lemon or lime juice before serving. Surti undhiyu is a variant that is served with puri at weddings and banquets. Again it is a mixed vegetable casserole, made with red lentils and seasoned with spices, grated coconut, and palm sugar in a mild sauce. It is garnished with chopped peanuts and toasted grated coconut, and served with rice. Undhiyu with puri and shrikhand is often eaten in Gujarati houses during the winter. (en)
gold:hypernym	Dish
prov:wasDerivedFrom	wikipedia-en:Undhiyu?oldid=1091586690&ns=0
page length (characters) of wiki page	4262 (xsd:nonNegativeInteger)
ingredient name (literal)	Vegetables
country	dbr:Surat,_Gujarat,_India
ingredient	Vegetables
foaf:isPrimaryTopicOf	wikipedia-en:Undhiyu
is Link from a Wikipage to another Wikipage of	List of food days International Kite Festival in Gujarat – Uttarayan Makar Sankranti Dioscorea alata List of Indian dishes Ratatouille

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