Undhiyu is a seasonal dish comprising the vegetables that are available on the South Gujarat coastline, including the Surat, Navsari and Valsad regions, during the winter.

It includes (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,[1] 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 and sugar and sometimes freshly grated coconut.

The finished preparation is dry: individual chunks of vegetables are coated with a thin layer of spice and oil but retain their shape.

Again it is a mixed vegetable casserole, made with red lentils and seasoned with spices, grated coconut, and palm sugar in a mild sauce.