Description
Rajwadi Undhiyu is a royal and festive version of the traditional Undhiyu, a much-loved Gujarati mixed vegetable dish. It is prepared with a rich blend of seasonal vegetables like surti papdi (broad beans), purple yam, baby potatoes, sweet potatoes, raw bananas, and brinjals, all cooked with methi muthiyas (fenugreek dumplings) in a spiced, aromatic masala made from coconut, coriander, garlic, sesame seeds, and traditional Gujarati spices.
What makes Rajwadi (meaning “royal”) Undhiyu special is its luxurious preparation—slow-cooked in generous amounts of oil and sometimes enriched with dry fruits and extra ghee, giving it a rich texture and deep flavor. It is traditionally cooked in an earthen pot and served during winter festivals like Uttarayan (Makar Sankranti).
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