Undhiyu is a traditional Gujarati dish from the western Indian state of Gujarat. It is a mixed vegetable curry, typically made with seasonal vegetables like potatoes, eggplant, and green beans, along with fenugreek dumplings called methi na gota. The dish is known for its unique blend of spices and is often cooked in a special earthen pot, which enhances its flavor. The preparation of undhiyu usually involves slow-cooking the vegetables with a variety of spices, including cumin, coriander, and turmeric. It is commonly served during the winter months and is a popular choice during festivals and family gatherings, showcasing the rich culinary heritage of Gujarati cuisine.