Green Garlic Royal Undhiyu is a flavorful and aromatic Gujarati dish that combines various seasonal vegetables with fresh green garlic (leelu lasan) in a rich and fragrant gravy.

To prepare Green Garlic Royal Undhiyu, a variety of vegetables such as baby potatoes, sweet potatoes, purple yam (ratalu), green beans, eggplants, and fresh pigeon peas (tuvar lilva) are traditionally used. These vegetables are mixed with fresh green garlic, chopped coriander leaves, and other spices like cumin, coriander, turmeric, and chili powder.

The vegetables and spices are then layered in a large pot or traditionally in an earthenware pot (matlu), with a layer of fresh green garlic and coriander leaves between each layer. The pot is sealed with a dough made from wheat flour to trap the steam and flavors.

The Undhiyu is then cooked slowly over low heat, allowing the vegetables to steam and absorb the flavors of the spices and green garlic. Once cooked, it is typically served hot with roti (Indian flatbread) or puri.

Green Garlic Royal Undhiyu is a beloved dish in Gujarati cuisine, especially during the winter season when fresh green garlic is abundant. It's cherished for its vibrant colors, robust flavors, and nutritious ingredients, making it a perfect choice for festive occasions and family gatherings.