Surti Undhiyu is a traditional Gujarati dish that hails from the city of Surat in Gujarat, India. It's a flavorful and aromatic mixed vegetable curry that is usually made during the winter months and especially during the festival of Uttarayan (Makar Sankranti).

The dish typically consists of a variety of seasonal vegetables, such as baby potatoes, purple yam (kand), sweet potatoes, eggplants, green beans, and raw bananas, stuffed with a spicy masala paste made from ground spices like green chili, ginger, garlic, coconut, sesame seeds, and coriander. These stuffed vegetables are then cooked with additional spices, such as turmeric, cumin, and cinnamon, along with fresh fenugreek leaves (methi) and grated coconut, in a base of oil or ghee.

Surti Undhiyu is traditionally cooked in an earthen pot (matlu) or a pressure cooker, allowing the flavors to meld together and the vegetables to cook to perfection. The dish is often served hot with puris (deep-fried Indian bread) or rotis (Indian flatbread), and it's garnished with chopped cilantro and a squeeze of lemon juice for added freshness.

Surti Undhiyu is cherished for its vibrant colors, robust flavors, and the rich variety of vegetables used in its preparation. It's a beloved dish in Gujarati cuisine and is enjoyed by people of all ages, especially during festive gatherings and family celebrations.