"Undhiyu," a delightful blended vegetable dish:
Fixings:
- 1 cup new pigeon peas (tuvar dana)
- 1 cup new green beans, cleaved
- 1 cup new child potatoes, stripped
- 1 cup purple sweet potato (kand), stripped and cubed
- 1 cup yams, stripped and cubed
- 1 cup crude banana, stripped and cubed
- 1 cup little eggplants (child baingan), cut
- 1 cup new fenugreek leaves (methi), hacked
- 1 cup ground coconut
- 1 tbsp ginger-green stew glue
- 1 tsp turmeric powder
- 2 tbsp coriander-cumin powder
- 2 tbsp sugar or jaggery
- Salt to taste
- 4-5 tbsp oil
- Water depending on the situation
For treating (tadka):
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A touch of asafoetida (hing)
- Not many curry leaves
Directions:
1.Wash and set up every one of the vegetables as referenced previously.
2.Heat oil in a huge dish or tension cooker. Add mustard seeds, cumin seeds, asafoetida, and curry leaves for treating.
3.Add ginger-green stew glue and sauté briefly.
4.Add hacked fenugreek leaves and sauté until they shrivel.
5.Presently, add every one of the vegetables (pigeon peas, green beans, child potatoes, sweet potato, yams, banana, eggplants) to the dish.
6.Sprinkle turmeric powder, coriander-cumin powder, salt, and sugar or jaggery. Blend well.
7.Add ground coconut on top of the vegetables.
8. Add water barely to the point of covering the vegetables somewhat. Try not to add an excess of water as the dish ought to be semi-dry.
9.Cover and cook on low-medium intensity until the vegetables are delicate. Mix infrequently to forestall staying.
10.When the vegetables are cooked and delicate, tenderly combine everything as one without pounding the vegetables.
11.Change salt and sugar as per taste.
12.Serve hot with puris or rotis.
Undhiyu is a scrumptious and healthy dish that is delighted in by a larger number of people in Gujarat and then some.
