By Vidushi Singh
July 9, 2024
Undhiyu is a traditional one-pot Gujarati dish, a hearty mix of seasonal vegetables and spices cooked in a pot to enhance its rich, earthy flavours. Here is a recipe to try:
200g sweet potatoes, cubed 200g baby potatoes, halved 150g green beans, cut into 2-inch pieces 100g peas 1 cup of fenugreek leaves 1 cup of coriander leaves 1 cup grated coconut 2 tablespoons sesame seeds 2 tablespoons ground peanuts 2 tablespoons of green chilli paste 1 tablespoon of ginger paste 1 tablespoon garlic paste 1 teaspoon turmeric powder 2 teaspoons of cumin powder 2 teaspoons of coriander powder Salt to taste Oil for cooking
Mix fenugreek, coriander leaves, grated coconut, sesame seeds, ground peanuts, green chilli paste, ginger and garlic paste, turmeric powder, cumin powder, coriander powder, and salt. Set aside.
Stuff the baby potatoes and sweet potatoes with the prepared masala mixture.
In a heavy-bottomed pan, layer the stuffed vegetables, green beans, and peas.
Drizzle oil over the vegetables, cover the pan, and cook on low heat for about 45 minutes, occasionally stirring gently.
Prepare fenugreek pakodis, prepare and steam them separately, then add them to the vegetables towards the end of cooking.
Once the vegetables are cooked, garnish with freshly chopped coriander leaves, and serve hot with puris.