Undiyu is a Gujrati (north Indian) dish that is pretty intricate and takes a while to cook - I remember the Gujju side of my family used to sit all day prepping the vegetables and the fritters that go along with the dish. I skipped the fritters in my recipe as I wanted something healthy. And also my undhiyu is not the real undiyu - it is just a mixed veg dish based on Undiyu - but it tasted very close to the real deal and was super duper easy!
Ingredients:
3 cups of Surti Lilva Beans
Vegetables:
1 sweet potato, cut in medium square pieces
2 small potatoes, cut in medium pieces
Half medium eggplant, cut in medium square pieces
Prep the veggies - drizzle oil on the veggies and set aside
Ground Masala:
1.5 cup shredded coconut
2 green chillies
2 to 4 cloves of garlic
1 inch ginger piece
Make a paste of the above ingredients while adding very little water.
Spices:
Carom seeds or ajwain
Asofoetida or Hing
1/2 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1. Heat oil. Add 1/2 tsp ajwain seeds (carom seeds). Add a dash of asofoetida.
2. Quickly add the cut veggies and toss gently with a spatula
3. Add salt, turmeric powder, cumin powder and coriander powder and mix so that the vegetables are coated with spices.
4. Now add the ground masala paste and mix well. Add the lilva beans and mix. Add a little water and mix. cover and cook until the vegetables are tender.
5. Adjust seasonings - salt/sugar/lime juice
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