Ingredients:
| Surti Papdi: 250g, stringed and split |
| Purple Yam (Kand): 100g, cubed |
| Sweet Potatoes: 100g, cubed |
| Potatoes: 100g, cubed |
| Brinjal (Eggplant): 2 small, quartered |
| Ripe Bananas: 2, cut into large pieces |
| Green Peas: 1/2 cup |
| Fresh Fenugreek Leaves (Methi): 1 cup, chopped |
| Coriander Leaves: 1 cup, chopped |
| Grated Coconut: 1/2 cup |
| Ginger-Garlic Paste: 2 tablespoons |
| Green Chilies: 4-5, finely chopped |
| Sesame Seeds: 2 tablespoons |
| Sugar: 2 teaspoons |
| Lemon Juice: 1 tablespoon |
| Turmeric Powder: 1/2 teaspoon |
| Cumin-Coriander Powder: 1 tablespoon |
| Asafoetida (Hing): A pinch |
| Salt: to taste |
| Oil: for cooking |
Method:
- Prepare Masala: Mix fenugreek leaves, coriander leaves, grated coconut, ginger-garlic paste, green chillies, sesame seeds, sugar, lemon juice, turmeric powder, cumin-coriander powder, asafoetida, and salt. This is your masala mix.
- Stuff Brinjals & Bananas: Slit brinjals and bananas and stuff them with a portion of the masala mix.
- Mix Vegetables with Masala: In a large bowl, mix surti papdi, purple yam, sweet potatoes, potatoes, and green peas with the remaining masala.
- Heat Oil in a Pot: In Vardaan’s Stainless Steel Kadhai, heat oil. Layer the bottom with some masala-covered surti papdi to prevent sticking.
- Layer Vegetables: Add the mixed vegetables, followed by the stuffed brinjals and bananas. Sprinkle any remaining masala on top.
- Cook on Low Heat: Cover and cook on low heat for about 45-60 minutes. Stir occasionally, very gently to avoid breaking the vegetables.
- Check for Doneness: The undhiyo is done when all vegetables are tender but not mushy.
Serving:
Serve hot, garnished with fresh coriander leaves and a side of puris or rotis. Undhiyo is a delightful winter dish, celebrated for its variety of flavors and textures.
