Undhiyu - Gujarati Winter Vegetable Stew

Ingredients

• 2 cups (400g) surti papdi (Indian flat beans), trimmed and cut into 2-inch pieces 2 cups (400g) surti papdi (Indian flat beans), trimmed and cut into 2-inch pieces
• 1 cup (200g) purple yam, peeled and cubed 1 cup (200g) purple yam, peeled and cubed
• 1 cup (200g) sweet potato, peeled and cubed 1 cup (200g) sweet potato, peeled and cubed
• 1 cup (200g) baby potatoes, halved 1 cup (200g) baby potatoes, halved
• 1 cup (150g) purple eggplant, cubed 1 cup (150g) purple eggplant, cubed
• 1 cup (150g) raw banana, peeled and cubed 1 cup (150g) raw banana, peeled and cubed
• 1 cup (150g) taro root, peeled and cubed 1 cup (150g) taro root, peeled and cubed
• 1 cup (150g) green peas 1 cup (150g) green peas
• 1 cup (150g) fresh fenugreek leaves, chopped 1 cup (150g) fresh fenugreek leaves, chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon sugar 1 teaspoon sugar
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter.
2. 2.
   Add cumin seeds, fennel seeds, and turmeric powder. Stir for a minute until fragrant.
3. 3.
   Add the surti papdi, purple yam, sweet potato, baby potatoes, purple eggplant, raw banana, and taro root to the pan. Mix well.
4. 4.
   Sprinkle red chili powder, coriander powder, sugar, and salt over the vegetables. Toss gently to coat.
5. 5.
   Cover the pan and cook for 10 minutes, stirring occasionally.
6. 6.
   Add the green peas and fenugreek leaves to the pan. Mix well.
7. 7.
   Cover the pan again and cook for an additional 10 minutes or until the vegetables are tender.
8. 8.
   Meanwhile, prepare the muthiyas according to the package instructions.
9. 9.
   Once the vegetables are cooked, gently add the muthiyas to the pan and mix them with the stew.
10. 10.
    Cook for another 5 minutes to allow the flavors to meld together.
11. 11.
    Garnish with fresh cilantro and serve hot with puris or rice.

Treat your ingredients with care...

• Surti papdi (Indian flat beans) — Trim the ends and remove any tough strings before cutting them into pieces.
• Muthiyas — If pre-made muthiyas are not available, you can make them from scratch by combining gram flour, spices, and water to form a dough. Shape the dough into small dumplings and steam them until cooked.

Tips & Tricks

• To enhance the flavors, you can add a tablespoon of grated coconut while cooking the vegetables.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve Undhiyu with a side of tangy tamarind chutney for an extra burst of flavor.
• Leftover Undhiyu can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve hot Undhiyu with puris or steamed rice for a complete and satisfying meal. Accompany it with a side of tamarind chutney and fresh yogurt for a balanced and flavorful experience.

Presentation advice

Garnish the Undhiyu with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Indian thali or a deep serving dish to showcase the vibrant assortment of vegetables.