Ingredients with Measurements:
- 2 cups fresh pigeon peas (tuvar dana)
- 2 cups fresh green beans (chopped)
- 2 cups fresh eggplant (chopped)
- 2 cups fresh potatoes (peeled and chopped)
- 2 cups fresh sweet potatoes (peeled and chopped)
- 2 cups fresh yam (peeled and chopped)
- 2 cups fresh raw banana (peeled and chopped)
- 2 cups fresh fenugreek leaves (chopped)
- 2 cups fresh coriander leaves (chopped)
- 1 cup fresh grated coconut
- 1 cup fresh green garlic (chopped)
- 1 cup fresh green chili (chopped)
- 1 cup fresh ginger (chopped)
- 1 cup fresh garlic (chopped)
- 1 cup fresh lemon juice
- 1 cup jaggery (grated)
- 1 cup vegetable oil
- 1 tablespoon turmeric powder
- 1 tablespoon red chili powder
- Salt to taste
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Blender or food processor
Step-by-step instructions:
1. In a mixing bowl, combine grated coconut, green garlic, green chili, ginger, garlic, and coriander leaves. Blend them together to form a smooth paste.
2. In a large pot, heat vegetable oil over medium heat. Add the coconut paste and cook for 5-7 minutes.
3. Add turmeric powder, red chili powder, and salt to the pot. Mix well.
4. Add pigeon peas, green beans, eggplant, potatoes, sweet potatoes, yam, and raw banana to the pot. Mix well.
5. Add fenugreek leaves, jaggery, and lemon juice to the pot. Mix well.
6. Cover the pot with a lid and cook on low heat for 30-40 minutes or until the vegetables are tender.
7. Serve hot with rice or roti.
- Time:
Preparation time: 30 minutes
- Cooking time: 40 minutes
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 40g
- Protein: 5g
Substitutions for ingredients:
- Pigeon peas can be substituted with lima beans or chickpeas.
- Sweet potatoes can be substituted with regular potatoes.
- Raw banana can be substituted with plantain.
Variations:
- Undhiyu can be made with different combinations of vegetables.
- Undhiyu can be made with or without coconut.
Tips and tricks:
- Use fresh vegetables for the best flavor.
- Add more jaggery for a sweeter taste.
- Add more lemon juice for a tangier taste.
Storage instructions:
- Undhiyu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat undhiyu in a microwave or on the stove.
Presentation ideas:
- Serve undhiyu in a traditional Indian thali.
Garnishes:
- Garnish with fresh coriander leaves.
Pairings:
- Serve with rice or roti.
Suggested side dishes:
- Serve with raita or papad.
Troubleshooting advice:
- If the undhiyu is too dry, add more water or coconut milk.
Food safety advice:
- Wash all vegetables thoroughly before use.
Food history:
- Undhiyu is a traditional Gujarati dish that originated in the western state of Gujarat, India.
Flavor profiles:
- Undhiyu is a spicy and sweet dish with a complex flavor profile.
Serving suggestions:
- Serve undhiyu as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian