Ingredients with Measurements:
- 1 cup chopped potatoes
- 1 cup chopped sweet potatoes
- 1 cup chopped yam
- 1 cup chopped raw banana
- 1 cup chopped brinjal
- 1 cup chopped green beans
- 1 cup chopped carrots
- 1 cup chopped surti papdi (Indian beans)
- 1 cup chopped methi (fenugreek) leaves
- 1 cup chopped coriander leaves
- 1 cup chopped green garlic
- 1 cup chopped green chillies
- 1 cup chopped ginger
- 1 cup chopped garlic
- 1 cup chopped onion
- 1 cup chopped tomato
- 1 cup chopped green peas
- 1 cup chopped peanuts
- 1 cup chopped coconut
- 1 cup chopped jaggery
- 1 cup chopped tamarind
- 1 cup chopped coriander seeds
- 1 cup chopped cumin seeds
- 1 cup chopped mustard seeds
- 1 cup chopped fennel seeds
- 1 cup chopped sesame seeds
- 1 cup chopped turmeric powder
- 1 cup chopped red chilli powder
- Salt to taste
- Oil for frying
Special Equipment Needed:
- Large pot with lid
- Mixing bowls
- Cutting board
- Knife
- Blender or food processor
- Wooden spoon
Step-by-Step Instructions:
1. In a large pot, heat oil over medium heat.
2. Add chopped onion, ginger, and garlic. Saute until the onion turns translucent.
3. Add chopped tomato and cook until it becomes soft.
4. Add chopped green chillies, coriander seeds, cumin seeds, mustard seeds, fennel seeds, sesame seeds, turmeric powder, and red chilli powder. Mix well.
5. Add chopped potatoes, sweet potatoes, yam, raw banana, brinjal, green beans, carrots, surti papdi, and green peas. Mix well.
6. Add chopped methi leaves, coriander leaves, and green garlic. Mix well.
7. Add chopped peanuts, coconut, jaggery, and tamarind. Mix well.
8. Add salt to taste and mix well.
9. Cover the pot with a lid and cook on low heat for 30-40 minutes or until the vegetables are cooked.
10. 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 per serving: 350
Fat per serving: 12g
Carbohydrates per serving: 55g
Protein per serving: 10g
Substitutions for ingredients:
- Instead of surti papdi, you can use green beans.
- Instead of jaggery, you can use brown sugar.
- Instead of tamarind, you can use lemon juice.
Variations:
- You can add paneer or tofu for a vegetarian protein source.
- You can add chicken or lamb for a non-vegetarian version.
Tips and Tricks:
- Make sure to chop all the vegetables in similar sizes for even cooking.
- You can add more or less chillies according to your taste.
- You can adjust the sweetness by adding more or less jaggery.
Storage Instructions:
- Store the leftover undhiyu in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the undhiyu in a microwave or on the stove over low heat.
Presentation Ideas:
- Serve the undhiyu in a large bowl or platter.
- Garnish with chopped coriander leaves and peanuts.
Garnishes:
- Chopped coriander leaves
- Chopped peanuts
Pairings:
- Rice
- Roti
- Naan
Suggested Side Dishes:
- Raita
- Papad
- Pickles
Troubleshooting Advice:
- If the undhiyu is too dry, add a little water and cook for a few more minutes.
- If the undhiyu is too watery, remove the lid and cook on high heat for a few minutes.
Food Safety Advice:
- Wash all the vegetables thoroughly before using.
- Make sure to cook the undhiyu thoroughly to avoid any foodborne illnesses.
Food History:
- Undhiyu is a traditional Gujarati dish that is popular during the winter season.
Flavor Profiles:
- Spicy, sweet, and savory
Serving Suggestions:
- Serve the undhiyu hot with rice or roti.
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Region: Indian