Made with AI
Undhiyu
Ingredients
- surti papdi (flat beans)1 cup
- purple yam1 cup
- potatoes1 cup
- eggplant1 cup
- green peas1/2 cup
- fenugreek leaves1/2 cup
- coriander leaves1/2 cup
- grated coconut1/2 cup
- ginger paste2 tablespoons
- garlic paste2 tablespoons
- green chili paste2 tablespoons
- turmeric powder1 teaspoon
- cumin seeds1 teaspoon
- mustard seeds1 teaspoon
- asafoetida1/2 teaspoon
- garam masala1/2 teaspoon
- red chili powder1/2 teaspoon
- saltto taste
- oil2 tablespoons
Instructions
- 1
Wash and cut the surti papdi, purple yam, potatoes, and eggplant into bite-sized pieces.
- 2
In a large mixing bowl, combine the surti papdi, purple yam, potatoes, eggplant, and green peas.
- 3
Add the fenugreek leaves, coriander leaves, and grated coconut to the bowl.
- 4
In a small bowl, mix together the ginger paste, garlic paste, green chili paste, turmeric powder, cumin seeds, mustard seeds, asafoetida, garam masala, red chili powder, and salt.
- 5
Heat the oil in a large pot over medium heat.
- 6
Add the spice mixture to the pot and sauté for 2-3 minutes until fragrant.
- 7
Add the mixed vegetables and coconut mixture to the pot and stir well to coat the vegetables with the spices.
- 8
Cover the pot and cook on low heat for 30-40 minutes, stirring occasionally, until the vegetables are tender and cooked through.
- 9
Serve hot with rice or Indian bread.
