Shortcut Undhiyu
This shortcut undhiyu recipe is the quickest, easiest way to enjoy fresh winter produce without spending hours in the kitchen. Serve with kadhi and hot puris for a satisfying meal.
Servings: 4 servings
Ingredients
- 5 - 6 tablespoons sesame or groundnut oil
- 2 raw bananas peeled & cut into 1 ½ inch cubes
- 2 sweet potatoes peeled & cut into 1 ½ inch cubes
- 6 baby potatoes peeled
- 6 small brinjals / baby egg plants halved
- 1 teaspoon ajwain
- ½ teaspoon hing asafoetida
- 200 gms surti papdi / hyacinth beans de-string, wash and soak in 1 cup of water +½ teaspoon baking soda refer note 1
- ½ cup fresh pigeon peas / fresh tuvar lilva, parboiled for 4-5 minutes
- 1-2 tablespoons water
Coriander mix
- 1 ½ cups finely chopped coriander leaves
- 1 cup grated coconut
- 1 ½ tablespoons coriander powder
- 2 teaspoons cumin powder
- 1 ½ - 2 teaspoons salt
- Juice of 1 lemon
- 1 ½ teaspoons sugar
- 1 teaspoon turmeric powder
- 2 inches ginger crushed
- 8 green chillies crushed
- ¼ cup finely chopped green garlic shoots or 6 finely chopped garlic cloves
Instructions
- Take all the ingredients for Coriander mix in a bowl, mix well and set aside.1 ½ cups finely chopped coriander leaves, 1 cup grated coconut, 1 ½ tablespoons coriander powder, 2 teaspoons cumin powder, 1 ½ - 2 teaspoons salt, Juice of 1 lemon, 1 ½ teaspoons sugar, 1 teaspoon turmeric powder, 2 inches ginger, 8 green chillies, ¼ cup finely chopped green garlic shoots or 6 finely chopped garlic cloves
- Heat oil in a pan or kadai, add raw bananas, sweet potatoes, baby potatoes and roast for 3 minutes on low. Cook covered with a lid for 8-10 minutes just until they are tender but not mushy. Transfer them to a plate.5 - 6 tablespoons sesame or groundnut oil, 2 raw bananas, 2 sweet potatoes, 6 baby potatoes
- To the same oil in kadai, add halved brinjals, roast on low for 2-3 minutes till they are tender and transfer to the plate.6 small brinjals / baby egg plants
- Add ajwain to the oil in the kadai and once it sizzles for a few seconds, add hing, papdi and saute for 5 minutes till they are tender. Add pigeon peas, roasted veggies - banana, potatoes, brinjals, coriander mix to the kadai. mix everything well and cook covered for 15-20 minutes. gently mix 2-3 times in between to ensure it does not stick to the bottom of the pan. You may also sprinkle a few drops of water if it gets too dry. Take off the heat and serve.1 teaspoon ajwain, ½ teaspoon hing, 200 gms surti papdi / hyacinth beans, ½ cup fresh pigeon peas / fresh tuvar, 1-2 tablespoons water
Video
Notes
- This ensures the papdi stays green & crisp and hence do not skip this step.
- 100 gms purple yam or kand may also be added along with potatoes, if you prefer.
- Only a few drops of water is added while cooking undhiyo to make sure that it cooks in its own juices which enhances the taste of the dish.
Nutrition
Calories: 918kcal | Carbohydrates: 150g | Protein: 21g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Sodium: 999mg | Potassium: 3622mg | Fiber: 45g | Sugar: 61g | Vitamin A: 19519IU | Vitamin C: 102mg | Calcium: 276mg | Iron: 9mg