Undhiyu

✍︎ Recipe by: Meera Shah | ⏱ Cook Time: 35 Mins

Ingredients

  • 2 tbsp oil
  • 1 tsp fenugreek seeds
  • 2 tsp crushed ginger
  • Puree of 3-4 tomatoes
  • 2 tsp Chilli Powder
  • 3 tsp salt (or to taste)
  • 2-3 tsp Shayona Undhiya Masala
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • 3-4 potatoes, cut evenly
  • 1 aubergine, cut evenly
  • 50g French beans
  • 50g yam
  • 50g sweet potato
  • 50g surti papdi
  • Pre-cooked muthiyas
  • Fresh coriander, chopped (for garnish)
  • Coconut flakes (for garnish)

Instructions

  • Heat the oil in a frying pan over medium heat. Add fenugreek seeds and crushed ginger, cooking until lightly browned.

  • Add the tomato puree, chilli powder, salt, Shayona Undhiya Masala, turmeric powder and cumin powder.
    Stir and cook until the oil begins to separate.

  • Add the potatoes, aubergine, French beans, yam, sweet potato, surti papdi and pre-cooked muthiyas. Stir gently to coat the vegetables in the spice mixture.

  • Cover and cook on a low heat for approximately 20 minutes, stirring occasionally and ensuring the vegetables do not overcook.

  • Once cooked, garnish with fresh coriander and coconut flakes.

Serve

Serve hot with roti, puri or Shayona Naan.

Cooking Time

Approximately 35-55 minutes, including preparation and cooking. Cooking time may vary with larger quantities.