Daman-Style Undhiyu
A rich winter mixed-vegetable curry with fenugreek dumplings, cooked in Gujarati households of Daman during the harvest and festive season.
- Prep
- 40 min
- Cook
- 50 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 300 kcal
Equipment
- •Wide heavy pot
- •Kadhai for dumplings
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 12 g
- carbs
- 42 g
- fibre
- 9 g
- protein
- 7 g
- calories
- 300 kcal
Instructions
- 1
Mix the grated coconut, green garlic, chilli-ginger paste, coriander powder and a little oil into a masala (spice mix).
- 2
Stuff half of this masala into the slit brinjals.
- 3
Heat the remaining oil in a wide heavy pot. Add the surti papdi (flat beans) and raw banana chunks.
- 4
Add the purple yam and stuffed brinjals. Toss gently to coat them with a bit of masala.
- 5
Sprinkle the remaining masala, salt and sugar over the vegetables.
- 6
Add a small splash of water and cover tightly. Cook on low heat for 20 minutes, shaking the pot occasionally.
- 7
Check that the vegetables are nearly tender. Gently fold in the fried muthiya (spiced flour dumplings).
- 8
Cover and cook for another 10-15 minutes until everything is fully cooked and combined.
- 9
Let the dish rest for 5 minutes before serving so the flavours meld.
Chef's tips
Use a heavy-bottomed pot and cook on low heat to avoid scorching. Add muthiya towards the end so they do not turn mushy.
Ingredient substitutions
- purple yam → sweet potato
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on low flame with a splash of water, covered.
Common mistakes to avoid
- •Stirring too roughly, which breaks the tender vegetables and dumplings apart.
Serving suggestions
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