Undhiyu
A festive winter medley of purple surti papdi beans, baby potatoes, yam and green banana slow-cooked with fenugreek muthiya in a coconut-herb masala.
- Prep
- 60 min
- Cook
- 90 min
- Total
- 150 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 320 kcal
Equipment
- •Large heavy pot (handi)
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 14 g
- carbs
- 42 g
- fibre
- 10 g
- protein
- 8 g
- calories
- 320 kcal
Instructions
- 1
Grind coconut, coriander, green garlic, ginger-chilli-garlic paste, undhiyu masala (spice blend) and a little oil into a green paste.
- 2
Fill the slit brinjals (aubergines) with some of this green paste.
- 3
Heat oil in a large heavy pot. Add the remaining green paste and fry briefly.
- 4
Layer the potatoes, yam and banana at the bottom. Cover the pot and cook for 10 minutes.
- 5
Add papdi beans and stuffed brinjals with a splash of water. Cover and cook on low heat, stirring gently now and then.
- 6
When the vegetables are nearly tender, tuck in the steamed muthiya (spiced dumplings).
- 7
Cover and cook for another 10-15 minutes. Everything should be tender and well coated in masala.
- 8
Squeeze over fresh lime juice and scatter extra coriander before serving.
Chef's tips
Layer vegetables by cooking time rather than stirring hard, to keep the pieces intact. Cook very slowly on low heat for the best flavour.
Ingredient substitutions
- surti papdi beans → broad beans (avarekai)
Storage
Keeps refrigerated for 2 days; flavour deepens overnight.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Overcooking until the vegetables turn mushy and lose their shape.
Serving suggestions
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