Ingredients
- Mixed vegetables (sweet potatoes, suran, carrots, beans, peas, baby potatoes, brinjal): 2 cups
- Fresh fenugreek leaves (methi): ½ cup
- Green chilies: 2-3, chopped
- Ginger-garlic paste: 1 tablespoon
- Fresh coriander leaves: 2 tablespoons
- Oil: 1-2 tablespoons
- Lemon juice: 1 tablespoon
- Salt: to taste
For the spice paste:
- Cumin seeds: 1 teaspoon
- Coriander seeds: 1 teaspoon
- Fennel seeds: 1 teaspoon
- Sesame seeds: 1 teaspoon
- Dry coconut: 1 tablespoon
- Turmeric powder: ¼ teaspoon
- Red chili powder: ½ teaspoon
- Garam masala: ½ teaspoon
- Hing (asafoetida): a pinch
Preparation
Dry roast the cumin seeds, coriander seeds, fennel seeds, sesame seeds, and dry coconut in a pan until aromatic. Let them cool, then grind into a fine powder.
Heat oil in a heavy-bottomed pan. Add the ginger-garlic paste and green chilies, sauté for a minute until aromatic.
Add the mixed vegetables (sweet potatoes, suran, carrots, beans, peas, baby potatoes, brinjal) to the pan and cook for 5-7 minutes.
Add the spice paste, turmeric powder, red chili powder, and garam masala. Mix well to coat the vegetables with the spices.
Add salt to taste and a little water if needed to cook the vegetables. Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally.
Once the vegetables are tender, add the fresh fenugreek leaves (methi) and cook for another 5-7 minutes until the methi wilts.
Add lemon juice and fresh coriander leaves, stir well, and remove from heat.
Serve hot with roti, puri, or rice.
Serving Size: Serves 4-5
Notes
- Undiyu is typically a winter dish made with seasonal vegetables. You can use any vegetables available to you, but try to include root vegetables for an authentic flavor.
- The vegetables should be cut into similar-sized pieces for even cooking.
- You can adjust the spices based on your preference for heat and flavor.
- Serve with a side of yogurt for a refreshing contrast to the spicy dish.
