Dinner · 70 min · indian

Undhiyu

An Indian dinner built around baby potatoes and small eggplants — on the table in 70 minutes.

Ingredients

• 8 Baby potatoes
• 4 Small eggplants
• 1 cup Purple yam
• 2 cups Green beans
• 2 cups Fresh fenugreek leaves
• 1 cup Chickpea flour
• 1/2 cup Grated coconut
• 2 tbsp Ginger-chili paste
• 4 tbsp Oil
• 1 tsp Ajwain
• 2 tbsp Undhiyu masala

Steps

1. Mix the chickpea flour with half the fenugreek leaves, ajwain, ginger-chili paste, salt, and a spoon of oil; knead into a stiff dough and roll into small oval muthia dumplings.
2. Steam or shallow-fry the muthia until golden and set, about 8 minutes — they finish cooking inside the undhiyu.
3. Slit the baby potatoes and eggplants in a cross, keeping them whole, and stuff each with a pinch of undhiyu masala mixed with coconut.
4. Heat the oil in a wide heavy pot and layer in the yam, beans, stuffed potatoes and eggplants, and the muthia.
5. Sprinkle over the remaining masala, coconut, and fenugreek; add half a cup of water, cover tight, and cook on low 35 minutes without stirring — the vegetables steam in their own juices.
6. Check that a knife slides through the yam easily; if not, give it 10 more minutes covered.
7. Serve hot with puri or bajra rotla; undhiyu is traditionally a winter Sunday affair, eaten slowly.

Build my plan — free

← All recipes