My mom’s Summer Undhiyu (mixed local greens and root vegetables)! ☀️🌿 It’s not an exact recipe since she’s a super intuitive cook but we’ve tried. 😃 We love it – the masala totally bring out the flavours of these local vegetables. And this makes a complete one-pot meal (but with lots of prep! 😬).
🥗Take the following veggies in equal proportion, chopped into pieces.🥗
• Small brinjals (purple + white)
• Valor papdi (green flat beans)
• Chawli (long string bean)
• Turiya (ridge gourd), skin peeled
• Tindola (ivy gourd), cut into 4 pieces for easier cooking
• Parwal (pointed gourd), skin peeled and cut into 4 pieces
• Green peas
• Sweet potato
• Small onions or regular onions, cut in pieces
• Methi leaves (fenugreek)
And just a little bit of:
• Doodhi (bottle gourd)
• 1-2 ripe bananas
🌿For the Masala base: 🌿
• 1 big cup of green peas, blended into a paste
• Lots of coriander
• Some methi leaves, finely chopped
• Freshly grated mature coconut 🥥
• Ginger-green chilli paste
• Crushed garlic
• 3-4 curry leaves, finely chopped
Mix all of the above Masala base ingredients in a large bowl and add the following spices and mix well:
• Dhana jeera powder (coriander-cumin powder)
• Crushed sesame seeds
• Crushed peanuts
• Roasted chana, crushed (Daalia in Gujju – not broken wheat)
• Whole sesame seeds
• Red chilli powder
• Badshah Rajwadi masala • Organic jaggery, just a little bit
• Hing powder (asafoetida) or skip for gluten-free
1. (This is all done off the flame). In a big kadai, add a little oil if you prefer. Except sweet potatoes and banana, add all the vegetables. Add some carom seeds, salt and a pinch of cooking soda and some water (to avoid more oil). Add the Masala and mix everything.
2. All of this is done WITHOUT heating the oil. First mix everything, then put it on the gas and don’t cover (that will ruin the colour). Start on high flame and after one boil, add sweet potatoes, reduce to slow flame and cook until done. Slow flame cooking is the best for this. It may take up to 30 minutes – don’t try to speed it up.
3. Towards the end, add ripe bananas with the peel on, chopped into big pieces.
4. Mix well and serve.
1. You can change the proportion of vegetables and spices according to your preference.
2. You can add this Masala mix to any vegetables available locally.
3. You can also prepare deep-fried methi muthias separately and add if you like.
4. There is no gravy.
⚠️Start with a little water – just enough to cook the vegetables as the gourds will also release water. Otherwise it’ll become a watery vegetable.
I know this seems like a super complex recipe (at least for people like me!) but if you have the patience, try it out – it’s delicious! Next time, I’ll take photos of all the ingredients while she’s cooking to make it easier for you to follow. 😊🤗 Let me know if you have any questions for her!
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