Undhiyu

Making Undhiyu

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1. Grind the coconut, coriander, chillies, ginger, garlic, sesame seeds, sugar, lemon juice and salt to a rough paste.

   Mark done

2. Slit each baby aubergine into quarters from the base, leaving the stalk end whole, and stuff with some of the paste.

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3. Heat the oil in a wide, heavy pan. Add the ajwain and asafoetida, then the potatoes and sweet potato with the turmeric. Cook for 5 minutes.

   Mark done Start 5 min timer

4. Add the green beans, aubergines, the remaining masala and the water. Cover and cook over a low heat for 35 minutes, turning gently twice, until all the vegetables are tender.

   Mark done Start 35 min timer

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Tips for Making Undhiyu

• Do not stir roughly; the vegetables should stay whole.
• Use a wide pan so the vegetables sit in a single layer.
• Add a handful of fresh green peas if you have them.

If You're Missing Something

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Suggestions

• Puri
• Plain rice and dal
• Buttermilk
• Jalebi for dessert

Leftovers and Storage

Keeps in the fridge for 3 days. Reheat gently.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.