Undhiyu

1. 1
   prep · ~3 min

   Make the green masala paste.

   1.In a grinder jar, add grated fresh coconut, green garlic, coriander leaves, green chili, ginger, lemon juice, and sugar.

   2.Grind to a coarse paste without adding water. Scrape down sides once. Set aside.

   TIPDon't add water — the moisture from cilantro and lemon juice is enough. A coarse paste gives traditional texture.
2. 2
   prep · ~15 min

   Prepare methi muthia (fenugreek dumplings).

   1.In a mixing bowl, combine wheat flour, chickpea flour, chopped fenugreek leaves, yogurt, cumin powder, and a pinch of salt.

   2.Mix gently until it comes together into a stiff dough. Add a few drops of water only if absolutely needed.

   3.Divide dough into 12 equal portions. Roll each into a smooth, oval dumpling between your palms.

   4.Place muthia on a greased steamer plate. Steam for 12 minutes until firm and cooked through.

   5.Let cool slightly, then cut each muthia in half. Set aside.

   TIPKnead the dough lightly — overworking makes muthia dense. They should be fluffy and soft after steaming.
3. 3
   fry · ~4 min

   Shallow-fry the baby eggplants.

   1.Heat 1 tablespoon oil in the heavy-bottomed pot over medium heat.

   2.Add slit baby brinjals and fry for 3-4 minutes, turning once, until lightly blistered and softened.

   3.Remove from pot and set aside on a plate.

   TIPDon't crowd the pot — give each brinjal space to sear. If your pot is small, fry in batches.
4. 4
   temper · ~1 min

   Make the tempering.

   1.Add the remaining 2 tablespoons oil to the same pot and heat over medium flame.

   2.Add cumin seeds, carom seeds, and asafoetida. Let them sizzle and crackle for 30 seconds until fragrant.

   3.Add turmeric powder, coriander powder, and red chili powder. Stir for 10 seconds — don't let them burn.

   TIPKeep the heat medium — high heat scorches the ground spices and turns them bitter instantly.
5. 5
   saute · ~4 min

   Saute the root vegetables and beans.

   1.Immediately add cubed sweet potato, purple yam, raw papaya, potato, fresh pigeon peas, and broad beans to the tempered spices.

   2.Add half the salt and mix well so every piece is coated with the spice mixture.

   3.Saute for 3-4 minutes, stirring occasionally, until vegetables start to look glossy and slightly softened at edges.
6. 6
   simmer · ~30 min

   Slow-cook the undhiyu.

   1.Gently fold in the prepared green masala paste until vegetables are evenly coated.

   2.Tuck the fried brinjals and steamed muthia halves among the vegetables.

   3.Add water and remaining salt. Cover the pot with a tight-fitting lid.

   4.Cook on very low heat for 25-30 minutes, shaking the pot gently twice in between — do not stir.

   5.Check for doneness: a knife should slide easily through the sweet potato and yam.

   TIPNo stirring, only shaking! Stirring breaks the delicate vegetables. The pot shake redistributes heat and masala gently.
7. 7
   rest · ~5 min

   Rest the undhiyu off heat.

   Turn off the heat and let the undhiyu rest, covered, for 5 minutes. The vegetables absorb the masala flavors and the muthia soften further.

   TIPUndhiyu tastes even better after resting — the flavors meld and deepen. Reheat gently if needed.
8. 8
   serve

   Garnish and serve hot.

   Transfer to a serving bowl without breaking the vegetables. The dish should be moist but not watery, with every piece glistening with green masala.

Cuisines we love