Gujarati Undhiyu

Ingredients

• 200 g aubergine, diced
• 200 g baby new potatoes
• 150 g sweet potato, peeled and diced
• 150 g fine green beans, trimmed
• 120 g gram flour
• 30 g fresh fenugreek leaves
• 0.5 tsp bicarbonate of soda
• 1 tsp mustard seeds
• 2 fresh green chillies
• 15 g fresh ginger, grated
• 1 tsp ground turmeric
• 1 tbsp jaggery
• 4 tbsp vegetable oil
• 15 g fresh coriander, chopped

Method

1. 1

   Mix the gram flour with the chopped fenugreek leaves, the bicarbonate of soda, a little of the ginger and 1 tbsp of the oil, and enough water to make a stiff dough. Shape into small logs (muthia).

2. 2

   Steam the muthia for 12 minutes until firm, then set aside.

3. 3

   Heat the remaining oil in a large pan and fry the mustard seeds for 30 seconds, then add the green chillies and remaining ginger and cook for 1 minute.

4. 4

   Add the aubergine, baby new potatoes, sweet potato and green beans, and stir in the ground turmeric.

5. 5

   Cover and cook over low heat for 25-30 minutes, stirring occasionally, until the vegetables are tender.

6. 6

   Stir in the jaggery and the steamed muthia, and cook uncovered for 5 minutes to let everything mingle.

7. 7

   Scatter with the chopped coriander and serve hot.