Shortcut Undhiyu

Ingredients

• 5 – 6 tablespoons sesame or groundnut oil
• 2 raw bananas, peeled & cut into 1 ½ inch cubes
• 2 sweet potatoes, peeled & cut into 1 ½ inch cubes
• 6 baby potatoes, peeled
• 6 small brinjals / baby egg plants, halved
• 1 teaspoon ajwain
• ½ teaspoon hing, asafoetida
• 200 gms surti papdi / hyacinth beans, de-string, wash and soak in 1 cup of water +½ teaspoon baking soda refer note 1
• ½ cup fresh pigeon peas / fresh tuvar, lilva, parboiled for 4-5 minutes
• 1-2 tablespoons water
• 1 ½ cups finely chopped coriander leaves
• 1 cup grated coconut
• 1 ½ tablespoons coriander powder
• 2 teaspoons cumin powder
• 1 ½ – 2 teaspoons salt
• Juice of 1 lemon
• 1 ½ teaspoons sugar
• 1 teaspoon turmeric powder
• 2 inches ginger, crushed
• 8 green chillies, crushed
• ¼ cup finely chopped green garlic shoots or 6 finely chopped garlic cloves

Steps

1. Take all the ingredients for Coriander mix in a bowl, mix well and set aside.
2. Heat oil in a pan or kadai, add raw bananas, sweet potatoes, baby potatoes and roast for 3 minutes on low. Cook covered with a lid for 8-10 minutes just until they are tender but not mushy. Transfer them to a plate.
3. To the same oil in kadai, add halved brinjals, roast on low for 2-3 minutes till they are tender and transfer to the plate.
4. Add ajwain to the oil in the kadai and once it sizzles for a few seconds, add hing, papdi and saute for 5 minutes till they are tender. Add pigeon peas, roasted veggies – banana, potatoes, brinjals, coriander mix to the kadai. mix everything well and cook covered for 15-20 minutes. gently mix 2-3 times in between to ensure it does not stick to the bottom of the pan. You may also sprinkle a few drops of water if it gets too dry. Take off the heat and serve.