Posted on June 30, 2009. Filed under: Snacks, Subzi | Tags: , |

Timing :

Preparation time: less than 30 mins

Cooking time: less than 10 mins

Ingredients :

  • For the masala sauce
  • 2.5cm/1in piece ginger, peeled and chopped
  • 3 large garlic cloves, peeled and chopped
  • 2 small green chillies, seeds removed, flesh chopped
  • 1 tbsp lemon juice
  • 3 tbsp chopped fresh coriander, leaves and stalks, plus extra to garnish
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • ¾ tsp carom seeds, available from specialist Asian supermarkets
  • 85g/3oz freshly grated coconut, plus extra to garnish
  • 1½ tsp salt
  • 1 tbsp sugar
  • 2 tbsp ground roasted peanuts
  • For the curried vegetables
  • 5 tbsp vegetable oil
  • pinch asafoetida
  • 1 tsp mustard seeds
  • 1 potato, peeled and cut into 4cm/1½in pieces
  • 4 small aubergines, trimmed and cut in half lengthways
  • 1 sweet potato, peeled and cut into 4cm/1½in pieces
  • 1 parsnip, peeled and cut into 2.5cm/1in rounds on the diagonal
  • 200ml/7fl oz water
  • 2 handfuls frozen tuvar beans (available from Asian supermarkets), or broad beans if unavailable

Method :

1. For the masala sauce, blend the ginger, garlic, green chillies and lemon juice to a paste in a food processor. Add a splash of water to loosen and bind the mixture.

2. Add the coriander and blend again until the coriander is well combined but retains its texture.

3. Add the remaining masala ingredients and stir well until combined.

4. For the curried vegetables, heat the oil in a non-stick pan over a medium heat. Add the asafoetida and fry for 20 seconds, or until fragrant.

5. Add the mustard seeds and fry for 30 seconds, or until they start to pop. (CAUTION: keep the pan away from the eyes and face.) Add the potatoes, aubergines, sweet potato and parsnip pieces and fry for 3-4 minutes, stirring regularly, or until the vegetables are golden-brown.

6. Stir in the masala, add the water and bring to the boil, then cover the pan with a lid, reduce the heat and simmer for 20-25 minutes, shaking the pan occasionally.

7. Once the vegetables are just tender, add the tuvar beans, cover with a lid and cook for a further 2-3 minutes, or until warmed through.

8. To serve, divide the Gujarati undhiyo among six serving plates and sprinkle over the fresh chopped coriander and freshly grated coconut, to garnish.

Chef’s tip :

The potato takes the longest time to cook and the sweet potato the least, so make sure you cut the sweet potato up into the biggest pieces or it will over-cook and break down in the pan. Also, be sure to taste the masala before adding it to the pan and over-season a little. The vegetables will absorb some of the salt and if you don’t add enough salt, the dish will seem a little bland.


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