-
45
minPrep Time -
60
minCook Time -
105
minReady in -
perYield -
300
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Vegan Undhiyu recipe is a delightful rendition of the traditional Gujarati winter delicacy, tailored to meet the dietary preferences of vegans without compromising on the authentic taste. Undhiyu, a mixed vegetable casserole, is deeply rooted in the heart of Gujarati cuisine and celebrated for its intricate flavors and delightful variety of textures. Our recipe meticulously substitutes ghee with vegetable oil and skips any animal-derived ingredients to ensure it aligns with a vegan diet. The result is an aromatic, hearty dish comprised of seasonal vegetables, flavorful herbs, and a rich blend of spices that harmonize to bring out the essence of Gujarat. It is an exquisite embodiment of Indian culinary artistry, offering a warming, nutritious meal perfect for any gathering or a cozy night in.
Ingredients
- 1 cup yam, cubed
- 1/2 cup baby brinjals, halved
- 1 cup fenugreek dumplings (methi muthia)
- 1/2 cup green peas
- 1/2 cup surti papdi
- 3 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida
Steps:
- Prepare the fenugreek dumplings and set aside.
- Heat oil in a heavy-bottomed pan, add mustard seeds, cumin seeds, and asafoetida.
- Once the seeds start to crackle, add ginger-chili paste and sauté.
- Add all the vegetables, powdered spices, and salt. Mix well.
- Cover and cook on a low flame till the vegetables are tender.
- Garnish with fresh coriander and serve hot.
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Dinner, Indian, Savory, Winter | No Comments » on Vegan Undhiyu