Undhiyu

Ingredients

• •Winter vegetables
• •Fenugreek dumplings
• •Spices

Steps

1. 1Prepare the fenugreek dumplings first by mixing fresh fenugreek leaves with besan, spices, and a little oil into a firm dough, shaping it into small logs, and steaming or lightly frying them until set.
2. 2Wash and prepare the winter vegetables, cutting purple yams, sweet potatoes, baby potatoes, eggplant, and surti papdi beans into uniform pieces so they cook evenly.
3. 3Grind a masala paste from fresh coconut, coriander, green chili, ginger, garlic, and roasted peanuts.
4. 4Stuff a portion of this paste into slits cut in the eggplant and other vegetables that can hold filling.
5. 5Heat oil in a large heavy pot, add mustard and cumin seeds along with a pinch of asafoetida, then layer in the vegetables starting with those that take longest to cook.
6. 6Add the remaining ground paste, season with salt and a little jaggery for the traditional sweet-savory balance, and cover the pot tightly.
7. 7Cook on low heat for 30 to 40 minutes, stirring gently every so often to avoid mashing the vegetables, until everything is tender.
8. 8Add the steamed fenugreek dumplings during the last 10 minutes so they soak up flavor without disintegrating, then serve hot.