Recipes
vegan
Mixed Vegetable Dish (Undhiyu)
By Nafeesa Saleh
⏳ Prep Time: 120 minute
21 Jan 2020
Nutritional Overview
Calories
524.6 kcal
Protein
15 gm
Carbs
77.9 gm
Fats
17 gm
Ingredients
Broad beans - 100gm
Turmeric fresh - 50gm
Green Garlic/spring garlic- 50gm
Brinjal - 50gm
Sweet potato - 50gm
potato- 50gm
yam- 50gm
Banana raw- 50gm
Barley flour- 30gm
Fenugreek leaves - 50gm
Carom seeds- 20gm
Dry spices- turmeric powder, coriander powder, cumin powder and salt.
Deep green chilly - 2
Olive oil/coconut oil - 10gm
Fresh coconut - 10gm
Grapes - 10gm
Cashews - 10gm
Method
Step 1
Make the paste out of fresh turmeric , green chilly and salt and mix it with chopped spring garlic.
Step 2
Clean the beans and remove the pods which are puffed up and retain the flat ones. Make sure that the quantity of flat beans is more. Marinate it with the turmeric paste.
Step 3
Cut all the veggies such as sweet potato, potato, brinjal, banana and yam into cubes and marinate them with the same turmeric paste.
Step 4
In a large pot, add oil and carom seeds (gm) and let it splutter. Thereafter, first add the marinated broad beans and let it cook, covering the lid, on low flame until it becomes semi tender.
Step 5
Thereafter, add all other marinated veggies and little water and let it cook on low flame.
Step 6
Make a dough out of barley flour, fenugreek leaves, salt, carom seeds, coriander powder, cumin powder and steam it in appe pan by brushing the oil.
Step 7
Add the above balls to the mixed veggies curry and let all veggies cook on low flame, covering the lid, until it becomes tender.
Step 8
Now, add fresh grated coconut, cashews and fresh grapes and give a nice mix !
Step 9
Garnish it with spring garlic and coriander leaves! Enjoy!
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