Gujarati · Lunch, Dinner
Undhiyu without root vegetables
A slow-cooked medley of aubergine, beans, peas and pepper with coconut-peanut muthia, Jain-friendly.
- Calories
- 465 kcal
- Protein
- 17 g
- Carbs
- 48 g
- Fat
- 23 g
- Prep
- 25 min
- Cook
- 30 min
Per serving, for one person.
Contains: peanut, coconut.
Ingredients
- 100 g Aubergine
- 60 g Green beans
- 50 g Green peas
- ¼ pepper Bell peppers
- 30 g Gram flour (besan)
- 15 g Fresh coconut
- 15 g Peanuts
- ½ tbsp Sunflower oil
- 1 tsp Sugar
- ¼ lemon Lemons
- ¼ tsp Turmeric
- 5 g Coriander
- ¼ tsp Salt
Method
- Mix half the besan with a little oil, turmeric, salt and water into a stiff dough; shape into small cylinders and steam 12 minutes.
- Heat the remaining oil and add eggplant, green beans, peas and bell pepper; cook covered for 10 minutes.
- Stir in coconut, peanuts, sugar, turmeric and salt, and cook 8-10 minutes more until the vegetables are tender.
- Slice the steamed muthia and fold them in gently for the last 5 minutes.
- Finish with lemon juice and coriander before serving.
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