Indian cuisine · Soups & Stews

Undhiyu

Gujarati winter stew: root vegetables, beans and chickpea-flour dumplings braise together in one pot.

Ingredients · for 6 servings

• 300 g sweet potatoes
• 300 g small potatoes
• 200 g broad green beans
• 200 g fava beans (fresh or frozen)
• 4 baby eggplants
• 150 g chickpea flour
• 100 g grated coconut
• 1 bunch fresh coriander
• 3 green chilies
• 1 piece ginger (4 cm)
• 2 tsp ground coriander
• 6 tbsp oil

Instructions

1. Chop coriander, chilies, ginger, grated coconut and ground coriander with salt into a coarse green paste – it seasons both the dumplings and the vegetables.
2. Knead chickpea flour with a third of the green paste, 1 tbsp oil and a little water into a firm dough, shape into walnut-sized dumplings and fry in 3 tbsp oil for 4–5 min. until golden brown all over; remove.
3. Peel potatoes and sweet potatoes and cut into large pieces, cut a cross into the eggplants without separating them fully, and stuff with a little paste.
4. Heat the remaining oil in a wide pot, fry the remaining paste for 2 min., then add potatoes, sweet potatoes, both types of beans and 250 ml water.
5. Braise covered over low heat for 35–40 min., only gently shaking rather than stirring, until everything is soft; add the stuffed eggplants after 20 min.
6. Let the fried dumplings steep for a final 5 min. and serve the stew straight from the pot sprinkled with fresh coriander.