Roasted Vegetables with Herb Dumplings — Gujarati Undhiyu
A Gujarati winter classic of mixed root vegetables, eggplant, and methi muthia dumplings simmered in a coconut-coriander-green-garlic masala.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cut yam, sweet potato into 1-inch cubes; cut eggplant into wedges; trim green beans and cut to 1.5-inch lengths; peel plantain and cut into 0.75-inch rounds. Blend coconut, coriander leaves, green chillies, ginger, garlic, peanuts, 0.5 tsp salt, and 1/4 cup water into coarse paste.
Bloom
Heat 4 tbsp oil in heavy saucepan over medium heat. Add carom seeds and asafoetida, sizzle 15 seconds until fragrant. Add green masala paste, cook 4 minutes on medium-low, stirring constantly, until darker and fragrant.
Build 1
Stir in turmeric, kashmiri chilli powder, ground coriander, and remaining 0.5 tsp salt for 30 seconds. Add yam and sweet potato, toss to coat. Cook 2 minutes on medium, then pour in 400ml (1 2/3 cup) hot water.
Simmer 1
Cover and simmer 8 minutes on low heat until yam and sweet potato start to soften. Add eggplant, green beans, and plantain; cover and simmer 12 minutes on low until all vegetables are fork-tender but hold shape.
Reduce
Stir in jaggery and lemon juice. Simmer uncovered 2 minutes on low until gravy thickens slightly. Remove from heat, stir in garam masala, cover and rest 2 minutes.
Plate
Garnish with 2 tbsp fresh chopped coriander and serve alongside bajra rotla, missi roti, or basmati rice, with mango pickle and roasted papad.
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