Undhiyu, Gujarati winter vegetables with muthias

Ingredients

• 1 cup of chopped fenugreek leaves
• 60 g of chickpea flour (besan)
• 1/2 teaspoon of red chili powder
• A pinch of turmeric
• 1 teaspoon of oil
• salt
• Oil for deep frying
• 40 g of fresh, shredded coconut
• One small bunch of cilantro
• 4 to 5 green chili peppers
• 2.5 cm of ginger
• 6 to 7 cloves of garlic
• 1 tablespoon of sesame seeds
• 1 teaspoon of red chili powder
• 1 teaspoon of dried cilantro
• 1/4 teaspoon of ground cumin
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of garam masala
• 1 teaspoon of sugar
• 2 tablespoons of lemon juice
• salt
• 2 green plantain bananas
• 2 medium-sized sweet potatoes
• 2 medium-sized potatoes
• 6 to 8 small eggplants
• 150 g of green papaya
• 150 g of flat beans (papdi)
• 70 grams of green peas
• 4 tablespoons of oil
• 1 teaspoon of mustard seeds
• 1 pinch of asa-fœtida (optional)
• 10 to 12 curry leaves

Muthias

Mix the fenugreek, chickpea flour, chili pepper, turmeric, salt, and oil together, then add a little water to form a firm paste.

Muthias

Form small, elongated meatballs and fry them until golden brown; drain them on paper towels.

Spice paste

Combine the coconut, cilantro, green chili peppers, ginger, garlic, and sesame seeds with a little water to create a smooth paste.

Spice paste

Add the chili pepper, cilantro, cumin, turmeric, garam masala, salt, sugar, and lemon juice, and mix well.

Vegetables

Peel the plantains and the sweet potatoes, and cut them into large chunks, similar to how you would cut sweet potatoes and papayas.

Vegetables

Cut the eggplants in half from the base, without separating the halves, and spread a little spice paste inside each half.

Vegetables

Heat the oil in a large, heavy-bottomed saucepan. Add the mustard seeds, then, when they start to pop, add the asa-fétida and curry leaves, for about 15 to 20 seconds.

Vegetables

Add the apples and sweet potatoes, stir for 2-3 minutes, then add the plantains and papaya, and coat them with half of the spice mixture.

Vegetables

Add the stuffed eggplants, flat beans, green peas, and the remaining dough, mix gently, season with salt, and add a little water.

Vegetables

Cover and cook over very low heat for 25 to 30 minutes, stirring once gently.

Vegetables

Once the vegetables are tender, add the meatballs and cook for another 5 minutes over low heat.

Vegetables

Garnish with fresh cilantro and shredded coconut before serving.