Traditional Undhiyu

Ingredients

• 1 cup mixed vegetables (baby potatoes, raw banana, brinjal, surti papdi)
  

• ½ cup methi (fenugreek) muthiyas
  

• ¼ cup grated coconut
  

• 2 tbsp TilSona Gold (sesame oil)
  

• 1 tsp cumin seeds
  

• 1 tsp ajwain
  

• 1 tbsp sesame seeds
  

• 1 tsp green chili paste

• 1 tsp ginger-garlic paste

• ½ tsp turmeric

• 1 tsp coriander powder

• Salt and sugar to taste

• Fresh coriander to garnish

Method

1. Heat TilSona Gold in a thick-bottomed pan. Add cumin, ajwain, and sesame seeds.
   

2. Add green chili and ginger-garlic paste. Sauté for a few seconds.
   

3. Add all dry spices, then the vegetables. Mix gently.
   
   
4. Sprinkle water, cover, and cook on low heat for 10–15 minutes.
   
   
5. Add coconut, muthiyas, and a pinch of sugar. Mix and simmer for 5 more minutes.
   
   
6. Garnish with coriander and serve hot with puris or rotis.