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Undhiyu is a flavorful Indian vegetable preparation that celebrates fresh, seasonal produce with bold spices. This healthy vegetarian dish is perfect for family dinners, DASH diet, and everyday clean eating.
Mix cilantro, coconut, peanuts, green chili, ginger, garlic, coriander, cumin, turmeric, salt, and sugar to make a coarse masala in a bowl.
Carefully stuff eggplants, potatoes, and bananas with a portion of the masala, leaving some masala to toss with other vegetables.
Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add stuffed vegetables, papdi, sweet potatoes, green peas, and fenugreek leaves. Gently coat with the remaining masala. Layer sturdier vegetables at the bottom and delicate ones on top for even cooking.
Sprinkle ½ cup of water over the vegetables. Cover tightly and cook on medium-low heat for 35–40 minutes, shaking the pot gently every 10 minutes without stirring to avoid breaking the vegetables.
Uncover, check if all vegetables are tender by piercing with a fork, and adjust salt if needed. Finish with lemon juice and gently toss. Serve hot, garnished with extra cilantro if desired.
