Vegetable Undhiyu
Non-traditional undhiyu that is baked in the oven!
Ingredients:
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1-pound tender English Peas [wash and keep whole]
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3 large Carrots [peeled and cut in half inch thickness at an angle]
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2 small Purple Sweet Potatoes [peeled and cut in half inch rounds] OR any other variety you like
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8 small Fingerling Potatoes [scrub and cut in half lengthwise] OR any other variety you like
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½ cup Whole Raw Peanuts [soaked for a couple of hours in warm water]
Ingredients for the Masala:
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1 cup Cilantro [finely chopped]
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1 tablespoon Sesame Seeds
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1 tablespoon Shredded Coconut [unsweetened]
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1 tablespoon Green Chilies [crushed]
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1 tablespoon Garlic Paste
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1 tablespoon Ginger Paste
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1 teaspoon Turmeric
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1 tablespoon Salt [or as per taste]
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1 tablespoon Chana Flour / Gram Flour
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½ cup oil
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¼ teaspoon Asafetida [Hing]
Method:
Set the oven at 400 degrees Fahrenheit.
Mix all the Vegetables and peanuts in a large bowl and set aside.
Mix all the masala ingredients in another bowl.
Toss and coat the vegetables with the masala then transfer it in a greased baking sheet tray.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for 15 minutes until the vegetables are tender and little golden brown.
Serve immediately with a squeeze of fresh lemon over the veggies.
[Serves 4-6]
NOTE: You can substitute the English Peas with Snap Peas.
