Gujarati Undhiyu (Winter Vegetable Mixed Pot)

Ingredients

• 150g purple yam (suran), peeled, cut into 3cm chunks
• 150g bottle gourd (lauki), cut into 3cm chunks
• 100g okra (bhindi), cut into 3cm length
• 100g green beans, cut into 3cm length
• 80g peanuts, shelled
• 100g split chickpeas (chana dal), rinsed
• 60ml vegetable oil
• 2 onions, 250g, sliced
• 4 cloves garlic, minced
• 15g fresh ginger, minced
• 2 green chillies, minced
• 1 cinnamon stick, 5cm
• 2 bay leaves
• 4 green cardamom pods, crushed
• 8g ground coriander
• 4g ground cumin
• 2g turmeric powder
• 2g garam masala
• 1g asafoetida (hing)
• 300ml water
• 10ml fresh lemon juice
• 6g salt

Method

1. 1
   Heat 60ml oil in heavy-bottomed pot or clay pot (handi) over medium heat; add sliced onions, cook until light golden, 10 minutes; add garlic, ginger, and green chillies, cook 3 minutes until fragrant.
2. 2
   Add cinnamon stick, bay leaves, and crushed cardamom pods; toast 1 minute until aromatic.
3. 3
   Stir in ground coriander, cumin, turmeric, garam masala, and asafoetida; cook 1 minute to bloom spices.
4. 4
   Add prepared yam chunks, bottle gourd, peanuts, and split chickpeas; stir well to coat with spiced oil; cook 2 minutes to toast vegetables slightly.
5. 5
   Pour 300ml water into pot; bring to boil, then reduce to gentle simmer, covered, for 45 minutes, stirring occasionally — vegetables should be tender and split chickpeas should be cooked through; liquid should reduce to 100ml.
6. 6
   Add okra and green beans; stir well, simmer uncovered for 12 minutes until okra is cooked but still has slight bite and green beans are tender-crisp.
7. 7
   Season with lemon juice and salt; adjust consistency — undhiyu should be thick and dry with vegetables held together by minimal cooking liquid, not soupy.
8. 8
   Serve hot straight from the pot as celebratory winter side dish during Makar Sankranti; traditionally accompanied with bajra bread and jaggery for contrast; leftovers can be reheated and remain flavourful for 2 days.