Oondhiyo is a classic Gujarati mixed vegetable dish from Mumbai and Surat (where Steve and I were married). This is my version that uses vegetables that are more commonly found in the UK - hmmm I sound a bit like Delia Smith in the 1970’s when I say that!
- A handful of baby new potatoes
- 500g of sweet potato – peeled and chopped into bite sized chunks
- 2 tablespoons of light tasting vegetable oil
- 2 cloves of garlic – chopped finely
- 1 medium green chilli – chopped finely
- 1 – 2 cm of root ginger – peeled and grated
- 1 tablespoon of sesame seeds
- 2 tablespoons of chopped peanuts / mixed nuts
- 2 teaspoons of chilli-powder
- 4 teaspoons of coriander-cumin powder
- 1 teaspoon of salt
- 2 teaspoons of sugar
- 25g of coriander (roughly two handfuls) – chopped finely
- Large aubergine – cut into bite sized chunks
- 150g mange tout
- 8 shallots – peeled but whole
- Parboil the potatoes and sweet potatoes for 15 minutes in a pan.
- Heat the vegetable oil in a large pan and add the garlic, chilli and ginger. Let them cook for a minute or so.
- Next add the sesame seeds, chopped peanuts, chilli powder, coriander-cumin powder, salt and sugar, mix thoroughly and let it cook for a minute or two.
- Then add half of the coriander and stir. Next add the aubergine, mange tout and shallots. Stir again and allow these to cook on a low heat for five minutes.
- Then add the sweet potatoes, baby potatoes and 50 mls of water. Stir, put the lid on the pan, and let everything cook until the aubergine is cooked – approximately 45 minutes.
- Sprinkle the remaining coriander and serve immediately.