Oondhiyo - Gujarati vegetable dish

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!



Serves 3-4

Ingredients

• 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

Method

1. Parboil the potatoes and sweet potatoes for 15 minutes in a pan.
2. Heat the vegetable oil in a large pan and add the garlic, chilli and ginger. Let them cook for a minute or so.
3. 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.
4. 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.
5. 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.
6. Sprinkle the remaining coriander and serve immediately.