Gujarathi Vegetarian Medley "Undhiyo" With Roasted Chestnuts

Did I tell you that I am loving Anjum's New Indian cookbook and enjoying it to the fullest?  First there was the Goda Masala followed by the Maharashtrian Style Chicken Curry spiced with Goda Masala and now this. This curry is like nothing I have ever tasted before.  What a splendid combo of vegetables, spices and nuts. It was such a hit in the house. For this recipe though, I picked my own choice of vegetables and added something new - Roasted Chestnuts.

I don't know anyone who could be more addicted to hot roasted chestnuts than me. If you have no clue how to roast them in a oven, here is a step-by-step post that shows you how. For those of you who haven't tasted it before, its almost similar in taste to roasted jack-fruit seeds. Yum!

Ingredients:

• 3 Medium Gold Potatoes
• 2 Large Carrot
• 4 Small Green Eggplants
• 1 Medium Sweet Potato
• 1/2 Cup Frozen Lima Beans
• 1/4 Cup Frozen Green Peas
• 10-12 Roasted Chestnuts
• 1 Tsp Mustard Seeds
• A pinch of Asafoetida("Hing")
• 1/2 Tsp Fennel Seeds
• 3 Tbsp Olive Oil
• Salt as needed

For the Masala:

• 1 Cup Spinach Leaves, packed
• 1/4 Cup Mint Leaves
• 1" Ginger, peeled
• 2 large Garlic Cloves, skin removed
• 2 Tbsp Coriander Powder
• 1 Tsp Cumin Powder
• 4 Tbsp Roasted Peanuts, shells and skins removed
• 1 Tbsp Fresh or Frozen Coconut scrapings

For Garnish:

• 1 Tbsp Fresh or Frozen Coconut scrapings
• 1 Tbsp Mint leaves, finely chopped

Procedure:

• Coarsely grind all the ingredients under "For the Masala" using a blender. Set aside.
• Peel the Potatoes, Sweet Potato and Carrot. Dice the potatoes and sweet potato.
• Slice the carrots and remove the crowns from the eggplants. Quarter the eggplants.
• Heat the oil in the pan, add the mustard seeds and hing. Once the mustard seeds start sputtering, add the ground masala and fry for 4-5 minutes till it starts emitting aroma.
• Add the chopped root vegetables and eggplants. Pour a cup of water and add a dash of salt. Lid the pan and cook for 10 minutes on medium heat.

• Add the Lima beans, green peas and cook for 5 more minutes or until all the vegetables are cooked but firm.
• Check for salt, spice and throw in the roasted chestnuts and stir gently.


• Switch off the stove and garnish with chopped mint and grated coconut.
• Serve on a bed of hot steaming rice.

Enjoy!