Gordon Ramsay's Mixed Vegetable Undhiyo Recipe
"This tasty mixed vegetable casserole originates from Gujurat in W. India. It is mainly cooked in winter, but the ingredients may vary depending on what is available locally. I've sampled a couple of versions of the dish during my trip to India: one was wet with a thick greenish gravy, the other was a dry casserole of colourful vegetables. This recipe is similar to the latter version, which I much preferred. Use any combination of vegetables you like, but do include several root vegetables to give the dish a hearty, starchy base. Recipe Courtesy of Gordon Ramsay, from his book Great Escape...."
INGREDIENTS
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Serves 4
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6-8 baby potatoes, peeled or just scrubbed
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4-5 small Indian eggplant/aubergines (or 1 medium trimmed)
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1 small sweet potato or yam, peeled
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1 large unripe banana, peeled
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20z/50g green beans, topped and tailed
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2 tbsp vegetable oil
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1 tsp mustard seeds
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½ tsp carom seeds
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¼ tsp asafoetida (optional)
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½ tsp sea salt, or to taste
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½ tsp ground turmeric
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½ tsp ground cumin
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½ tsp ground coriander
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7 fl oz/200 ml water
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small handful of toasted coconut shavings to garnish (optional)
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Masala Paste
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4 garlic cloves, peeled and chopped
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2.5cm ginger, peeled and chopped
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3 green chilies, deseeded and chopped
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75g grated coconut, thawed if frozen
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1 tbsp chopped cilantro/coriander leaves
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