Undhiyu-inspired shaak

24 cups of undhiyu-inspired shaak

It is not always possible to make the traditional undhiyu at short notice, but vegetables in the refrigerator can be used to make a recipe similar to undhiyu.

Ingredients

• 6 small potatos
• 2 large carrots
• 2 cups pigeon peas
• 12 brinjals cooked as
• 2 medium white onions
• 1 large red onion 
• 8 ghattas  
• 4 cups cilantro chatni
• 2 tbspn vegetable oil
• 1 tbspn ajwain
• 2 tspn coriander powder 
• 2 tspn cumin powder
• 1 tspn turmeric powder 

Preparation

1. Prepare the spicy brinjals.
2. Steam potatos in a pressure cooker, and cut into 1 inch cubes.
3. Add 2 cups of water to the pigeon peas and cook in a microwave.
4. Slice carrots in 1-inch thick cross-sections, and cook in microwave with 2 cups of water for 6 minutes.
5. Prepare 4 cups of cilantro chatni. 
6. Deep-fry 8 ghattas in vegetable oil, and keep aside. 

Instructions

1. Heat the oil, and add ajwain. 
2. Place pigeon peas. 
3. Place potatos, carrots and slitted brinjals on top. 
4. Sprinkle the spice powders on top.
5. Cover and cook on low heat for 20 minutes. 
6. Add ghattas to the pan. 
7. Add cilantro chatni and cook on medium heat for 10 minutes.
8. Take off the heat.

Garnishing

1. Serve with cilantro chatni as a side. 
2. Sprinkle sev on top before serving.

Serving

1. Serve hot with puri or paratha.