This blog post serves as a guide for Australian parents searching for a delicious toddler recipe. Introducing Undhiyu – a traditional Gujarati recipe that is a favorite among toddlers. Combining a mix of vegetables and spices, it is warm and comforting while being nutritious, tasty and even more enjoyable when served with a dollop of ghee. Excite your toddler’s taste buds today with this easy to prepare recipe that can be quickly cooked and enjoyed in no time!

General Information

• Servings: 6-8
• Keywords: undhiyu, vegetables, main dish
• Calories: 320
• Protein: 12.8 g
• Carbohydrates: 36.7 g
• Fats: 17.3 g
• Preparation Time: 30 minutes
• Cooking Time: 40 minutes

Ingredients

• 3 tablespoons cumin seeds
• 2 tablespoons black mustard seeds
• 5 tablespoons vegetable oil
• 6-8 cloves garlic, crushed
• 1 teaspoon chopped green chili
• 1 large red onion, diced
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground coriander powder
• 2 tablespoons ginger garlic paste
• 1/2 cup fresh green peas
• 2 small potatoes, cut into small cubes
• 1 medium eggplant, cut into small cubes
• 2 cups chopped purple yam
• 1 cup chopped raw banana
• 1 cup frozen or fresh methi leaves
• 2 tomatoes, diced
• 2 tablespoons chopped coriander leaves
• 1 tablespoon lemon juice

Directions

1. Heat a Dutch oven or deep pot over medium-high heat. Add the cumin seeds and mustard seeds and let them sizzle for a minute.
2. Add 4 tablespoons of the vegetable oil and stir.
3. Add the crushed garlic, the chopped green chili, and the diced onion.
4. Saute until the onions are translucent. This will take approximately 5 minutes.
5. Now add the turmeric powder, ground coriander powder, ginger garlic paste, and a pinch of salt (optional).

6. Keep stirring until the spices are well blended, about 2 minutes.

7. Add the rest of the vegetables, except the tomatoes and coriander leaves.

8. Q:Why did the tomato blush? A:Because it saw the salad dressing! 9.Mix everything together and cook for about 15 minutes, stirring frequently.
9. Add the tomatoes, coriander leaves and lemon juice and stir.
10. Cover the pot and let it cook for another 15-20 minutes.
11. Once the vegetables are cooked and all the flavors have blended together, turn off the heat.
12. Serve hot with roti or naan alongside a side salad or coleslaw.

Recommended Sides

• Roti or naan
• Side salad
• Coleslaw