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
- 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.
- Add 4 tablespoons of the vegetable oil and stir.
- Add the crushed garlic, the chopped green chili, and the diced onion.
- Saute until the onions are translucent. This will take approximately 5 minutes.
- Now add the turmeric powder, ground coriander powder, ginger garlic paste, and a pinch of salt (optional).
-
Keep stirring until the spices are well blended, about 2 minutes.
-
Add the rest of the vegetables, except the tomatoes and coriander leaves.
- 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.
- Add the tomatoes, coriander leaves and lemon juice and stir.
- Cover the pot and let it cook for another 15-20 minutes.
- Once the vegetables are cooked and all the flavors have blended together, turn off the heat.
- Serve hot with roti or naan alongside a side salad or coleslaw.
Recommended Sides
- Roti or naan
- Side salad
- Coleslaw
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