Instant Pot Undhiyu
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Ministry of Curry · by Archana Mundhe★ 4.9 (17)

Instant Pot Undhiyu

NUTRITION · PER SERVING30M COOK
CAL 28%·PRO 28%
CARBS 90G66% OF CAL
32G FIBER0G ADDED0G INTRINSIC18G OTHER40G TOTAL SUGAR
FAT 21G34% OF CAL
4G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An Indian mixed vegetable casserole with purple yam, potatoes, green beans, and eggplant in earthy spices. Hearty and aromatic.

mainindiancasseroledairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 8 baby eggplants
  • 1 medium Idaho potato (,peeled and cubed)
  • 1 medium sweet potato (optional)
  • 1 cup Indian flat beans (/frozen surti papdi)
  • 1 cup diced violet Indian yam (/frozen ratalu)
  • ½ cup shelled indian flat beans (/frozen surti papdi lilva)
  • 1 tablespoon shredded dry coconut (,lightly roasted )
  • 1 tablespoon ground peanuts
  • 2 teaspoons coriander powder
  • 1 teaspoon kashmiri red chili powder
  • 1 teaspoon kosher salt
  • ¼ cup oil
  • pinch asafetida (/hing)
  • 1 teaspoon carom seeds (/ajwain)
  • 1 teaspoon hot green chilies (,minced)
  • 2 teaspoons ginger (,grated)
  • 2 teaspoons garlic (,grated)
  • ¼ teaspoon turmeric ground
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 2 tablespoons shredded dry coconut (lightly roasted )
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar
  • ½ cup water
  • 1 cup pre-cooked muthia
  • ½ cup coriander leaves (chopped for garnish)
PREP
10M
SODIUM
1460MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.