Undhiyu

You'll need

• 1 cup purple yam, diced
• 1 cup sweet potato, diced
• 1 cup surti beans or broad beans
• 2 small brinjals, quartered
• 1 cup fenugreek dumplings (muthiya), fried light
• 1/2 tsp carom seeds
• 1/2 tsp turmeric
• 1 tsp oil
• Salt, to taste

Method

1. Warm the oil, add the carom seeds, then the harder vegetables first (yam, sweet potato).
2. Cook covered on low heat, adding the softer vegetables in stages so nothing turns mushy.
3. Add the turmeric and salt partway through.
4. Fold in the muthiya in the last 10 minutes so they soak up the juices without falling apart.

Why this dish

This is a dish built for the colder months, a mix of root vegetables that are naturally warming and grounding, which is exactly what both Vata and Kapha benefit from as the season turns.