Sometimes it happens that I don’t remember what all I have in my freezer!!! Yesterday only I saw a pack of frozen mix veggies, which is never my first preference for cooking :P But as my husband loves it, I thought of making his favorite dish, linked with his favorite festival – Uttarayan… 
You must have guessed it by now, it’s “Undhiyu”! If you are looking for an authentic one, it’s not… This is my version with all the flavors that I love in any core-gujju gravy :)
And yes, it comes to be a Jain dish if you eliminate potatoes in it!!! Wooo… what a great start of ‘Jain Series’… 

Serves: 3-4
500 gm Surti Undhiyu Mix (I had potatoes, small brinjals, broad beans, lilwa, yam and methi dumplings)
2 tbsp Canola Oil
1 tsp Chopped green chillies
1/2 tsp Coriander powder
1/2 tsp Red chilly powder
1 tsp Cumin powder
1/4 tsp Turmeric Powder
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
1/8 tsp Hing
1 tbsp Lemon juice
2 tsp Sugar
Salt, to taste
For Dry Masala–
1/4 cup Roasted Peanuts
2 tsp Fennel Seeds
1 tsp Besan (Gram flour)
1 tsp Anardana (Dried Pomegranate Seeds)
1 tsp Dessicated Coconut
1 tsp Sesame Seeds
1 tsp Kasoori Methi
– Take all the ingredients of dry masala in a mixture jar and grind them finely.
– Heat oil in a deep pan and add cumin seeds, mustard seeds and hing. 
– Once it splutters, add chopped green chillies and saute it for 30 sec.
– Add mixed veggies (thawed out if frozen) and add salt, turmeric powder and sugar. Mix well.
– Cover with a lid and cook it on slowest heat for around 10 mins. 
– Check if all the veggies are soft (cooked well), add red chilly powder, coriander powder and cumin powder along with ground dry masala.
– Mix it all together and cook it again for 2-3 mins.
– Turn off the heat and mix lemon juice in it. Serve hot with puffed poori!!! :)

– Raw banana (cut into cubes) can be used as a replacement of potatoes for Jain version!
– Fresh methi leaves can be added along with all veggies, which will infuse a nice aroma. 
– Recipe for making methi dumplings at home will be posted soon!

Linking this recipe to Foodabulous Fest Event organised by Simply TADKA and hosted by Shruti’s rasoi: