Undhiyu

Method

Cut all vegetables including potatoes, aubergine, plantain, yam, carrots and beans into thick batons or chunks. Roast groundnuts and crush them roughly, then grate fresh coconut. Mix gram flour with water to form a paste and combine with ginger-garlic, green chillies, turmeric, salt and crushed groundnuts to create a masala coating. Heat oil in a heavy-bottomed pot and layer the vegetables and peas, sprinkling the masala mixture and sesame seeds between layers. Cover the pot with foil and place a tight-fitting lid on top, then cook on high heat for 2 minutes until steam forms. Reduce heat to low and cook for 45-50 minutes, occasionally shaking the pot gently without opening it to ensure even cooking and prevent sticking. The vegetables should be tender and slightly caramelised at the edges with a golden, crispy exterior when cooked through.