Surti Undhiyu

Method

Peel and cut aubergine lengthwise into quarters, then halve each quarter. Cut potatoes, sweet potatoes, and yam into chunks of roughly 5cm. Trim green beans and peel unripe bananas, cutting them into 5cm pieces. Mix chickpea flour with turmeric, chilli powder, salt, ginger, green chillies, and coriander leaves, then bind with 4-5 tablespoons of water to create a thick paste. Heat 150ml oil in a heavy-bottomed cooking pot and temper mustard seeds, cumin seeds, and asafoetida until fragrant. Layer half the vegetables starting with aubergine, then potatoes, sweet potatoes, yam, green beans, and banana, sprinkling the chickpea paste between layers and on top. Add the remaining oil, scatter roasted peanuts and sesame seeds over, cover with foil then place a heavy lid on top. Cook on a high heat for 2-3 minutes until steam forms, then reduce heat to low and cook for 45-50 minutes, occasionally shaking the pot gently without removing the lid. The undhiyu is ready when all vegetables are tender and a golden crust forms at the bottom.