Undhiyu: Gujarati Spiced Purple Sweet Potato and Vegetables
[Vegan, Gluten-Free]

For the Vegetables:

• 4-6 baby potatoes, peeled and cut into long pieces
• 5-6 baby eggplants, cross-cut on the bottom
• 1 cup purple sweet potato, peeled and chopped
• 1 cup surti papadi (Indian green beans), stringed and cut
• 1 small sweet potato, peeled and cut into big pieces
• 1/3 cup Surti papdi seeds
• 1 recipe methi muthiya
• 2 tablespoons oil
• 1/4 teaspoon asafoetida, garlic powder, or onion powder (see notes)
• 1/2 teaspoon seeds carom
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sugar

For the Undhiyu Masala:

• 1/4 cup dry coconut, grated
• 1/4 cup roasted peanuts
• 3 tablespoons roasted sesame seeds
• 1/2 cup cilantro, chopped
• 1-2 teaspoons sugar
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon lemon juice
• 2 green chilis, finely chopped
• Salt, to taste