Sweet potatoes – 2 cups, cut into cubes
Ivy Gourd – 400 gms cut into halves
French Beans- 5-6 chopped finely
Tomatoes – 2
Ghee/Oil – 4-5 tablespoons
Peanuts – ¼ cup,
Sesame seeds – ¼ cup
Fennel Seeds – 1 tbsp
Ajwain – 1 tsp
Mustard seeds – 1 tsp
Asafoetida – 1/2 tsp
Poppy Seeds – 1 tbsp
Fresh coconut – ⅓ cup
Coriander leaves – ½ cup, finely chopped
Methi leaves – 1 bunch finely chopped
Green chilies – 5-6, finely chopped
Ginger paste – 2 teaspoons
Red chili powder – 1 teaspoon
Grated Jaggery – 1 tablespoon
Salt -to taste
Coriander leaves -chopped for garnishing
In a mixie, grind green chillies, Fennel seeds, Poppy seeds, peanuts, Ajwain, sesame seeds, coriander leaves, coconut and tomatoes into a smooth paste.
In a cooker, add ghee /oil and once hot add Cumin seeds, Mustard seeds, Asafoetida and methi leaves and saute for a few minutes.
Now add ivy gourd, sweet potatoes and French beans, turmeric powder and red chilli powder and saute for a few minutes.
Now add the ground paste, jaggery and salt and mix well. Add 2-3 cups of water and close the lid and cook it for 3 whistles.
Garnish with chopped coriander leaves and the ivy gourd, sweet potato subji is ready!!
Note: This is a variation of the famous Undhiyu subji and tastes more or less like Undhiyu without “methi muthias”.