Undhiyu! Had to make this Gujarati vegetable dish with the fresh produce from my cousin’s garden—papdi and eggplant grown right here in IL! Unfortunately no exact recipe for this undhiyu. I tried writing an undhiyu recipe for my book, but decided not to include since I always just eyeball ingredients when making it! Undhiyu has so many variables since it’s best made from whatever fresh seasonal produce you can get your hands on. The highlight here is the flavors that come from cilantro, coconut, green chilies, sesame seeds, aromatics, and spices! #plantbasedindia #plantbasedartist#indiancookbook #foodtalkindia #indianfood #plantbased #bestofvegan #thrivemags #f52grams #foodfluffer #foodartblog #thekitchn #eaterchicago #saveurmag #eattheworld #williamssonoma #vegan