Root Vegetables and Pea Pods in a Green Pea-Coconut Sauce

When fresh pigeon peas and their pods are in season, undhiyu stews its way into many a Gujarati kitchen, with purple and yellow yams, sweet potatoes, baby potatoes, eggplants, and plantains bubbling along with the peas in a spicy-sweet coconut sauce fortified with coarse mashed pigeon peas. I have been fortunate to sample many versions of this seasonal curry, with most of them swimming in ghee (clarified butter—oy, what’s not to love?). My version is low in fat, but if you want that