Gujarati-Style Sweet and Tangy Undhiyu with Methi Muthia

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A festive winter vegetable medley slow-cooked with spices, complemented by fenugreek-flavored steamed dumplings for a wholesome Gujarati meal. This indian-inspired vegetarian (vegetarian) ready in about 70 minutes pairs chopped surti papdi (flat green beans), cubed eggplant, peeled and cubed purple yam (ratalu) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, chopped surti papdi (flat green beans)
• 1 cup, cubed eggplant
• 1 cup, peeled and cubed purple yam (ratalu)
• 1 cup, peeled and cubed potatoes
• 1 cup, chopped fresh fenugreek leaves (methi)
• 1/2 cup besan (gram flour)
• 1 tsp ginger-green chili paste
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 2 tbsp, grated jaggery
• 1 tbsp tamarind paste
• 1 tsp salt
• 3 tbsp oil
• 1 tsp mustard seeds
• 1/4 tsp asafoetida (hing)
• 1 cup water
• 2 tbsp, chopped cilantro

Instructions

1. Step 1: To make methi muthia dumplings, mix 1 cup chopped fresh fenugreek leaves, 1/2 cup besan, 1 tsp ginger-green chili paste, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp coriander powder, and 1/2 tsp salt in a bowl with 2 tbsp oil. Add water gradually to form a firm but pliable dough.
2. Step 2: Shape the dough into small elongated dumplings about 2 inches long and steam them over boiling water for 15 minutes until firm. Set aside.
3. Step 3: Heat 3 tbsp oil in a heavy-bottomed pot over medium heat. Add 1 tsp mustard seeds and 1/4 tsp asafoetida; sauté until mustard seeds pop.
4. Step 4: Add 1 cup each chopped surti papdi, eggplant cubes, purple yam cubes, and potato cubes along with 1 tsp salt, 2 tbsp grated jaggery, 1 tbsp tamarind paste, and 1 cup water. Stir well.
5. Step 5: Cover and cook on low heat for 25 minutes, stirring occasionally until vegetables are tender and the sauce thickens.
6. Step 6: Add the steamed methi muthia dumplings into the pot, gently mixing them into the vegetable curry. Cook uncovered for another 10 minutes to absorb flavors.
7. Step 7: Garnish with 2 tbsp chopped cilantro and serve hot with steamed basmati rice or rotis.