Gujarati Sweet and Spicy Undhiyu Casserole

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A hearty winter vegetable casserole featuring a medley of beans, eggplant, and potatoes cooked in a fragrant, spiced coconut and sesame seed sauce. This indian-inspired vegetarian ready in about 70 minutes pairs purple eggplants (small, diced), sweet potatoes (peeled and cubed), green beans (cut into 2-inch pieces) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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

• 2 cups purple eggplants (small, diced)
• 2 cups sweet potatoes (peeled and cubed)
• 1 cup green beans (cut into 2-inch pieces)
• 1 cup surti papdi beans (or flat green beans)
• 1/2 cup fresh methi (fenugreek) leaves, chopped
• 1 cup grated fresh coconut
• 1/4 cup roasted sesame seeds
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 3, chopped green chilies
• 1-inch piece, chopped ginger
• 1/4 cup jaggery (grated)
• 3 tbsp oil
• 1 tsp mustard seeds
• a pinch asafoetida (hing)
• 1.5 tsp salt
• 1 cup water
• 1/4 cup coriander leaves (chopped)

Instructions

1. Step 1: In a spice grinder or blender, combine 1 cup grated fresh coconut, 1/4 cup roasted sesame seeds, 1 tbsp coriander seeds, 1 tsp cumin seeds, 3 chopped green chilies, and 1-inch chopped ginger; grind to a coarse paste using 1/4 cup water.
2. Step 2: Heat 3 tbsp oil in a large heavy-bottomed pot over medium heat. Add 1 tsp mustard seeds and a pinch of asafoetida; when mustard seeds pop, add the ground spice paste and sauté for 3-4 minutes until fragrant.
3. Step 3: Add 2 cups diced purple eggplants, 2 cups cubed sweet potatoes, 1 cup green beans, 1 cup surti papdi beans, 1/2 cup chopped methi leaves, 1.5 tsp salt, and 1 cup water. Stir well to coat the vegetables with the spice mixture.
4. Step 4: Cover the pot and simmer on low heat for 35-40 minutes, stirring occasionally, until vegetables are tender and the sauce thickens.
5. Step 5: Add 1/4 cup grated jaggery and 1/4 cup chopped coriander leaves; gently fold and cook uncovered for another 5 minutes until the jaggery melts and flavors combine.