Gujarati Undhiyu-Inspired Mixed Vegetable Casserole

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A hearty winter vegetable medley cooked with fresh fenugreek and traditional Gujarati spices, baked to tender perfection. This Indian-inspired vegetarian recipe, ready in about 100 minutes, pairs eggplant, purple yam (ratalu), green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 medium, cut into 1-inch pieces eggplant
• 1 cup, peeled and cubed purple yam (ratalu)
• 1 cup, chopped green beans
• 1 cup, chopped surti papdi (flat beans) or substitute green beans
• 1 cup, chopped methi (fenugreek) leaves
• 1/2 cup, chopped fresh coriander
• 1 tbsp, roasted and ground coriander seeds
• 1 tsp cumin seeds
• 1 tbsp ginger paste
• 1 tsp green chili paste
• 1/2 cup grated coconut
• 1 tbsp, grated jaggery
• 1 tbsp tamarind paste
• 3 tbsp oil
• 1 tsp salt
• 1 cup water

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Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a large mixing bowl, combine 1 medium eggplant cut into 1-inch pieces, 1 cup peeled and cubed purple yam, 1 cup chopped green beans, and 1 cup chopped surti papdi or substitute green beans.
2. Step 2: Add 1 cup chopped fresh fenugreek leaves and 1/2 cup chopped fresh coriander to the vegetables.
3. Step 3: In a blender or mortar and pestle, grind 1 tbsp roasted coriander seeds, 1 tsp cumin seeds, 1 tbsp ginger paste, 1 tsp green chili paste, 1/2 cup grated coconut, 1 tbsp jaggery, and 1 tbsp tamarind paste with 1/4 cup water into a thick paste.
4. Step 4: Pour 3 tbsp oil into a large oven-safe casserole dish over medium heat on the stovetop. Add the spice paste and sauté for 3-4 minutes until fragrant.
5. Step 5: Add the mixed vegetables, 1 tsp salt, and remaining 3/4 cup water. Stir well to coat all vegetables with the spice mixture.
6. Step 6: Cover the casserole with a lid or foil and bake in the preheated oven for 1 hour, stirring halfway through, until vegetables are tender and the sauce has thickened.
7. Step 7: Remove from oven and let rest for 5 minutes before serving warm with roti or rice.