Gujarati Undhiyu-Style Mixed Vegetable Casserole

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A slow-cooked medley of winter vegetables and spices, this traditional Gujarati casserole captures the hearty essence of Undhiyu with a blend of fresh and dried ingredients. This Indian-inspired vegetarian recipe, ready in about 75 minutes, pairs green beans, purple yam (ratalu), small eggplants for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 5, 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, cut into 2-inch pieces green beans
• 1 cup, peeled and cubed purple yam (ratalu)
• 4, slit halfway small eggplants
• 1 cup surti papdi (flat beans)
• 1/2 cup fresh, chopped methi (fenugreek) leaves
• 1/4 cup chopped fresh coriander leaves
• 1/2 cup grated fresh coconut
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 3, chopped green chilies
• 1 tbsp ginger paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 2 tbsp grated jaggery
• 1 1/2 tsp salt
• 3 tbsp mustard oil
• 1 cup water

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small dry skillet over medium heat, toast 1 tbsp coriander seeds and 1 tsp cumin seeds until fragrant, about 2 minutes. Let cool, then grind with 1/2 cup grated fresh coconut, 3 chopped green chilies, and 1 tbsp ginger paste to a coarse paste.
2. Step 2: In a large heavy-bottomed pot, heat 3 tbsp mustard oil over medium heat until shimmering. Add 1/2 cup chopped fresh methi leaves and sauté for 2 minutes until wilted.
3. Step 3: Add 1 cup each green beans (cut into 2-inch pieces), purple yam cubes, slit 4 small eggplants, and 1 cup surti papdi. Sprinkle 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 1/2 tsp salt, and 2 tbsp grated jaggery. Mix well to coat the vegetables.
4. Step 4: Stir in the coconut-coriander-green chili paste prepared earlier and 1 cup water. Cover and cook on low heat for 40-45 minutes, stirring every 10 minutes, until vegetables are tender and flavors meld.
5. Step 5: Garnish with 1/4 cup chopped fresh coriander leaves before serving. Enjoy with warm chapati or rice.