Gujarati Undhiyu-Style Mixed Vegetable Casserole

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 75 minutes pairs cut into 2-inch pieces green beans, peeled and cubed purple yam (ratalu), slit halfway 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.

Prep: 25 min Cook: 50 min Serves 5 Indian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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.

Frequently asked questions

How long does Gujarati Undhiyu-Style Mixed Vegetable Casserole take to make?

Total time is about 75 minutes (25 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Gujarati Undhiyu-Style Mixed Vegetable Casserole?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep slit halfway small eggplants from drying out.

Can I substitute ingredients in Gujarati Undhiyu-Style Mixed Vegetable Casserole?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gujarati Undhiyu-Style Mixed Vegetable Casserole for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Gujarati Undhiyu-Style Mixed Vegetable Casserole?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes