Gujarati Vegetable Undhiyu with Mixed Winter Vegetables and Fenugreek

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

A hearty mixed vegetable curry slow-cooked with fenugreek and warm spices, a festive and rustic dish from Gujarat. This indian-inspired vegetarian ready in about 70 minutes pairs purple yam (ratalu) or sweet potato, eggplant, raw banana for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

★ 4.4 (8 ratings) Prep: 20 min Cook: 50 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 1 cup chopped green beans, 1 cup diced purple yam, 1 cup diced eggplant, 1 cup diced raw banana, and 1 cup chopped methi leaves. Add 1 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp coriander powder, 1 tsp cumin powder, 2 tbsp ginger-green chili paste, and 1 1/2 tsp salt. Mix well to coat the vegetables evenly.
  2. Step 2: Add 1/4 cup raw peanut powder and 1/4 cup grated fresh coconut to the vegetables. Drizzle 3 tbsp oil and toss everything together until well combined.
  3. Step 3: Transfer the vegetable mixture to a heavy-bottomed pot or deep pan. Pour in 1 cup water, cover with a tight-fitting lid, and cook on low heat for 40-45 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens.
  4. Step 4: Garnish with 2 tbsp chopped fresh coriander leaves before serving hot with puris or steamed rice.

Frequently asked questions

How long does Gujarati Vegetable Undhiyu with Mixed Winter Vegetables and Fenugreek take to make?

Total time is about 70 minutes (20 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 Vegetable Undhiyu with Mixed Winter Vegetables and Fenugreek?

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 eggplant from drying out.

Can I substitute ingredients in Gujarati Vegetable Undhiyu with Mixed Winter Vegetables and Fenugreek?

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 Vegetable Undhiyu with Mixed Winter Vegetables and Fenugreek for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Vegetable Undhiyu with Mixed Winter Vegetables and Fenugreek?

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.

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