Spiced Gujarati Undhiyu Vegetable Curry
A hearty and aromatic mixed vegetable curry slow-cooked with traditional Gujarati spices and fresh herbs. This indian-inspired vegetarian ready in about 55 minutes pairs medium, peeled and diced potato, medium, peeled and diced raw banana, cut into 2-inch pieces green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 medium, chopped into 1-inch pieces eggplant (brinjal)
- 2 medium, peeled and diced potato
- 1 medium, peeled and diced raw banana
- 1 cup, cut into 2-inch pieces green beans
- 1/2 cup, cut into 2-inch pieces surti papdi (flat beans)
- 1/4 cup chopped fresh coriander leaves
- 3 tbsp oil
- 1 tsp mustard seeds
- 1/4 tsp asafoetida (hing)
- 1 tbsp ginger paste
- 1 tbsp green chili paste
- 1/2 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1 tbsp grated jaggery
- 1 1/2 tsp salt
- 1 cup water
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Heat 3 tbsp oil in a heavy-bottomed pot over medium heat. Add 1 tsp mustard seeds and wait until they crackle, then add 1/4 tsp asafoetida for fragrance.
- Step 2: Add 1 tbsp ginger paste and 1 tbsp green chili paste, sauté for 2 minutes until aromatic.
- Step 3: Add 1/2 tsp turmeric powder, 2 tsp coriander powder, 1 tsp cumin powder, and 1 tsp red chili powder. Stir for 30 seconds to toast the spices.
- Step 4: Add 1 medium chopped eggplant, 2 diced potatoes, 1 diced raw banana, 1 cup green beans, and 1/2 cup flat beans. Mix well to coat the vegetables in the spices.
- Step 5: Add 1 1/2 tsp salt, 1 tbsp grated jaggery, and 1 cup water. Stir, bring to a boil, then reduce heat to low and cover. Simmer gently for 30-35 minutes until vegetables are tender.
- Step 6: Stir in 1/4 cup chopped coriander leaves and 1 tbsp fresh lemon juice. Cook uncovered for 5 more minutes until the curry thickens slightly. Serve hot with steamed rice or roti.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Gujarati Undhiyu Vegetable Curry take to make?
Total time is about 55 minutes (15 min prep + 40 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 Spiced Gujarati Undhiyu Vegetable Curry?
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 oil from drying out.
Can I substitute ingredients in Spiced Gujarati Undhiyu Vegetable Curry?
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 Spiced Gujarati Undhiyu Vegetable Curry 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 Spiced Gujarati Undhiyu Vegetable Curry?
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.
