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.
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.
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