Stewed Gujarati Undhiyu with Mixed Vegetables

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

A traditional Gujarati winter vegetable stew featuring a medley of seasonal vegetables slow-cooked with aromatic spices until tender and flavorful. This indian-inspired vegetarian ready in about 75 minutes pairs halved small potatoes, medium, peeled and cubed sweet potatoes, chopped surti papdi (flat beans) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 20 min Cook: 55 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp oil in a heavy-bottomed pot over medium heat. Add 1 tsp mustard seeds and 1/2 tsp fennel seeds, allowing them to crackle for about 30 seconds until fragrant. Add a pinch of asafoetida, 1 tbsp ginger paste, and 1 finely chopped green chili; sauté for 1 minute until aromatic.
  2. Step 2: Stir in 1/2 tsp turmeric powder, 1 tsp coriander powder, and salt to taste, mixing well to combine the spices.
  3. Step 3: Add all the chopped vegetables: 1 medium diced purple eggplant, 1 cup trimmed and chopped green beans, 10 halved small potatoes, 1 medium cubed sweet potato, and 1 cup chopped surti papdi. Mix to coat the vegetables with the spice mixture.
  4. Step 4: Pour in 1 1/2 cups water, 1 tbsp tamarind paste, and 1 tbsp grated jaggery. Cover and reduce the heat to low. Simmer gently for 45 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens slightly.
  5. Step 5: Stir in 1/4 cup grated fresh coconut and 1/2 cup chopped fresh coriander. Cook uncovered for another 5 minutes to meld the flavors and evaporate excess moisture. Serve hot with chapati or rice.

Frequently asked questions

How long does Stewed Gujarati Undhiyu with Mixed Vegetables take to make?

Total time is about 75 minutes (20 min prep + 55 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 Stewed Gujarati Undhiyu with Mixed Vegetables?

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 halved small potatoes from drying out.

Can I substitute ingredients in Stewed Gujarati Undhiyu with Mixed Vegetables?

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 Stewed Gujarati Undhiyu with Mixed Vegetables 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 Stewed Gujarati Undhiyu with Mixed Vegetables?

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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