Stewed Gujarati Undhiyu with Mixed Vegetables

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

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 recipe, ready in about 75 minutes, pairs purple eggplant, green beans, small potatoes 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.

Ingredients

• 1 medium, diced into 1-inch cubes purple eggplant
• 1 cup, trimmed and cut into 2-inch pieces green beans
• 10, halved small potatoes
• 1 medium, peeled and cubed sweet potatoes
• 1 cup, chopped surti papdi (flat beans)
• 1/2 cup, chopped fresh coriander
• 1 tbsp ginger paste
• 1 finely chopped green chili
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp mustard seeds
• 1/2 tsp fennel seeds
• a pinch asafoetida (hing)
• 1/4 cup grated fresh coconut
• 1 tbsp, grated jaggery (or brown sugar)
• 1 tbsp tamarind paste
• 3 tbsp oil
• to taste salt
• 1 1/2 cups water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.