Tamarind-Spiced Gujarati Undhiyu Casserole
A hearty medley of winter vegetables and beans slow-cooked in a tangy tamarind and spice sauce, showcasing a traditional Gujarati vegetable stew. This indian-inspired vegetarian (vegetarian) ready in about 65 minutes pairs halved small eggplants, purple yam (ratalu), diced, green peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 4, halved small eggplants
- 1 cup, chopped surti papdi (flat beans) or green beans
- 1 cup purple yam (ratalu), diced
- 1/2 cup green peas
- 1/4 cup tur dal (split pigeon peas), soaked
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- a pinch hing (asafoetida)
- 1 tbsp ginger-green chili paste
- 2 tbsp tamarind paste
- 1 tbsp, grated jaggery
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 3 tbsp oil
- 1 cup water
- 1/4 cup chopped fresh cilantro
- 1 1/2 tsp salt
Instructions
- Step 1: Soak 1/4 cup tur dal for 30 minutes and rinse. In a large heavy-bottomed casserole, heat 3 tbsp oil over medium heat and add 1 tsp mustard seeds, 1 tsp cumin seeds, and a pinch of hing; sauté until mustard seeds pop.
- Step 2: Add 1 tbsp ginger-green chili paste and sauté for 1 minute until fragrant.
- Step 3: Add 4 halved small eggplants, 1 cup chopped flat beans, 1 cup diced purple yam, and 1/2 cup green peas to the pan and stir well.
- Step 4: Mix in 2 tbsp tamarind paste, 1 tbsp grated jaggery, 1 tsp coriander powder, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1 1/2 tsp salt, and 1 cup water; stir to combine.
- Step 5: Cover and cook on low heat for 40-45 minutes, stirring occasionally, until vegetables and dal are tender and the sauce has thickened.
- Step 6: Garnish with 1/4 cup chopped fresh cilantro and serve warm with steamed rice or flatbreads.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tamarind-Spiced Gujarati Undhiyu Casserole take to make?
Total time is about 65 minutes (15 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 Tamarind-Spiced Gujarati Undhiyu Casserole?
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 eggplants from drying out.
Can I substitute ingredients in Tamarind-Spiced Gujarati Undhiyu Casserole?
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 Tamarind-Spiced Gujarati Undhiyu Casserole 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.
Is Tamarind-Spiced Gujarati Undhiyu Casserole vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
