Recipe courtesy of Anjum Anand

Gujarati Undhiyo

This traditional vegetarian Gujarati dish is full of flavour and makes a comforting autumnal dish.
  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 40 min
  • Yield: 6 servings
Share This Recipe

Ingredients

For the masala sauce

For the curried vegetables

Directions

  1. For the masala sauce: Blend the ginger, garlic, green chiles, and lemon juice to a paste in a food processor. Add a splash of water to loosen and bind the mixture. Stir in the cilantro and blend again until the cilantro is well combined, but retains its texture. Add the coriander, cumin, carom, coconut, salt, sugar, and roasted peanuts, and stir well until combined. 
  2. For the curried vegetables: 
  3. On a sheet pan lined with paper towels, place the aubergine pieces. Sprinkle salt over the aubergine, and place paper towels on top. Place a heavy skillet over the aubergine to press out the excess moisture. Set the pan aside for 30 minutes. Quickly rinse the aubergine of the salt, and pat dry. 
  4. Heat the oil in a nonstick pan over a medium heat, and add the asafoetida, and fry for 20 seconds, or until fragrant. Add the mustard seeds, and fry for 30 seconds, or until they start to pop. Be careful of the popping seeds and splatters of oil. Add the potatoes, aubergines, sweet potato, and parsnip pieces, and fry for 3 to 4 minutes, stirring regularly, or until the vegetables are golden brown. 
  5. Stir in the masala sauce, add the water, and bring to a boil, then cover the pan with a lid, reduce the heat and simmer for 20 to 25 minutes, shaking the pan occasionally. Once the vegetables are just tender, add the tuvar beans, cover with a lid and cook for a further 2 to 3 minutes, or until warmed through. 
  6.  To serve the dish: Divide the Gujarati Undhiyo among 6 serving plates and sprinkle over the fresh chopped cilantro, and freshly grated coconut, to garnish.

Cook’s Note

*Can be found at specialty Asian or Indian markets. The potato takes the longest time to cook and the sweet potato the least, so make sure you cut the sweet potato up into the biggest pieces or it will over-cook and break down in the pan. Also, be sure to taste the masala before adding it to the pan and over-season a little. The vegetables will absorb some of the salt and if you don't add enough salt, the dish will seem a little bland.

Choose a topic to find related recipes.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.