This is a traditional Gujarati dish and one that every time I eat it, I promise myself to make more of it. I almost want to leave the traditional recipe unchanged and not simplify it for us non-Gujarati cooks, almost... But, I can’t help myself, it is such a wonderful dish that I want to make it as simple as possible to entice everyone to give it a try.






Skill level

Average: 4.6 (7 votes)

Also known as undhiyu, in the old days in Gujarat it would be made in a huge pot with all the vegetables layered in accordance with their cooking time and cooked really slowly in the garden, so that all the vegetables are cooked to succulent perfection. Normally the vegetables would be slashed at regular intervals the spice paste would be stuffed inside these tight crevasses to flavour the large chunks of vegetables from the inside.

This recipe is fantastic just as it is, part of an Indian meal or even as an accompaniment to a roast dish.


  • 3½-4 tbsp vegetable oil
  • 1/8 tsp asafoetida (hing)
  • 1 tsp mustard seeds
  • 1 medium-large potato, peeled and cut into 1½” chunks
  • 4 small eggplants (aubergine), slit through the middle
  • 2 handfuls frozen tuvar beans (from Indian shops), broad beans or peas
  • 1 medium-large parsnip, peeled and cut crosswise into 2.5 cm (1 in) discs and half moons at the very top
  • 1 medium sweet potato, peeled and cut into large chunks (2-3 cm)

Spice paste (masala)

  • 20 g ginger, peeled    
  • 2 fat cloves garlic, peeled
  • 1-2 green chillies, deseeded (to taste)
  • 4 tsp lemon juice
  • 40 g fresh coriander, washed and chopped, leaves and stalks   
  • 2 rounded tsp coriander powder
  • 1¼ tsp cumin powder
  • ¾ tsp carom seeds
  • 70 g finely grated fresh/frozen coconut plus extra to garnish 
  • 1½-2 tsp salt or to taste
  • 3 tsp sugar
  • 3 tsp ground roasted peanuts (to help bind the gravy)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. In a small food processor, make a paste of the ginger, garlic, green chillies and lemon juice with a splash of water to help. Add most of the fresh coriander (reserving a little for garnish) and pulse to shred finely but not completely pureed. Stir in the remaining ingredients for the masala. Taste and make sure it is slightly over-seasoned as the vegetables will absorb some of it.

2. Heat the oil in a large non-stick saucepan. Add the asafoetida and fry for 20 seconds. Follow with the mustard seeds and once they splutter add all the masala. Give the whole thing a good stir. Add the vegetables except the peas or broad beans (if using) and stir in the spice paste for a few minutes. Add 200 ml water, bring to a boil, cover and cook over a low flame, shaking the pan occasionally.

3. Once the vegetables are just soft, around 20-25 minutes, add the peas or broad beans (if using), cover and cook for another 2-3 minutes. Serve hot garnished with some fresh coriander and coconut.  


Recipe from Indian Food Made Easy by Anjum Anand.