Mixed Vegetable in Undhiya Masala

No time to make undhiyu, make this. As much as I love undhiyu, it is not always easy to prepare it last minute. You need to plan ahead when you wanted cook traditional Gujarati undhiyu. It takes time to make muthia and stuffing all veggies. This time I planned this last minute as I had few left over veggies lying around in my fridge. While talking to my husband, I said “why can’t I put pepper (capsicum), cauliflower, carrot in my undhiyu?”. My husband started laughing, he knew I was up to something 😅😉. He said why don’t you prepare what you are thinking. So next morning, I put on my chef’s cap and decided to try this veg curry. It was so delicious and not much preplanning. We both absolutely loved it! It was busting with flavours and super tasty. Every bite was so yummy! So next time if you have few veggies lying around, do try this dish.

This recipe serves around 3-4 people.

Preparation Time: 20 minutes

Cooking Time: 20-30 minutes

Ingredients:
6-7 small eggplant (brinjal) cut in half
5-6 baby potato cut in half
1 carrot roughly chopped
2 big florets of cauliflowers separated in small florets
1 bell pepper cut in cubes
1 cup fresh or frozen peas or edamame beans
Oil for cooking
1 tsp ajwain
1 garlic smashed
Small pinch of asafoetida

Masala:
1 cup fresh or dry grated coconut
2 tbsp besan
1 cup fresh methi (fenugreek) leaves chopped
2 cup fresh coriander (cilantro) chopped
3-4 cloves of garlic grated or fresh garlic stems chopped
1 tsp ajwain
1 tbsp garam masala powder
1 tbsp coriander powder
1 tbsp chili powder
1 tsp turmeric powder
Salt to taste
1 tsp sugar or jaggery (optional)

Procedure:
1. Mix masala ingredients in a big mixing bowl and keep on side.

2. Cut each eggplant and potato (skinned) in half. Cut carrot in bite size pieces. Cut bell pepper in cubes. Separate florets from cauliflower.

3. In a wide bottom pan, add 3 tbsp oil. Add ajwain seeds, smashed garlic and asafoetida. Sauté on low heat for 1 minute so oil gets the flavour of garlic and ajwain. Then add potato, eggplant and carrot. Sauté on high heat stirring continuous for 2-3 minutes. Then add cauliflower florets and continue to cook for 2 minutes. Then add pepper cubes and sauté on high heat for 1 more minute. Now lower the heat to medium and add masala mix. Stir everything and mix well. Saute for 1 minute veggies with masala. You can add this to pressure cooker, add 1 cup of water and cook on medium to high heat for 1-2 whistle to speed up the process. OR continue to cook in the same pan. Then add around 1½ cup of water. Mix well. Cook on low to medium heat for 20-25 minutes stirring occasionally. During this time you can add green peas or any kinds of fresh beans. Check if water dries out then add 1/2 cup water. Make sure it doesn’t stick to the bottom of the pan. Cook until veggies are slightly soft and you can easy press knife in it. Turn off the heat. This slow cooking process helps to develop the flavours. While it is cooking, you will start feeling hungry because of all the flavours in the air…lol.

4. Serve this delicious veg dish with roti and Gujarati kadhi on side. I just love to eat this alone. Look at this beautiful picture, do you think you can wait to try it?


This veg curry is bursting with flavours from methi leaves, garam masala, ajwain, coconut and so many other flavourful ingredients. You can add more fresh beans/peas, it always tastes good with more beans. You can also add fresh dill if you have it. Eat this on the same day or next day, it taste even better on next day.

Hope you get to try this dish sometime.

Please do leave a comment or let me know if you have any questions.

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