Gordon Ramsay's Mixed Vegetable Undhiyo Recipe

Vegetable Curry - Recipes - Gordon Ramsay Recipes
Mixed Vegetable Undhiyo. Photo © Emma Lee
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: Serves 4
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This tasty mixed vegetable casserole originates from Gujurat in W. India. It is mainly cooked in winter, but the ingredients may vary depending on what is available locally. I've sampled a couple of versions of the dish during my trip to India: one was wet with a thick greenish gravy, the other was a dry casserole of colourful vegetables. This recipe is similar to the latter version, which I much preferred. Use any combination of vegetables you like, but do include several root vegetables to give the dish a hearty, starchy base.

Recipe Courtesy of Gordon Ramsay, from his book Great Escape.

What You'll Need

  • 6-8 baby potatoes (peeled or just scrubbed)
  • 4-5 small Indian eggplant/aubergines (or 1 medium trimmed)
  • 1 small sweet potato or yam (peeled)
  • 1 large unripe banana (peeled)
  • 20z./50g green beans (topped and tailed)
  • 2 tbsp. vegetable oil
  • 1 tsp. mustard seeds
  • 1/2 tsp. carom seeds
  • Optional: 1/4 tsp. asafoetida
  • 1/2 tsp. sea salt, or to taste
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 7 fl oz./200 ml water
  • Optional: small handful of toasted coconut shavings to garnish 
  • Masala Paste:
  • 4 garlic cloves (peeled and chopped)
  • 2.5cm ginger (peeled and chopped)
  • 3 green chilies (deseeded and chopped)
  • 75g grated coconut (thawed if frozen)
  • 1 tbsp. cilantro/coriander leaves (chopped)

How to Make It

  • First make the Masala paste.
  • Put all the paste ingredients into a food processor. Add 3 tbsp. of water and blitz to form a thick paste.
  • Cut the potatoes, aubergines, sweet potato or yam, carrot and banana into bite-sized pieces, and the beans into 1 inch/2 cm pieces. Keep each ingredient separate.
  • Heat the oil in a large pan. Add the mustard seeds, carom seeds, and asafoetida, if using. When the seeds begin to pop, add the masala paste. Cook for 2 - 3 minutes stirring frequently.
  • Put the potatoes and carrots into the pan and cook for 5 minutes before adding the rest of the vegetables, salt and remaining spices. Fry over a high heat for 5 minutes, then reduce the heat, add the water and stir.
  • Cover and simmer for about 10 - 15 minutes or until the vegetables are cooked through and tender. Transfer to a warm serving bowl and garnish with a sprinkling of coconut shavings if you wish.