Gujarati Spiced Mixed Vegetable Stew

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A classic Gujarati one-pot vegetable medley loaded with winter produce, slow-cooked with a fragrant coconut, sesame, and coriander paste. Traditionally served with pooris or steamed rice, this warming stew celebrates seasonal Surti papdi and fenugreek dumplings.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 48 gCarbs
• 9 gFiber
• 7 gSugar
• 9 gProtein
• 520 mgSodium
• 920 mgPotassium
• 135 mgCalcium
• 4.2 mgIron
• 32 mgVitamin C
• 165 mcgVitamin A

Ingredients

For the vegetables

• 1 cup Surti papdi (flat beans), trimmed
• 1 cup fresh val papdi (broad beans), shelled
• 4 small Indian brinjals (eggplants), halved
• 2 medium potatoes, peeled and quartered
• 1 small yam (suran), peeled and cubed
• 1 raw green banana, peeled and cubed
• 1 medium sweet potato, peeled and cubed

For the green coconut-sesame paste

• 1 cup freshly grated coconut
• 1 cup fresh coriander leaves, packed
• 2 tablespoons white sesame seeds, lightly toasted
• 3 to 4 green chilies, roughly chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon sugar
• Salt to taste

For the fenugreek dumplings (muthia)

• 1 cup fresh fenugreek leaves, chopped
• 1/2 cup gram flour (besan)
• 2 tablespoons whole wheat flour
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon oil
• Salt to taste

For cooking

• 4 tablespoons peanut oil
• 1/2 cup chopped green garlic stalks
• 1/2 teaspoon asafoetida (hing)
• 1 tablespoon lemon juice

Directions

1. Prepare the fenugreek dumplings first: combine the chopped fenugreek, gram flour, whole wheat flour, turmeric, chili powder, oil, and salt. Knead into a stiff dough using a tablespoon of water if needed, shape into 12 small oval dumplings, and steam in a steamer for 12 minutes. Set aside.
2. Make the green paste by blending grated coconut, coriander, toasted sesame seeds, green chilies, ginger-garlic paste, cumin, turmeric, coriander powder, sugar, and salt with 3 tablespoons of water until a coarse, thick paste forms.
3. Heat 2 tablespoons of peanut oil in a heavy-bottomed pot. Add the harder vegetables (potatoes, yam, sweet potato, and raw banana) and sauté for 4 minutes on medium heat until lightly golden at the edges.
4. Add the brinjals, Surti papdi, and val papdi along with 1 cup of water. Cover and cook for 10 minutes until the vegetables are about three-quarters done.
5. Stir in the green coconut-sesame paste, green garlic, and asafoetida. Mix gently so the paste coats each vegetable, add another 1/2 cup of water if the mixture looks dry, and simmer covered for 12 to 15 minutes until the vegetables are fork-tender and the gravy is thick and glossy.
6. Gently place the steamed fenugreek dumplings on top of the vegetables, drizzle the remaining 2 tablespoons of oil around the edges, and cook uncovered for 5 more minutes so the dumplings absorb the flavors.
7. Finish with a squeeze of lemon juice, transfer to a serving bowl, and serve hot with pooris, rotlis, or steamed basmati rice.

Cook’s Notes

• Traditionally cooked in an earthen pot (matlu) over a slow fire; a heavy Dutch oven works well for home kitchens.
• Surti papdi and val papdi are essential for authentic flavor; substitute with a mix of flat Italian beans and fava beans if unavailable.
• Always steam the muthia separately before adding them so they hold their shape and don't turn mushy in the stew.
• Peel the yam (suran) with gloves if your skin is sensitive, and soak the cubes in salted water for 10 minutes to remove any itchiness.
• Leftovers taste even better the next day as the spices mellow and penetrate the vegetables further.

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