Gordon Ramsay's Mixed Vegetable Undhiyo Recipe

Vegetable Curry - Recipes - Gordon Ramsay Recipes
Mixed Vegetable Undhiyo. Photo © Emma Lee
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
2692 Calories
82g Fat
423g Carbs
90g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 2692
% Daily Value*
Total Fat 82g 105%
Saturated Fat 61g 303%
Cholesterol 0mg 0%
Sodium 641mg 28%
Total Carbohydrate 423g 154%
Dietary Fiber 125g 447%
Protein 90g
Calcium 805mg 62%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 reprinted with permission from Great Escape by Gordon Ramsay.


  • 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)

Steps to Make It

  1. First make the Masala paste.

  2. Put all the paste ingredients into a food processor.

  3. Add 3 tbsp. of water and blitz to form a thick paste.

  4. 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.

  5. Heat the oil in a large pan.

  6. Add the mustard seeds, carom seeds, and asafoetida, if using.

  7. When the seeds begin to pop, add the masala paste.

  8. Cook for 2 - 3 minutes stirring frequently.

  9. Put the potatoes and carrots into the pan and cook for 5 minutes before adding the rest of the vegetables, salt and remaining spices.

  10. Fry over a high heat for 5 minutes, then reduce the heat, add the water and stir.

  11. Cover and simmer for about 10 - 15 minutes or until the vegetables are cooked through and tender.

  12. Transfer to a warm serving bowl and garnish with a sprinkling of coconut shavings if you wish.

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