Gujarati five-vegetable curry (Undhui)

This wonderful mixed-vegetable curry comes from the Indian province bordering Pakistan along the subcontinent’s western coast.  This is a rather mild curry, allowing the flavors of the individual vegetables to flow through.  With its free use of milk and yogurt it is also reminiscent of the rich kormas found throughout northern India; however these are really quite different and should not be confused.  While we have not tried it, we suspect that this can easily be made vegan by substituting almond milk for the animal milk and coconut cream for the yogurt.  Our version was adapted from one presented in our friend Pat Chapman’s 2007 India Food & Cooking.

4 oz plantain, cut into 1” dice
4 oz daikon radish, peeled and cut into 1” dice
4 oz eggplant, cut into 1” dice
4 oz winter squash, peeled and cut into 1” dice
4 oz mixed summer squash, cut into 1” dice
2 tablespoons freshly ground coriander seed
2 teaspoons freshly ground cumin seed
1 teaspoon ground turmeric
½ teaspoon asafoetida resin
¼ teaspoon cayenne pepper
3 tablespoons canola oil
½ teaspoon ajowan seed
4 garlic cloves, minced
1 large onion, finely chopped
1 hot green chile, seeded and minced
1/3 cup besan (gram) flour
milk, as needed
7 oz yogurt
¼ cup lime juice
salt, to taste

Separately steam each of the 5 vegetables until just tender.  Reserve.

Mix together the ground coriander, cumin, turmeric, asafoetida, and cayenne.  Add in enough water to just make a thick paste that sluggishly drops off a spoon.  Reserve.

Heat the oil in a large, heavy pan.  When the oil has come to temperature add in the ajowan seed and stir fry for 30 seconds.  Add in the garlic and cook for another 30 seconds.  Add in the chopped onion and sauté, stirring occasionally, until well browned – about 15 minutes.  Add in the spice paste and stir fry for a further 2 minutes. 

Mix the besan flour with enough mild to make a thick paste that sluggishly drops off a spoon.  Add to the pan, briskly stirring and adding enough milk to keep the mixture loose and not sticking to the pan bottom.  When the mixture stops thickening, add in the steamed vegetables and yogurt.  Simmer, stirring frequently, until heated through.  Add in the lime juice and adjust seasoning with salt. 

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