Vegetable curry with dumplings


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Oondhiu is a fabulous mixture of fresh vegetables such as potatoes, green beans, aubergines, sweet potatoes and bananas, cooked with spicy gram flour dumplings and enhanced by dried fenugreek leaves (kasuri methi). This recipe provides a healthy and substantial vegetarian main course.


For the dumplings

  • 125 g/4 ½ oz/generous 1 cup gram flour (besan)
  • 1.25 ml/¼tsp salt
  • a pinch of bicarbonate of soda (baking soda)
  • 2.5 ml/½ tsp aniseed
  • 30 ml/2 tbsp dried fenugreek leaves
  • 1 fresh green chilli, finely chopped (deseeded if preferred)
  • 15 ml/1 tbsp fresh coriander (cilantro) leaves, finely chopped
  • 15 ml/1 tbsp hot sunflower oil
  • 15 ml/1 tbsp lime juice
  • 15 ml/1 tbsp water
  • sunflower oil, for deep-frying

For the vegetable curry

  • 50 g/2 oz desiccated (dry unsweetened shredded) coconut
  • 10 ml/2 tsp ground coriander
  • 20 ml/4 tsp garlic purée
  • 20 ml/4 tsp ginger purée
  • 20 ml/4 tsp chilli powder, or to taste
  • 5 ml/1 tsp ground turmeric
  • 30 ml/2 tbsp sunflower oil or light olive oil
  • 1.25 ml/¼ tsp asafoetida
  • 200 g/7 oz potatoes, cut into 2.5cm/1in cubes
  • 200 g/7 oz aubergine (eggplant), cut into 2.5cm/1in chunks
  • 150 g/5 oz sweet potato, cut into 2.5cm/1in cubes
  • 125 g/4 ½ green beans, cut into 2.5cm/1in lengths
  • 2 unripe bananas, thickly sliced
  • Indian bread, to serve


  1. For the dumplings: put the gram flour into a mixing bowl and add the remaining dumpling ingredients, up to and including the chopped coriander.

  2. Mix thoroughly and add the hot oil, lime juice and water. Mix until a stiff dough is formed and knead it for about 1 minute. Divide the dough into 10 equal balls.

  3. Heat the oil in a wok or other suitable pan for deep-frying over a medium heat. Fry the dumplings until they are crisp and golden brown. Drain on kitchen paper and set aside.

  4. For the vegetable curry: grind the coconut in a coffee grinder and mix in a bowl with the coriander, 10ml/2 tsp of the garlic, 10ml/2 tsp of the ginger, the chilli powder and turmeric. Add 150ml/4fl d cup water and stir until it forms a paste. Alternatively, put the coconut in 150ml/4fl ol cup water, bring to the boil and allow to cool, then purée in a blender along with the spices. Set the purée aside.

  5. Heat the oil over a medium heat and add the asafoetida and the remaining garlic and ginger, and cook until they begin to brown.

  6. Add the coconut spice paste to the pan, increase the heat slightly, and cook for 3–4 minutes, stirring.

  7. Add the potatoes to the pan and pour in 450ml/16fl oz/1 ¾ cups warm water. Bring the mixture to the boil, reduce the heat to low, cover the pan and cook for 7–8 minutes.

  8. Add the aubergine and sweet potato, bring back to the boil, reduce the heat to medium, cover and cook for 5–6 minutes.

  9. Add the green beans and the banana slices, cover and cook for 4–5 minutes. Add the dumplings to the pan and cook for 3–4 minutes longer.

  10. Remove from the heat and serve with any Indian bread.

Per portion Energy 523kcal/2182kJ; Protein 7.8g; Carbohydrate 47.6g, of which sugars 5.8g; Fat 35.1g, of which saturates 9.8g; Cholesterol 0mg; Calcium 98mg; Fibre 5.8g; Sodium 30mg.