For the masala sauce
2.5cm/1in piece ginger, peeled and chopped
2 small red chillies, seeds removed, flesh chopped
1 tbsp lemon juice
3 tbsp chopped fresh coriander, leaves and stalks, plus extra to garnish
1 tbsp ground coriander
1 tsp ground cumin
¾ tsp carom seeds, available from specialist Asian supermarkets
85g/3oz freshly grated coconut, plus extra to garnish
1½ tsp salt
1 tbsp sugar
2 tbsp ground roasted peanuts
For the curried vegetables
5 tbsp vegetable oil
1 tsp mustard seeds
1 potato, peeled and cut into 4cm/1½in pieces
4 small aubergines, trimmed and cut in half lengthways
1 sweet potato, peeled and cut into 4cm/1½in pieces
1 parsnip, peeled and cut into 2.5cm/1in rounds on the diagonal
200ml/7fl oz water
For the masala sauce, blend the ginger, green chillies and lemon juice to a paste in a food processor. Add a splash of water to loosen and bind the mixture.
Add the coriander and blend again until the coriander is well combined but retains its texture.
Add the remaining masala ingredients and stir well until combined.
For the curried vegetables, heat the oil in a non-stick pan over a medium heat. Add the asafoetida and fry for 20 seconds, or until fragrant.
Add the mustard seeds and fry for 30 seconds, or until they start to pop. (CAUTION: keep the pan away from the eyes and face.) Add the potatoes, aubergines, sweet potato and parsnip pieces and fry for 3-4 minutes, stirring regularly, or until the vegetables are golden-brown.
Stir in the masala sauce so that it coats the vegetables. Add the water, stir to combine, then bring the mixture to the boil. Cover the pan with a lid, reduce the heat and simmer for 20-25 minutes, shaking the pan occasionally.
To serve, divide the Gujarati undhiyo among six serving plates and sprinkle over the fresh chopped coriander and freshly grated coconut, to garnish.