Gujarati Surti Undhiyu

Gujarati Surti Undhiyu

Undhiyu very popular dish in Gujarati cuisine. It is a one pot dish which incorporate all vegetables along with coconut and lots of fresh coriander leaves.

In different part of Gujarati it prepared in different way such as Surti Undhiyu, Kathiyawadi style and Malta Undhiyu. It traditionally made in clay pot and instead of pressure cooker. It’s definitely a delight for vegetarian people.

Ingredients:

For Muthiya

½ cup wheat flour

½ cup besan/ gram flour

2 tbsp corn flour

1 tbsp oil

1 tsp sesame seeds

1 tsp red chili powder

Salt as per taste

½ tsp sugar

1 tsp lemon juice

2 cup chopped fresh fenugreek leaves

water as per need

oil for frying

For Undhiyu masala

1 cup coconut

Half bunch fresh coriander leaves

1 tsp turmeric

1 tbsp red chili powder

1 tbsp cumin powder

1 tbsp coriander powder

1 tbsp garam masala powder

salt as per taste

1 tbsp sesame seeds

1 tbsp sugar/jaggery

1 tbsp raisins

2 tbsp ginger+garlic+green chili paste

half lemon juice

2 tbsp oil

vegetables

6-7 small eggplants

4-5 small potatoes

300 grm surti papadi/ Hyacinth beans/Indian flat beans

250 gm Yam cut into ¾ inch cubes

1 raw banana

1 tsp carom seeds

3 tbsp oil

Instruction:

1. Open up surati papadi and separate beans from it. Slit potatoes and eggplant (do not slit completely)

2. Make muthiya, mix together gram flour, wheat flour, chopped fresh fenugreek leaves, corn flour, sesame seeds, red chili powder, sugar, lemon juice and Salt as per taste with 2 tbsp oil and make stiff dough.

3. Divide into small portions and shape it into ine inch long and half inch tick roll.

4. Heat oil for frying and fry all muthiyas in batches, keep flame on medium-low.

5. In a bowl mix together fresh coriander leaves, coconut, ginger garlic chili paste, red chili powder, turmeric, cumin powder, coriander powder, garam masala powder, salt, sugar, sesame seeds, raisins and lemon juice. Mix everything together.

6. Stuff the prepared mixture in potatoes and eggplant, Coat mixture to all vegetables.

7. Heat the oil in thick bottom pan, add carom seeds and sauté till fragrant.

8. Add surati papadi along with its beans first in oil, sauté for 2-3 minuets. Then spread layers of yum, potatoes and eggplant. Add muthiyas on top layer.

9. Add 1 cup of water or till papadi and beans deep in water.

10. Pressure cook to 2 whistles or cook on stove top until all vegetables are almost tender

11. Toss vegetables occasionally, but do not use spoon to stir.

12. Serve hot with roti or chapatti.