Tuesday, 16 November 2021

Easy Gujarati Style Surti Undhiyu Recipe

 Easy Gujarati Style Surti Undhiyu Recipe

Here is an authentic recipe of Surti Undhiyu, A Gujarat's Signature Winter Dish
Surti Undhiyu is a traditional Gujarati recipe cooked with a whole variety of mixed vegetables and whole ground spices.
It is difficult to prepare Undhiyu in a small quantity due to the number of vegetables that go into its making. Even if you add just 100 gms of each, you will get almost a kilo of Undhiyo. Ms Meena Parikh shares her secret recipe and a big box of Surthi Undhiyo with me.



As soon as winter sets in, the vegetable sellers in Gujarati dominated areas of Mumbai will stock up on the various vegetables that are needed for this wonderful dish. This delectable undhiyu recipe is made with methi muthiyas, baby potatoes, baby eggplants, yam, surti vaal, toor dal, coconut, coriander leaves, garam masalas and a melange of other spices that gives an aromatic flavour to the dish.



If you haven't tried this dish yet, this is the right to make it

 Happy cooking!



Easy Gujarati Style Surti Undhiyu Recipe

INGREDIENTS

  

For Methi Muthiya

1 cup methi leaves

½ cup coriander leaves

½ cup gram flour

½ cup coarse wheat flour

¼ tsp turmeric powder

1 tsp red chilli powder

Salt to taste

2.5 tsp sugar

¼ tsp baking soda

1 tsp ginger paste

1 tsp green chilli paste

2 tsp lemon juice

3 tbsp oil

1 tbsp water

Oil for deep frying

For Masala

¼ cup peanuts

2 tbsp sesame seeds

Salt to taste

3 tsp red chilli powder

½ tsp turmeric powder

2 tsp coriander powder

1 tsp ginger paste

1 tsp garlic paste

2 tbsp lemon juice

½ cup coriander leaves

For Undhiyu

½ cup purple yam kand

½ cup sweet potatoes

5 small brinjals

5 small potatoes

4 green chilli

¾ cup oil

1 tsp cumin seeds

½ tsp carom seeds

2 dry red chilli

1 inch cinnamon

3 cloves

1 bay leaf

Pinch of Hing

1 tbsp chopped garlic

1 tsp chopped ginger

1 cup surti papdi

1 cup fresh tuvar dana

½ cup green peas

2 chopped tomatoes

Salt to taste

½ tsp turmeric powder

2 tbsp red chilli powder

2 tbsp coriander powder

¾ cup water

2 tsp tamarind pulp

1 tbsp sugar

1 tsp garam masala

For Tadka

4 tbsp oil

1 tbsp kashmiri red chilli powder



Easy Gujarati Style Surti Undhiyu Recipe


INSTRUCTIONS

 

Making Muthia:

1.   In a mixing bowl, add methi leaves, coriander leaves, wheat flour, besan, spices (turmeric, red chili powder), salt, sugar, baking soda, ginger paste, green chilies, oil, and lemon juice in a bowl. Mix well. 

2.   Now add little water at a time and knead into smooth and soft dough. Don’t add too much water otherwise, it becomes too sticky. 

3.   Grease your palm with oil and roll muthiya into small oval-shaped dumplings.

4.   Fry the muthiyas on medium flame till it becomes crispy and brown.

Making Masala

1.  In a mixture jar, add peanuts, sesame seeds, salt, red chili powder, turmeric powder, and coriander powder. Grind into a coarse mixture.

2.   Now add ginger paste, garlic paste, coriander leaves, and lemon juice. Mix well. Keep aside to use later.

Making Undhiyu Recipe:

1. Fry purple yam (kand) and sweet potatoes on medium flame. 

2.   Now fry raw banana pieces on medium flame. Keep all fried vegetables aside. 

3.   Make a cross ‘+’ sign at the upper part of the baby eggplant, potatoes, and green chili. Stuff the center with prepared masala. 

4.   Add remaining masala and fried veggies.

5.   Heat oil in a pan, add cumin seeds, ajwain, dry red chili, cinnamon, cloves, bay leaf, and a pinch of hing.

6.   Now add chopped ginger and garlic. Sauté for a minute.

7.   Add surti papadi, tuvar dana, and green peas. Cover and cook vegetables till it slightly cooked and become soft.

8.   Add chopped tomatoes and salt. Cook tomatoes till it becomes slightly soft.

9.   Now add turmeric powder, red chili powder, and coriander powder. Mix well.

10.  Add stuffed veggies and masala coated veggies on the surface of papadi and dana layer.

11.    Now add masala coated fried veggies on the layer of stuffed veggies.

12.   Add water and cover and cook undhiyu on low flame for 15-20 minutes.

13.   Then add tamarind pulp, sugar, and garam masala. Mix well.

14.  Add stuffed chilies and muthiya. Cover and cook for 5 minutes so all flavored absorb in muthiya.

15.  Now in a pan, heat oil. When the oil is heated switch off the flame and add red chili powder. Immediately pour tadka on undhiyu. Mix well.

16.  Garnish with coriander leaves and serve undhiyu with puri or paratha.



The recipe is a tad bit complicated but totally worth every effort. 

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