Saucepans and Spices

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SURTI UNDHIYU

Shilpa Anand

Homemade Surti Undhiyu
Gujarati style mixed vegetables with Methi Muthiya

INGREDIENTS FOR THE MASALA:

  • ⅓ cup fresh coconut 

  • 1tsbp peanuts

  • 2tbsp coriander leaves

  • 100 gms green garlic( white part only) 

  • 3-4 green chilies

  • 1tbsp ginger paste

  • 1tbsp garlic paste 

  • ¼ tsp turmeric powder

  • ½ tbsp coriander seeds powder

  • ½ tbsp jeera powder

  • 1tsp Shilpa’s Masala Mill garam masala

  • ¾ - 1 tsp ajwain ( carrom seeds)

  • 2tbsp of dry coconut ( grated)

  • 2tbsp sugar 

  • 1tbsp white sesame seeds

  • ½ tsp Hing 

  • 1-2 tbsp oil 

  • 2-3 tbsp Green garlic leaves chopped

  • 2-3 tbsp coriander chopped 

  • Salt to taste 

INSTRUCTIONS TO PREPARE MASALA:

  • Coarsely grind the green garlic, fresh coconut, peanuts, green chilies, and coriander 

  • Transfer to a large bowl

  • Add ginger paste, garlic paste, jeera powder, coriander powder, turmeric powder, garam masala, ajwain seeds, and salt. Mix well

  • Add sesame seeds, grated dry coconut, and sugar to the mixture 

  • Add Hing, green garlic leaves and coriander leaves( leave some leaves for garnish ) 

  • Now add oil ( recommended to use the same oil used to fry the Methi muthiyas as that oil is flavored with Methi and spices) 

  • Mix well

  • Your Undhiyu masala is ready 

VEGETABLES:

  • 1cup papdi or Flat beans( chopped and the seeds separated ) 

  • 1unripe banana( raw) cut into 3-4 thick slices

  • 1purple yam cut into chunks

  • 1sweet potato cut into chunks

  • ½ cup baby potatoes ( peeled and cut into halves) 

  • 6-7 brinjals ( eggplant, baingan)  ( slit into 4 parts still attached to stem) 

  • ½ cup peas

OTHER INGREDIENTS FOR THE UNDHIYU:

  • 2 tsp ginger garlic and green chilly paste

  • 1cup of Methi muthiyas( recipe in another blog)

  • Few coriander leaves for garnish

  • Few green garlic leaves for garnish

  • ½ tsp ajwain

  • ¼ tsp Hing 

  • 4-5 tbsp oil 

  • ¼ tsp cooking soda( optional) 

  • ½ to 1 cup of water 

TO PUT IT ALL TOGETHER:

  • Coat the masala onto the yam, potatoes and sweet potatoes 

  • Add cooking soda to the masala. Mix well 

  • Stuff masala into the eggplants

  • Slit raw banana slices on one side and stuff masala in that too

  • Keep all stuffed vegetables aside 

  • Now take a large pressure cooker 

  • Heat up oil 

  • Add ajwain , Hing and the ginger garlic and chilly paste 

  • Fry for a min

  • Add the papdi and fry on med-high for 2-3 mins

  • Add the remaining prepared masala in the papdi 

  • Fry for another 2-3 mins

  • Now start layering all the vegetables on top of the papdi layer 

  • Lastly, add a layer of Methi muthiyas on the surface

  • Add water as needed 

  • Close cooker and pressure cook for around 3 - 4 whistles( depending upon your pressure cooker) 

  • Switch off the flame and let the cooker cool down

  • Open and check if all the vegetables are cooked thoroughly 

  • Garnish with coriander and green garlic leaves

  • Your mouth-watering Surti Undhiyu is ready 

  • Enjoy

SPICE LEVEL: 🌶🌶