GUJARATI SURTI UNDHIYU | AUTHENTIC GUJARATI UNDHIYU RECIPE

Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India. The name of this dish comes from the Gujarati word “undhu”, which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed “matlu”, which are fired from above. The dish is a seasonal one, comprising the vegetables that are available during the winter, including green beans or new peas, small eggplants, muthia (dumplings/fritters made with fenugreek leaves, potatoes, and purple yam.

Surti Undhiyu aka Gujarati Undhiyu, is a winter delicacy. Surti Undhiyu is a combination of winter veggies and fenugreek dumplings cooked in an aromatic blend of spices. The traditional Undhiyu is a seasonal curry as some of the classic ingredients like Surti papdi, green peas, potatoes, Purple Yam, eggplant and raw banana.

INGREDIENTS FOR SURTI UNDHIYU

For Undhiyu (Veggies):

·         5-6 Baby Eggplants (Use Green And Purple)

·         4-5 Potatoes Medium Sized

·         1 Cup Purple Yam/Kand (Peeled And Chopped)

·         1 Raw Banana

·         ¼ Cup Fresh/Frozen Green Peas

·         ½ Cup Fresh/Frozen Tuvar/Lilva Beans

·         1 Cup Chopped Surti Papdi

·         7-8 Fried Methi Muthia

For Green Paste:

·         ½ Cup Fresh/Frozen Tuvar/Lilva Beans

·         ¼ Cup Fresh/Frozen Green Peas

·         ½ Cup Grated Fresh Coconut

·         ¼ Cup Chopped Coriander Leaves

·         1-Inch Ginger Piece

·         2-3 Green Chilis

·         ¼ Cup Roasted Peanuts (Optional)

·         1-2 Tsp Sesame Seeds (Optional)

·         1 Tsp Sugar

·         Salt

Other Ingredients:

·         Oil For Deep Frying

·         2 Tbsp Oil For Tempering

·         ½ Tsp Cumin Seeds

·         ¼ Tsp Mustard Seeds

·         ¼ Tsp Hing (Asafoetida)

·         ½ Tsp Turmeric Powder

·         ½ Tsp Red Chili Powder

·         1 tsp Garam Masala

·         Salt

For Garnishing:

·         Chopped Coriander Leaves

·         Grated Fresh Coconut

 

 Check out other delicious curry recipes you might enjoy –

1)      DHABA STYLE HANDI PANEER | हांडी पनीर

2)      BOMBAY VEGGIE CHEESE SANDWICH

3)      PANEER CHANGEZI | पनीर चंगेजी

4)      KUNDRU FRY | IVY GORD FRY

5)      PUNJABI SARSON DA SAAG

INSTRUCTIONS FOR MAKING GUJARATI UNDHIYU

Making Green Paste:

1.       Add all green paste ingredients (green peas, fresh lilva beans, grated coconut, green chilis, coriander leaves, ginger, salt and sugar) in a mixer jar or grinder.

2.       Make a coarse paste and keep it aside.

Preparation to Make:

1.       Wash and clean the potatoes and baby eggplants, then cross-cut (make a cross slit) and keep aside.

2.       Remove skin of the raw banana and cut into small cube size pieces.

3.       Take a kadhai/deep pan and heat oil. First deep fry the purple yam and banana pieces till golden brown,

4.       Then deep fry potatoes and eggplants (do not over fry potatoes and eggplants).

5.       Remove the fried ingredients on kitchen paper.

6.       Now stuff the green paste into the fried eggplants and potatoes and keep aside the remaining paste.

Making Undhiyu:

1.       Take a big pot or pressure cooker and add 2 tbsp oil. Once hot enough, add cumin seeds, mustard seeds and hing. Buy on Amazon

2.       Then add the chopped surti papdi and sauté it for a few seconds, then place the stuffed potatoes, Methi Muthia, fried purple yam and banana pieces, then add fresh Lilva beans and green peas layer wise.

3.       Now spread the leftover green paste, turmeric, red chili powder, garam masala and salt, then sprinkle ¾ cup of water over it.

4.       Now for the last layer put the stuffed eggplants, then cove the lid and cook it all veggies on medium flame about 10-12 mins.

5.       If you are using a pressure cooker, then just cook it till 2-3 whistle only.

6.       Surti Undhiyu is ready now. Remove the lid, sprinkle some chopped coriander leaves, mix all the cooked veggies gently.

Garnish it with fresh grated coconut and serve Surti Undhiyu with Puri or Paratha along with a lemon wedge.

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