Introduction

Hey there, food lovers! Hi, my name is Ajay Chopra and I am excited to share one of my all-time favourite recipes with you today: Surti Undhiyu But before I get into the specifics, let me tell you about a memorable time in my cooking journey. It was while I was travelling in India that I found this wonderful dish. I was interested in the smell coming from a street vendor's cart, and after just one bite, I was hooked. It is been my goal to get that unforgettable taste in my own cooking ever since. Also, guess what? I have got it just right! Let us start cooking!

 

Ingredients:

 

For Methi Muthiya:

• Methi (chopped): 3-4 cups

• Salt: 1 tsp

• Sugar (powdered): 1 tsp

• Ajwain: 1 tsp

• Turmeric powder: ½ tsp

• Red chili powder: ½ tsp

• Hing: ½ tsp

• Sesame seeds: 2 tsp

• Wheat flour: 3 tbsp

• Besan: 3 tbsp

• Lemon: ½ pc

• Green garlic (chopped): 1 tbsp

• Coriander (chopped): 1 tbsp

• Hot oil: 2 tbsp

• Oil (for deep frying)

For Vegetables:

• Raw banana: 2 pcs

• Brinjal: 6-7 pcs

• Baby potato: 10-12 pcs

• Purple yam: 500 gms

• Sweet potato: 500 gms

• Surti papdi: 1 cup

• Val papdi: 1 cup

• Val papdi beans: ½ cup

• Tuvar beans: 1 cup

For Green Masala:

• Coriander: a handful

• Green garlic: a handful

• Green chili: 2-3 pcs

• Peanuts (roasted): ¼ cup

• Sesame seeds: 2 tbsp

• Ginger-garlic-green chili paste: 1 tbsp

• Salt: 1 tsp

• Sugar (powdered): 1 tsp

• Jeera powder: ½ tsp

• Turmeric powder: ½ tsp

• Coriander powder: 1 tsp

• Garam masala powder: ½ tsp

• Hing: ½ tsp

• Lemon: ½ pc

• Grated coconut: 1 cup

For Tempering:

• Oil: ½ cup

• Ajwain: 1 tsp

• Salt: ½ tsp

• Water: as required

Instructions:

 

For Methi Muthiya:

1. Prepare the Methi: Clean and chop fresh methi (fenugreek leaves). Add a pinch of salt and a dash of sugar to the methi and let it rest.

2. Squeeze and Mix: Squeeze out the excess moisture from the methi and transfer it to a mixing bowl. Add ajwain, turmeric powder, red chili powder, hing, sesame seeds, wheat flour, besan, lemon juice, chopped green garlic, and coriander. Mix well.

3. Deep Fry Muthiya: Heat oil in a kadhai. Drop spoonfuls of the muthiya batter into the oil and deep fry until golden brown. Remove and set aside.

 

 

For Vegetables:

1. Clean and Prep the Vegetables: Wash and clean all the vegetables. Cut brinjals and make deep cross gashes, soaking them in water. Prepare baby potatoes and raw bananas similarly. Peel and cube purple yam and sweet potato, placing them in water. Remove threads from surti papdi and val papdi, and cut val papdi into half-inch pieces.

2. Deep Fry Yams and Sweet Potatoes: Deep fry the purple yam cubes and sweet potato cubes. Set aside after frying.

 

 

For Green Masala:

1. Grind Ingredients: In a mixer jar, combine coriander, green garlic, green chili, peanuts, and sesame seeds. Grind to a paste with water.

2. Mix Spices: Transfer the green masala paste to a bowl. Add ginger-garlic-green chili paste, salt, sugar powder, jeera powder, turmeric powder, coriander powder, garam masala, hing, lemon juice, and grated coconut. Mix well.

 

 

For Undhiyu:

1. Saute Beans: Heat oil in a thick-bottomed pan, add ajwain, and let it crackle. Saute surti papdi, val papdi, val papdi beans, and tuvar beans. Add salt and mix well. Cover and cook on medium to low flame for 4-5 minutes.

 

2. Add Vegetables and Masala: Add stuffed vegetables, prepared green masala, and some water. Mix well. Cover and cook for an additional 7-8 minutes, stirring intermittently.

3. Final Cooking: Add fried purple yam cubes, sweet potato cubes, fried muthiyas, and warm water. Cook for another 4-5 minutes.

4. Serve: Your Surti Undhiyu is ready to be served. Serve with freshly fried hot puris and enjoy the rich flavors and textures.

 

 

About the Recipe:

Surti Undhiyu is a traditional Gujarati dish, often prepared during the winter season. The dish is a medley of seasonal vegetables like purple yam, sweet potatoes, and baby eggplants, all cooked together with a unique blend of spices. The addition of methi muthia, small fried dumplings made from fenugreek leaves, adds a delightful texture to the dish.

The preparation of Undhiyu is a labor of love, involving multiple steps to ensure that each vegetable is cooked to perfection. The use of green garlic, which is different from regular garlic, is crucial to achieving the authentic flavor of this dish. The green garlic, along with fresh coriander and peanuts, is ground into a paste that forms the base of the masala. This masala is then stuffed into the vegetables, which are carefully cooked to retain their shape and flavor.

Making Undhiyu is no less than a festival in itself, and in many Gujarati households, it is prepared every week during the winter months. It’s a dish that brings families together, not just to eat, but to cook and share in the experience of creating something truly special.

 

Cooking Tips:

1. Preparing Methi Muthia: Make sure to knead the methi muthia dough to the right consistency by adding hot oil to the mixture. This will give the muthia a perfect crisp texture when fried.

2. Stuffing Vegetables: While stuffing the vegetables with the masala, ensure that they are properly slit to allow the flavors to seep in during cooking. Also, don’t overstuff them, as this may cause the vegetables to break apart while cooking.

3. Green Garlic Usage: Green garlic is essential for the authentic taste of Undhiyu. It cannot be substituted with regular garlic as it has a much milder and fresher flavor.

4. Frying the Vegetables: Fry the harder vegetables like purple yam and sweet potatoes first, as they take longer to cook. Ensure the oil is not too hot to avoid burning the vegetables before they are fully cooked.

5. Layering the Vegetables: When layering the vegetables in the pot, start with the beans and then add the stuffed vegetables on top. This ensures even cooking and prevents the delicate vegetables from getting mashed.

 

Pairing Guide:

Surti Undhiyu is traditionally served with puris, which pair perfectly with the rich and flavorful dish. The combination of the crispy puris and the soft, spiced vegetables is simply irresistible. You can also serve it with steamed rice or roti for a lighter meal.

To complement the flavors of Undhiyu, a side of raita or yogurt is recommended. The coolness of the yogurt balances the spiciness of the dish. For a complete Gujarati meal experience, serve Undhiyu with a glass of buttermilk or chaas, which aids digestion and adds a refreshing touch to the meal.

 

Frequently Asked Questions:

1. What is Surti Undhiyu?

   • Surti Undhiyu is a traditional Gujarati dish made from a variety of seasonal vegetables, including purple yam, sweet potatoes, and eggplants, cooked together with a unique blend of spices and green garlic.

2. Can I use regular garlic instead of green garlic in Undhiyu?

   • No, green garlic has a distinct flavor that is essential for the authentic taste of Undhiyu. Regular garlic cannot replicate the same taste.

3. What vegetables are used in Surti Undhiyu?

   • The dish typically includes baby potatoes, purple yam, sweet potatoes, eggplants, and beans like surti papdi and valor papdi. Methi muthia is also added for texture.

4. How do I make methi muthia for Undhiyu?

   • Methi muthia is made from fenugreek leaves mixed with spices, flour, and a bit of hot oil for binding. The dough is then shaped into small dumplings and fried until crispy.

5. What makes Surti Undhiyu different from regular Undhiyu?

   • Surti Undhiyu is known for its use of green garlic and a specific combination of vegetables. The method of cooking, where vegetables are fried before being cooked together, is also distinctive.

6. How long does it take to cook Surti Undhiyu?

   • Preparing Undhiyu can take several hours, as it involves frying the vegetables, making the muthia, and then slow-cooking everything together to perfection.

7. Can I prepare Undhiyu in advance?

   • Yes, Undhiyu can be prepared a day in advance. In fact, the flavors often intensify when it is reheated the next day.

8. Is Undhiyu a vegetarian dish?

   • Yes, Surti Undhiyu is a completely vegetarian dish, traditionally made without any animal products.

9. What is the best way to serve Surti Undhiyu?

   • Surti Undhiyu is best served with puris or roti, accompanied by raita or yogurt, and a glass of buttermilk.

10. Why is Undhiyu considered a festive dish?

    • Due to its complex preparation and the variety of ingredients used, Undhiyu is often made during special occasions and festivals, making it a dish that brings people together.

 

 

 

 

 

 

 

 

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