Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, surati undhiyu. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

વિપુલ દેસાઇ દ્વારાં - સુવિચાર,હેલ્થ ,જોકસ,શાયરી,વિડીયો,ન્યુઝ. In Surti style, vegetables are stuffed with coconut-peanut masala whereas in Kathiyawadi style, it is prepared without stuffing the vegetables. Surti Undhiyu is a special mixed vegetable dish, which is prepared with whole and ground spices.

Surati undhiyu is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Surati undhiyu is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook surati undhiyu using 41 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Surati undhiyu:

1. Prepare 150 grams surti papdi / surti papdi and valor papdi 1/2 cup fresh pigeon peas (fresh tuvar)
2. Take 8-10small baingan (brinjals)
3. Prepare 150-200 grams baby potatoes
4. Take 100 grams sweet potato
5. Make ready 1medium large grams raw banana
6. Get 150 grams purple yam (kand)
7. Get for methi muthia:
8. Get 1 cup methi leaves (fresh fenugreek leaves) - finely chopped
9. Make ready 1 pinch baking soda
10. Prepare 1 cup besan (gram flour)
11. Get 1 Tsp sesame seeds (safed til)
12. Make ready 1 Tbsp ginger + green chilli paste
13. Get 1/4 Tsp turmeric powder (haldi)
14. Get 1/4 tsp red chilli powder (lal mirch powder)
15. Take 1/4 tsp cumin powder (jeera powder)
16. Make ready 1/4 tsp coriander powder (dhania powder)
17. Take 1 tsp oil
18. Make ready 1 tsp sugar or add as required
19. Make ready 1/2tsp salt or add as required
20. Get 1 tbsp lemon juice
21. Get 1-2 tbsp water or as required
22. Get for green masala
23. Prepare 1 cup tightly packed grated coconut
24. Get 3 tbsp finely chopped coriander leaves OR ¼ cup finely chopped coriander leaves
25. Get 2 tbsp sesame seeds (safed til)
26. Get 1/4 tbsp ginger paste
27. Make ready 1/2 tbsp garlic paste
28. Prepare 1 tbsp green chilli paste OR 2 to 3 green chilies crushed to a paste in mortar-pestle
29. Take 1/4 tbsp turmeric powder (haldi)
30. Make ready 1/2 tbsp red chilli powder (lal mirch powder)
31. Take 3 tbsp coriander powder (dhania powder)
32. Get 2 tbsp cumin powder (jeera powder)
33. Get 1 tbsp lemon juice
34. Make ready 1 tbsp sugar or add as per taste
35. Get 1 tbsp salt or add as required
36. Make ready for tempering undhiyu
37. Make ready 1/4 tsp ajwain (carom seeds)
38. Make ready 1/2 tsp cumin seeds (jeera)
39. Take Pinch asafoetida (hing) OR 2 to 3 pinches of asafoetida
40. Prepare 1/2 cup water
41. Take 4-5 tbsp sesame oil or peanut oil or any oil

Gujarati / Surti Undhiyo Puri - a winter special and Uttarayan (Sankranti ) signature dish : a rustic mix vegetable dish that celebrates the season's freshest and best produce. A winter special dish and in Gujarati homes, no Gujarati meal will be complete without this soulful bowl of undhiyu and crispy fried pooris. Surti Undhiyu aka Gujarati Undhiyu, is a winter delicacy. This Surti Undhiyu recipe is very popular in Surat, Gujarat.

Instructions to make Surati undhiyu:

1. String and pod the surti papdi beans. i used half-half of surti papdi (hyacinth beans) and valor papdi (fava beans). after stringing them and halving them, rinse very well. strain and keep aside. i used 150 grams of beans which yielded 2 cups stringed
2. In a bowl of water, peel, rinse and place the other veggies - 10 to 12 baby potatoes, 1 medium sweet potato, 2 cups chopped purple yam. also keep 8 to 10 small brinjals. - note that the only the upper stalk of the brinjals have been removed and they have not been slit. you can also just rinse and keep the brinjals aside..
3. Preparing methi muthia for undhiyu recipe: - - take 1 cup tightly packed methi leaves, finely chopped and 1 cup besan or gram flour in a mixing bowl.add a pinch of baking soda, ¼ tsp turmeric powder, ¼ tsp red chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, ½ tbsp oil, ¾ to 1 tsp sugar or jeggry add as required, ½ tsp salt or add as required and 1 tbsp lemon juice.just mix everything and keep aside covered for 10 to 15 minutes.
4. Then add 1 to 1.5 tbsp water and mix really well. keep the mixture slightly sticky, so that the methi muthia remains soft after cooking. - apply some oil in your palms and shape the muthias. keep aside covered with a bowl or lid. if you want you can also deep fry methi muthia. if fried then add lastly once the undhiyu is done and simmer for 4 to 5 minutes..
5. Making green masala mixture for undhiyu: - - take tightly packed grated coconut and finely chopped coriander leaves, ginger, garlic cloves and green chilies. grind all three of them together. if using ready paste then add ginger paste, garlic paste, green chilli paste..
6. Now add sesame seeds, ginger paste, garlic paste green chilli paste, turmeric powder, red chilli powder, coriander powder, 2 tsp cumin powder, lemon juice, sugar, salt. Methi, mix very well and then check the taste. add more lemon juice, salt or sugar if required….
7. Stuffing veggies: - - from the base, give a criss cross slit to the brinjals and stuff the masala in it. in the same way also, stuff the masala in the potatoes too. if you want you can stuff the masala in the raw bananas also.(If u are using banana)keep the stuffed veggies aside. some stuffing masala will be left. keep this aside.
8. Cooking undhiyu: - heat goroundnut oil in a pressure cooker. add ajwain or carom seeds & cumin seeds. stir and fry the ajwain and cumin seeds till they change their colour. after a few seconds. - now add the stringed and podded beans. if you are using fresh pigeon peas, you can add them at this step.
9. Stir well.to preserve the green colour of the beans you can add a pinch of soda. If you want..i didnt add. - again stir very well and saute for 3 minutes on a low to medium flame. then make a meat layer of the beans at the bottom.
10. Then place the chopped purple yam in a meat layer. - then make another layer of chopped raw bananas and sweet potato. - now sprinkle masala evenly. don't stir. - make a next layer of stuffed brinjals and potatoes. And water from the sides. don't stir.
11. Now gently place the prepared methi muthia in a layer. sprinkle of salt all over. - cover the pressure cooker with it's lid and pressure cook on a medium to high flame for 2 to 3 whistles or for 10 to15 minutes.
12. When the pressure settles down on it's own, remove the lid and gently mix everything without breaking the stuffed veggies.
13. While serving if you want, you can garnish undhiyu with chopped coriander leaves or some grated coconut. serve undhiyu with pooris. - So the surati undhiyu is ready to serve..
14. So surti undhiyu is ready to serve.

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. Surti undhiyu is a variant that is served with puri at weddings and banquets. Again it is a mixed vegetable casserole, made with red lentils and seasoned with spices, grated coconut, and palm sugar in a mild sauce. It is garnished with chopped peanuts and toasted grated coconut, and served with rice.

So that’s going to wrap it up with this special food surati undhiyu recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!