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Surti undhiyu

Different regions of Gujarat have different ways to make undhiyu. We belong to South Gujarat so here the undhiyu is made by marinating the vegetables in green paste. This undhiyu is also known as Surti undhiyu or green undhiyu. This undhiyu is called green undhiyu since red chilli powder is not used in this recipe only green chillies are used! Hope you like this winter special recipe

  • Prep time:
  • 30mins
  • cook time:
  • 40mins
  • serves:
  • 5-7

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Ratings

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Vegetarian

Level : Moderate

Tags

  • Main Course
  • Veg
  • #contest140
  • #WinterRecipesContest
Ingredients

Ingredients For Surti undhiyu

Methods
  • 1. Make the green paste by grinding green chillies, garlic cloves, ginger, coriander leaves and 1/2 tsp salt into smooth paste and divide it into 3 parts.
  • 2. Add one part to Indian beans (surti-papdi) and coat it properly. Let the beans get marinated with the green paste.
  • 3. Add second part to potatoes, sweet potatoes and purple yam. Let them also get marinated in the green paste.
  • 4. Last part add to the stuffing to be filled in the brinjals. Stuff the brinjals using spring onions, green pigeonbeans, coriander seeds powder, cumin seeds powder and turmeric powder.
  • 5. Stuff the brinjals with the stuffing and keep it aside for sometime.
  • 6. Mix fenugreek leaves, besan, 1/2 tsp salt, cashews, resins and the spices for methi bhajiyas/muthiyas and make small dumplings.
  • 7. Deep fry them in oil on medium heat till they turn golden brown.
  • 8. In a pressure pan put oil for tempering and add mustard seeds and fenugreek seeds. Heat it.
  • 9. After mustard seeds crackles add asafoetida, turmeric powder, coriander seeds powder and cumin seeds powder.
  • 10. Now first make the layer of marinated surti-papdi, the stuffed brinjals and finally place the layer of potatoes, sweet potatoes and purple yam. Add 1/2 cup water and 2 tsp salt to it.
  • 11. Pressure cook till one whistle and then on slow flame for 15 mins.
  • 12. Now on the cooked vegetables make layer of the meethi bhajiyas, banana and tomato.
  • 13. Cover the pressure pan with the lid but no whistle and heat it for about 10 mins.
  • 14. Serve the ready undhiyu topped with fine namkin sev. Serve puri, jalebi and tilgud along with the Surti undhiyu.

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