Surti Undhiyu /Surti Undhiyo

India is a multi cultured multi  religion and multi language country.There are so many castes, dressing styles and of cource,various methods of cooking food.

Today , we are going to make an authentic Gujrati recipe called Undhiyu.In Gujrat,it's made in winter season especially on the occasion of Uttarayan.

Undhiyu is the popular dish of Surat in Gujrat hence it is named as Surti Undhiyu.

It is a combination of vegetables cooked with spices and fried flour balls called as Muthiya.

Let's look for the ingredients:

       Ingredients:

For Muthiya

Fenugreek leaves plucked washed and chopped finely - 4 cups

Coriander leaves washed and chopped finely - 2 cups

Wheat flour - 2 cups

Chickpea flour - 2 cups

 Green chilly paste 1 teaspoon 

Garlic paste 1 teaspoon

Coriander seeds crushed - 1 tablespoon

Sesame seeds -1/2 teaspoon

Water - 1/2  cup or as required 

Salt - 1 tablespoon or to taste 

Sugar - 3 tablespoons or as required 

Oil - for deep frying

For Green Masala

Fresh coconut grated  - 4 cups

Raw peanuts - 3 cups 

Coriander leaves chopped finely - 4 cups 

Green garlic with white part chopped finely - 2 cups 

White sesame seeds -4 tablespoons

Carrom seeds - 2 tablespoons

Coriander seeds -2 tablespoons

Cumin seeds - 1 tablespoon

Sugar - 4 to 5 tablespoons

Green chilly paste - 2 tablespoons

Garam masala powder -2 tablespoons

Red chilly powder - 1 tablespoon

Lime juice - 2 tablespoons

Salt - 4 tablespoons or to taste

Vegetables:

Elephant foot (suran) diced -1cup

Baby Potatoes or potato diced - 1 cup

Sweet potatoes diced - 2 cups

Purple Yam (Kand) diced - 1 cup

Pigeon peas (tuvar )  -2 cups

Broad Beans (Surti Papdi) - 4 cups 

Small sized brinjals - 6  to 7

Raw banana sliced - 1 cup

Method:

Let's begin from making the muthiya.

Combine all Ingredients for Muthiya (Fenugreek leaves plucked washed and chopped finely,Coriander leaves washed and chopped finely,Wheat flour ,Chickpea flour, Green chilly paste ,Garlic paste,Coriander seeds crushed,Sesame seeds,Water ,Salt ,Sugar)in a bowl.Mix well with crumbling lightly with your palm so that fenugreek and coriander will release their juices.Rest the mixture for 5 minutes by covering.

After 5 minutes , mix and knead the  dough adding a little water and a tablespoon of oil. 

The dough should be tight than the dough we knead for chapati.

Now make balls small than a lemon and deep fry them untill they are crunchy.Muthiyas are ready.

Next process is making green masala which adds the main taste to undhiyu.

For this , combine all the Ingredients For Green Masala (Fresh coconut grated  cups,Raw peanuts,Coriander leaves chopped finely ,Green garlic with white part chopped finely,White sesame seeds ,Carrom seeds  tablespoons,Coriander seeds,Cumin seeds,Sugar Green Chilly paste ,Garam masala powder ,Red chilly powder Lime juice and Salt.)

Here os Green Masala is ready.

Divide this Green masala into two portions.One portion will be used for stuffing and marinating the veggies and the another will be used for making the gravy.

To stuff this masala in potatoes ,brinjals, raw banana,make a criss-cross slit on each baby potato,brinjal and raw banana.Do not let the segments separate.Now stuff the Green Masala into these vegetables.And marinate other  vegetables (elephant foot,purple yam , broad beans,pigeon peas and sweet potatoes) with remaining masala.

Now we will follow the final step.Heat a pressure cooker on a low to medium gas flame and add a generous amount of vegetable oil in it.When oil is little hot, add the green chilly and garlic paste into it.Saute the paste for 1 minute.Then add turmeric powder and a teaspoon of asafoetida powder to it.Fry for a second and quickly arrange the stuffed potatoes, brinjals and bananas.Add the 2nd portion of Green masala and all of the marinated vegetables, and a cup of water with salt to taste.

Cook this mixture on a slow to medium gas flame till two whistles.

After that low the gas and cook for another 3 to 4 minutes.Then switch off the gas and let the cooker completely cool down.

When the cooker is completely cooled down , open the lid and check the vegetables if they are soft and tender by poking the knife.Beans can be checked by pressing lightly.Adjust the consistency and add half cup of water if needed.But I recommend, it should be dry like the traditional Undhiyu.

And here , the mouth watering , delicious Undhiyu is ready for you!

This dish does not need any garnishing but if you want, you may garnish with grated fresh coconut or coriander leaves.

Serve with Poori.

Servings :10 people.

Surti Undhiyu