Authentic Gujarati Surti Undhiyu V3 with Warm Soft Puris
A celebrated winter masterpiece from Surat, this traditional mixed vegetable casserole combines fresh winter greens, tubers, and spiced lentil dumplings. Slow-cooked to perfection, it offers a harmonious blend of sweet, spicy, and savory flavors.
105min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Prepare the masala stuffing by mixing grated coconut, cilantro, crushed peanuts, sesame seeds, ginger-green chili paste, turmeric, red chili powder, coriander-cumin powder, jaggery, and salt in a bowl.
2
Stuff the slit baby potatoes and brinjals generously with the prepared masala mixture.
3
In a heavy-bottomed pot, heat oil and add carom seeds along with a pinch of asafoetida.
4
Layer the vegetables starting with the peeled potatoes, stuffed brinjals, broad beans, pigeon peas, raw banana cubes, and place the pre-made muthia on top.
5
Sprinkle the remaining masala over the layers, add half a cup of water around the edges, cover tightly, and cook on low heat for 45 to 50 minutes until all vegetables are tender.
6
Gently toss the contents of the pot to combine the flavors without breaking the vegetables.
7
Serve hot alongside freshly rolled warm soft puris.
Ingredients
1 cup fresh pigeon peas (surti papdi)
1 cup broad beans (valor papdi)
1 cup baby potatoes, peeled
1 cup small purple brinjals, slit
1 cup raw bananas, cubed with skin
1 cup muthia (fried fenugreek dumplings)
1 cup grated fresh coconut
1/2 cup fresh cilantro, finely chopped
2 tablespoons roasted peanuts, crushed
1 tablespoon sesame seeds
1 tablespoon ginger-green chili paste
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 tablespoon coriander-cumin powder
1 tablespoon jaggery, grated
Salt to taste
3 tablespoons mustard oil or vegetable oil
1/2 teaspoon ajwain (carom seeds)
A pinch of asafoetida (hing)
Warm soft puris for serving
*This AI-generated recipe may contain inaccuracies.