Authentic Gujarati Surti Undhiyu V4 with Warm Soft Puris

Name: Authentic Gujarati Surti Undhiyu V4 with Warm Soft Puris
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 4
Cuisine: Gujarati
Ingredients: 2 cups fresh surti papdi (flat beans); 1 cup valor papdi; 1 cup purple yam (kand), cubed; 1 cup raw bananas, cubed with skin; 10-12 small eggplants (small baingan), slit; 1 cup fresh pigeon peas (tuver lilva); 1 cup fenugreek leaves (methi), finely chopped; 1 cup gram flour (besan); 1 cup grated fresh coconut; 1/2 cup fresh cilantro, finely chopped; 1/4 cup roasted peanuts, crushed; 2 tbsp sesame seeds; 1 tbsp ginger-green chili paste; 1 tsp ajwain (carom seeds); 1 tsp turmeric powder; 2 tsp red chili powder; 1 tbsp coriander-cumin powder; 1 tbsp jaggery, grated; Salt to taste; 1/4 cup mustard oil or peanut oil; A pinch of asafoetida (hing); Warm soft puris for serving

A delightful winter delicacy from Surat featuring a medley of fresh seasonal vegetables, stuffed baby eggplants, and crunchy muthias slow-cooked in aromatic green herb masala. Served piping hot with soft puris for an authentic feast.

Photo by Muhammad Khawar Nazir on Pexels

95min Total Time

4 Servings

Gujarati Cuisine

Recipe

Prepare the muthias by mixing chopped fenugreek leaves, gram flour, a pinch of turmeric, chili powder, ajwain, salt, and a splash of water to form a soft dough; shape into small oval dumplings and steam or lightly fry them.

Make the green masala paste by blending fresh coconut, cilantro, ginger-green chili paste, roasted peanuts, sesame seeds, coriander-cumin powder, salt, and a touch of jaggery.

Stuff a portion of the green masala into the slits of the baby eggplants and raw banana pieces.

In a heavy-bottomed deep pot, heat oil and add a pinch of asafoetida followed by the layered vegetables including surti papdi, valor papdi, purple yam, pigeon peas, and stuffed eggplants.

Spread the remaining green masala evenly over the vegetables, drizzle a little water around the edges, cover securely, and cook on low heat until all the vegetables are tender.

Gently fold in the prepared muthias during the last ten minutes of cooking to absorb the rich flavors without breaking them.

Serve the warm, aromatic Surti Undhiyu immediately accompanied by soft, freshly fried puris.

Ingredients

2 cups fresh surti papdi (flat beans)

1 cup valor papdi

1 cup purple yam (kand), cubed

1 cup raw bananas, cubed with skin

10-12 small eggplants (small baingan), slit

1 cup fresh pigeon peas (tuver lilva)

1 cup fenugreek leaves (methi), finely chopped

1 cup gram flour (besan)

1 cup grated fresh coconut

1/2 cup fresh cilantro, finely chopped

1/4 cup roasted peanuts, crushed

2 tbsp sesame seeds

1 tbsp ginger-green chili paste

1 tsp ajwain (carom seeds)

1 tsp turmeric powder

2 tsp red chili powder

1 tbsp coriander-cumin powder

1 tbsp jaggery, grated

Salt to taste

1/4 cup mustard oil or peanut oil

A pinch of asafoetida (hing)

Warm soft puris for serving

*This AI-generated recipe may contain inaccuracies.