Authentic Gujarati Surti Undhiyu V5 with Warm Soft Puris

Name: Authentic Gujarati Surti Undhiyu V5 with Warm Soft Puris
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4
Cuisine: Gujarati
Ingredients: 1 cup fresh surti papdi (valor papdi); 1 cup purple yam (kand), cubed; 1 cup sweet potato, cubed; 1 cup baby potatoes, peeled and slit; 1 cup baby eggplants, slit cruciform style; 1 cup fenugreek leaves (methi), finely chopped; 1 cup gram flour (besan); 1/2 cup fresh grated coconut; 1/4 cup raw peanuts; 2 tbsp green garlic paste; 1 tbsp ginger-green chilli paste; 1 tsp ajwain (carom seeds); 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 tbsp dhana jeera powder; 1 tbsp jaggery powder; Salt to taste; 3 tbsp mustard oil; Warm soft puris for serving

Experience the ultimate winter delicacy of Gujarat featuring a rich medley of winter root vegetables, stuffed baby eggplants, and spiced muthias slow-cooked to perfection. This vibrant traditional casserole offers an exquisite balance of earthy, spicy, and subtly sweet flavors.

Photo by Muhammad Khawar Nazir on Pexels

105min Total Time

4 Servings

Gujarati Cuisine

Recipe

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

In a food processor, combine grated coconut, roasted peanuts, green garlic paste, ginger-green chilli paste, dhana jeera powder, turmeric, red chilli powder, jaggery, and salt to make a vibrant green stuffing masala.

Stuff a portion of the masala mixture into the slit baby eggplants and baby potatoes.

Heat mustard oil in a heavy-bottomed pot or pressure cooker, add a pinch of asafetida, and layer the hard root vegetables like purple yam and sweet potato at the base.

Add the surti papdi, stuffed eggplants, potatoes, remaining masala, and steamed muthias in distinct layers without mixing vigorously.

Pour a half cup of water around the edges, cover tightly, and cook on low heat until all the vegetables are tender and fragrant.

Gently toss the cooked undhiyu to combine the flavors and serve piping hot alongside freshly fried warm soft puris.

Ingredients

1 cup fresh surti papdi (valor papdi)

1 cup purple yam (kand), cubed

1 cup sweet potato, cubed

1 cup baby potatoes, peeled and slit

1 cup baby eggplants, slit cruciform style

1 cup fenugreek leaves (methi), finely chopped

1 cup gram flour (besan)

1/2 cup fresh grated coconut

1/4 cup raw peanuts

2 tbsp green garlic paste

1 tbsp ginger-green chilli paste

1 tsp ajwain (carom seeds)

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tbsp dhana jeera powder

1 tbsp jaggery powder

Salt to taste

3 tbsp mustard oil

Warm soft puris for serving

*This AI-generated recipe may contain inaccuracies.