Authentic Gujarati Surti Undhiyu V6 with Warm Soft Puris

Name: Authentic Gujarati Surti Undhiyu V6 with Warm Soft Puris
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4
Cuisine: Gujarati
Ingredients: 1 cup fresh pigeon peas (surti papdi); 1 cup broad beans (val); 1 cup baby potatoes, peeled and slit; 1 cup small purple eggplants, slit; 1 cup sweet potato chunks; 1 cup unripe banana pieces; 1.5 cups fresh grated coconut; 1 cup fresh green garlic paste; 1/2 cup fresh cilantro, finely chopped; 2 tbsp roasted sesame seeds; 2 tbsp crushed peanuts; 1 tbsp red chili powder; 1 tsp turmeric powder; 1 tbsp coriander-cumin powder; 1 tsp ajwain (carom seeds); 1 pinch asafoetida (hing); 1/2 cup gram flour (besan) for muthia; 1/4 cup fenugreek leaves (methi) for muthia; Salt to taste; 1/2 cup mustard oil or sesame oil; Warm soft puris to serve

Experience the ultimate winter delicacy of Gujarat featuring a rich medley of fresh root vegetables, stuffed eggplants, and spiced muthia dumplings slow-cooked in a fragrant green herb masala. Perfectly paired with warm, fluffy puris for a truly festive traditional feast.

Photo by Muhammad Khawar Nazir on Pexels

105min Total Time

4 Servings

Gujarati Cuisine

Recipe

Prepare the muthia by mixing gram flour, chopped fenugreek leaves, a pinch of turmeric, chili powder, salt, and a little water to form a soft dough, then shape into small dumplings and fry until golden.

Grind together fresh coconut, green garlic paste, cilantro, sesame seeds, peanuts, coriander-cumin powder, red chili powder, turmeric, and salt to create a vibrant green stuffing masala.

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

In a heavy-bottomed pot, heat the oil, add ajwain and asafoetida, then layer the harder root vegetables and beans at the bottom.

Add the stuffed vegetables, sweet potatoes, unripe bananas, and fried muthia dumplings on top, spreading the remaining masala evenly over everything.

Add a half cup of water around the edges, cover tightly with a lid, and cook on low heat without stirring for about 45 to 50 minutes until all vegetables are tender.

Gently mix the contents, garnish with fresh grated coconut and cilantro, and serve hot alongside freshly fried soft puris.

Ingredients

1 cup fresh pigeon peas (surti papdi)

1 cup broad beans (val)

1 cup baby potatoes, peeled and slit

1 cup small purple eggplants, slit

1 cup sweet potato chunks

1 cup unripe banana pieces

1.5 cups fresh grated coconut

1 cup fresh green garlic paste

1/2 cup fresh cilantro, finely chopped

2 tbsp roasted sesame seeds

2 tbsp crushed peanuts

1 tbsp red chili powder

1 tsp turmeric powder

1 tbsp coriander-cumin powder

1 tsp ajwain (carom seeds)

1 pinch asafoetida (hing)

1/2 cup gram flour (besan) for muthia

1/4 cup fenugreek leaves (methi) for muthia

Salt to taste

1/2 cup mustard oil or sesame oil

Warm soft puris to serve

*This AI-generated recipe may contain inaccuracies.