Authentic Gujarati Surti Undhiyu with Puri

Name: Authentic Gujarati Surti Undhiyu with Puri
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4
Cuisine: Gujarati
Ingredients: 1 cup surti papdi (flat beans); 1 cup valor papdi; 1 cup purple yam (kand), cubed; 1 cup raw bananas, cubed with skin; 1 cup baby potatoes, peeled and slit; 10-12 small eggplants, slit; 1 cup grated fresh coconut; 1 cup fresh cilantro, finely chopped; 1/2 cup fresh green garlic, finely chopped; 4 green chilies, minced; 1 tbsp ginger-garlic paste; 2 tbsp roasted sesame seeds; 2 tbsp crushed peanuts; 1 tsp ajwain (carom seeds); 1/2 tsp turmeric powder; 1 tbsp coriander-cumin powder; 1 tsp red chili powder; 1 tbsp jaggery; Salt to taste; 1/4 cup mustard oil or peanut oil; 1 cup fenugreek leaves (methi), chopped for muthiya; 1/2 cup gram flour (besan) for muthiya; 1 pinch asafoetida (hing)

A classic winter delicacy from Gujarat featuring a rich medley of fresh seasonal vegetables, stuffed baby eggplants, and crunchy muthiya dumplings. Slow-cooked to perfection in a fragrant green herb masala, this festive masterpiece pairs wonderfully with crispy hot puris.

Photo by Muhammad Khawar Nazir on Pexels

105min Total Time

4 Servings

Gujarati Cuisine

Recipe

Prepare the muthiya by mixing chopped fenugreek leaves, gram flour, a pinch of turmeric, chili powder, ajwain, salt, and a little oil to form a soft dough, then shape into small cylindrical dumplings and steam or fry them until golden.

In a food processor, combine grated coconut, cilantro, green garlic, green chilies, ginger-garlic paste, sesame seeds, peanuts, coriander-cumin powder, turmeric, red chili powder, jaggery, and salt to create a vibrant green masala stuffing.

Stuff a portion of the green masala into the slit baby potatoes, eggplants, and purple yam cubes, reserving the remaining masala for the layered vegetables.

Heat oil in a heavy-bottomed deep pot (handi), add asafoetida and carom seeds, then layer the hard root vegetables at the bottom followed by beans, stuffed vegetables, and muthiyas on top.

Drizzle any remaining masala and a splash of water over the layers, cover tightly with a lid, and cook on low heat for 45 to 50 minutes without stirring too much until all vegetables are tender and well-infused with spices.

Serve hot, garnished with freshly grated coconut and chopped cilantro, alongside crispy golden puris.

Ingredients

1 cup surti papdi (flat beans)

1 cup valor papdi

1 cup purple yam (kand), cubed

1 cup raw bananas, cubed with skin

1 cup baby potatoes, peeled and slit

10-12 small eggplants, slit

1 cup grated fresh coconut

1 cup fresh cilantro, finely chopped

1/2 cup fresh green garlic, finely chopped

4 green chilies, minced

1 tbsp ginger-garlic paste

2 tbsp roasted sesame seeds

2 tbsp crushed peanuts

1 tsp ajwain (carom seeds)

1/2 tsp turmeric powder

1 tbsp coriander-cumin powder

1 tsp red chili powder

1 tbsp jaggery

Salt to taste

1/4 cup mustard oil or peanut oil

1 cup fenugreek leaves (methi), chopped for muthiya

1/2 cup gram flour (besan) for muthiya

1 pinch asafoetida (hing)

*This AI-generated recipe may contain inaccuracies.