Authentic Gujarati Surti Undhiyu with Warm Puris

Name: Authentic Gujarati Surti Undhiyu with Warm Puris
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4
Cuisine: Gujarati
Ingredients: 1 cup fresh surti papdi (flat beans); 1 cup valor papdi; 1 cup purple yam (kand), cubed; 1 cup sweet potato, cubed; 1 cup small new potatoes, peeled; 8-10 small tender eggplants, slit; 1 cup fresh green pigeon peas (tuvar lilva); For Muthia: 1 cup fenugreek leaves (methi), finely chopped; 1/2 cup whole wheat flour; 1/4 cup gram flour (besan); 1 tsp ginger-green chili paste; 1/4 tsp turmeric powder; 1 tsp jaggery powder; 1 tbsp oil; A pinch of baking soda; For Masala: 1 cup freshly grated coconut; 1/2 cup fresh coriander leaves, chopped; 1/4 cup roasted peanuts, coarsely crushed; 2 tbsp white sesame seeds; 2 tbsp ginger-green chili-garlic paste; 1 tsp coriander-cumin powder; 1/2 tsp turmeric powder; 1 tsp red chili powder; 1 tbsp jaggery powder; Salt to taste; For Tempering: 3 tbsp mustard oil or peanut oil; 1 tsp carom seeds (ajwain); 1/2 tsp mustard seeds; A pinch of asafoetida (hing); Warm water as needed

A vibrant and celebratory one-pot winter masterpiece loaded with fresh seasonal vegetables, stuffed baby eggplants, and crunchy muthia dumplings. Slow-cooked to perfection in a fragrant green herb masala, it offers a heavenly blend of sweet, spicy, and nutty flavors.

Photo by Muhammad Khawar Nazir on Pexels

105min Total Time

4 Servings

Gujarati Cuisine

Recipe

Prepare the muthia by mixing chopped fenugreek leaves, whole wheat flour, gram flour, ginger-green chili paste, turmeric, jaggery, oil, baking soda, and salt. Knead into a soft dough without water, shape into small cylindrical dumplings, and steam for 12 minutes until cooked.

In a large bowl, combine the grated coconut, chopped coriander, crushed peanuts, sesame seeds, ginger-green chili-garlic paste, coriander-cumin powder, turmeric, red chili powder, jaggery, and salt to make the stuffing and coating masala.

Stuff a portion of the prepared masala into the slit eggplants, small potatoes, yam cubes, and sweet potatoes.

Heat oil in a heavy-bottomed pressure cooker or deep pot. Add mustard seeds, carom seeds, and asafoetida, letting them splutter.

Layer the vegetables carefully starting with the hard roots like yam and potatoes, followed by the flat beans, stuffed eggplants, tuvar lilva, remaining masala, and finally top with the steamed muthias.

Sprinkle half a cup of warm water around the edges of the pot, cover with a tight-fitting lid, and cook on low-medium heat for about 45 to 50 minutes, gently tossing once halfway through until all vegetables are tender and well-infused with the masala.

Serve hot garnished with freshly grated coconut and chopped coriander, accompanied by warm, fluffy puris.

Ingredients

1 cup fresh surti papdi (flat beans)

1 cup valor papdi

1 cup purple yam (kand), cubed

1 cup sweet potato, cubed

1 cup small new potatoes, peeled

8-10 small tender eggplants, slit

1 cup fresh green pigeon peas (tuvar lilva)

For Muthia: 1 cup fenugreek leaves (methi), finely chopped

1/2 cup whole wheat flour

1/4 cup gram flour (besan)

1 tsp ginger-green chili paste

1/4 tsp turmeric powder

1 tsp jaggery powder

1 tbsp oil

A pinch of baking soda

For Masala: 1 cup freshly grated coconut

1/2 cup fresh coriander leaves, chopped

1/4 cup roasted peanuts, coarsely crushed

2 tbsp white sesame seeds

2 tbsp ginger-green chili-garlic paste

1 tsp coriander-cumin powder

1/2 tsp turmeric powder

1 tsp red chili powder

1 tbsp jaggery powder

Salt to taste

For Tempering: 3 tbsp mustard oil or peanut oil

1 tsp carom seeds (ajwain)

1/2 tsp mustard seeds

A pinch of asafoetida (hing)

Warm water as needed

Fried puris to serve alongside

*This AI-generated recipe may contain inaccuracies.