Authentic Gujarati Surti Undhiyu with Warm Soft Puris
A celebrated winter delicacy from Gujarat, this rich mixed-vegetable casserole features tender winter roots, spiced stuffed baby eggplants, and crunchy muthias simmered in a fragrant green herb paste.
105min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Prepare the muthia by mixing gram flour, chopped fenugreek leaves, a pinch of turmeric, ajwain, salt, and a splash of water to form a soft dough, then shape into small cylindrical dumplings and fry lightly.
2
Make the green masala paste by blending grated coconut, fresh cilantro, ginger-green chili paste, coriander-cumin powder, sesame seeds, salt, and jaggery.
3
Stuff a portion of the green masala mixture into the slit baby eggplants and potatoes.
4
In a heavy-bottomed deep pan, heat mustard oil and let a pinch of ajwain seeds crackle.
5
Layer the vegetables sequentially starting with yam, potatoes, papdi beans, tuvar lilva, and the stuffed eggplants, spreading the remaining green masala evenly between layers.
6
Add half a cup of water, cover the pot tightly with a lid, and cook on low heat until all the vegetables are tender and thoroughly infused with the spices.
7
Gently fold in the prepared muthias during the last ten minutes of simmering.
8
Serve hot alongside freshly rolled, warm soft puris.
Ingredients
1 cup fresh surti papdi beans
1 cup valor papdi beans
1 cup purple yam (kand), cubed
1 cup small potatoes, peeled and slit
6-8 baby eggplants, slit crosswise
1.5 cups fresh green pigeon peas (tuvar lilva)
2 cups fresh grated coconut
1 cup fresh cilantro, finely chopped
1/2 cup fresh fenugreek leaves (methi), finely chopped
1/4 cup gram flour (besan)
2 tablespoons sesame seeds
1 tablespoon ajwain seeds
1 tablespoon ginger-green chili paste
1 teaspoon turmeric powder
1 tablespoon coriander-cumin powder
1 teaspoon jaggery powder
3 tablespoons mustard oil
Salt to taste
Warm soft puris for serving
*This AI-generated recipe may contain inaccuracies.