Authentic Gujarati Surti Undhiyu

Name: Authentic Gujarati Surti Undhiyu
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6
Cuisine: Gujarati
Ingredients: 2 cups surti papdi (flat beans); 1 cup valor papdi; 1 cup purple yam (kand), cubed; 1 cup sweet potato, cubed; 1 cup baby potatoes, whole with skin on; 1 cup small eggplants, slit; 1.5 cups fresh pigeon peas (tuver lilva); 1 cup grated fresh coconut; 1/2 cup fresh green garlic paste; 1/4 cup coriander leaves, finely chopped; 2 tbsp roasted peanuts, coarsely crushed; 1 tbsp sesame seeds; 2 tbsp jaggery, grated; 1 tbsp lemon juice; 1 tsp turmeric powder; 2 tsp red chili powder; 1 tbsp dhaniya-jeera powder (coriander-cumin); 1 tsp carom seeds (ajwain); A generous pinch of asafoetida (hing); 1 cup fenugreek leaves (methi), finely chopped; 1 cup gram flour (besan); 1/4 cup whole wheat flour; 1/4 cup mustard oil; Salt to taste

A celebrated winter masterpiece from Gujarat, this vibrant one-pot vegetable casserole combines fresh winter greens, root vegetables, and spiced muthia dumplings slow-cooked to absolute perfection.

Photo by Milton Das on Pexels

105min Total Time

6 Servings

Gujarati Cuisine

Recipe

Prepare the muthia by mixing chopped fenugreek leaves, gram flour, whole wheat flour, a pinch of turmeric, chili powder, ajwain, a little oil, and salt into a soft dough. Shape into small cylindrical dumplings and steam for 12 minutes.

Make the green masala stuffing by combining grated coconut, green garlic paste, chopped coriander, crushed peanuts, sesame seeds, jaggery, lemon juice, turmeric, red chili powder, coriander-cumin powder, and salt.

Stuff the slit eggplants, small potatoes, and yam cubes generously with the green masala paste.

Heat mustard oil in a heavy-bottomed thick pot, add a pinch of asafoetida and carom seeds, letting them sputter.

Layer the unstuffed vegetables like papdi beans and tuver lilva at the bottom, followed by the stuffed vegetables and steamed muthias on top.

Drizzle any remaining green masala and a half cup of water around the edges of the pot.

Cover tightly with a lid and cook on low heat for 45 to 60 minutes, gently stirring once halfway through without breaking the stuffed vegetables, until all components are tender and infused with aromatic spices.

Ingredients

2 cups surti papdi (flat beans)

1 cup valor papdi

1 cup purple yam (kand), cubed

1 cup sweet potato, cubed

1 cup baby potatoes, whole with skin on

1 cup small eggplants, slit

1.5 cups fresh pigeon peas (tuver lilva)

1 cup grated fresh coconut

1/2 cup fresh green garlic paste

1/4 cup coriander leaves, finely chopped

2 tbsp roasted peanuts, coarsely crushed

1 tbsp sesame seeds

2 tbsp jaggery, grated

1 tbsp lemon juice

1 tsp turmeric powder

2 tsp red chili powder

1 tbsp dhaniya-jeera powder (coriander-cumin)

1 tsp carom seeds (ajwain)

A generous pinch of asafoetida (hing)

1 cup fenugreek leaves (methi), finely chopped

1 cup gram flour (besan)

1/4 cup whole wheat flour

1/4 cup mustard oil

Salt to taste

*This AI-generated recipe may contain inaccuracies.