Patan Ni Surti Undhiyu
A delightful Gujarati winter specialty packed with fresh green pigeon peas, baby potatoes, small eggplants, and savory spiced muthia dumplings. Slow-cooked in a fragrant coconut and herb paste, this vibrant dish offers an unmatched blend of rich, comforting flavors.
95min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Prepare the muthia by mixing besan, chopped methi leaves, a pinch of turmeric, chili powder, ajwain, salt, and a splash of water to form a soft dough, then shape into small cylindrical dumplings and steam or lightly fry them until golden.
2
In a food processor, blend the grated coconut, green garlic, cilantro, roasted peanut powder, coriander-cumin powder, red chili powder, turmeric, jaggery, lemon juice, and salt into a coarse, thick stuffing paste.
3
Stuff a portion of the green herb paste gently into the slits of the baby potatoes and baby eggplants.
4
Heat oil in a heavy-bottomed pot or pressure cooker, add asafoetida, and let it sizzle.
5
Layer the bottom of the pot with broad beans (papdi) and tuvar lilva, followed by the stuffed potatoes, eggplants, and prepared muthia dumplings.
6
Drizzle the remaining green paste and a half cup of water over the layers without stirring too aggressively.
7
Cover with a tight-fitting lid and cook on low heat for about 40 to 50 minutes, or pressure cook for 2 whistles, until all the vegetables are tender and well-infused with the spices.
8
Gently toss the cooked undhiyu to combine the layers and serve hot garnished with fresh coconut and coriander.
Ingredients
1 cup fresh surti papdi (broad beans)
1 cup fresh tuvar lilva (green pigeon peas)
1 cup fresh valor papdi
8-10 baby potatoes, peeled and slit
6-8 baby eggplants, slit vertically
1 cup grated fresh coconut
1/2 cup fresh green garlic, finely chopped
1/4 cup fresh cilantro, finely chopped
2 tablespoons roasted peanut powder
1 tablespoon sesame seeds
1 tablespoon coriander-cumin powder
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 tablespoon jaggery
1 lemon, juiced
1 cup besan (gram flour) for muthia
1/2 cup fenugreek leaves (methi), chopped for muthia
Salt to taste
3 tablespoons mustard oil or sesame oil
A pinch of asafoetida (hing)
1/2 teaspoon ajwain (carom seeds)
*This AI-generated recipe may contain inaccuracies.