- 1 cup Surti papdi 5-6 small brinjals ½ cup methi leaves 5-6 small potatoes 2 ripe bananas/ plantains 250 gms Yam/ suran 250 gms purple Yam 2 sweet potatoes 10 methi muthiya ½ cup green peas ½ cup pavte beans For the Masala:- 1 cup coriander leaves 1 cup garlic greens 5-6 green chillies 1 cup grated coconut 1 tablespoon jaggery ½ inch ginger ½ teaspoon ajwain ½ teaspoon coriander powder ½ teaspoon jeera powder 1 teaspoon maharashtrian black/ goda masala To make muthiyas:- ¾ cup besan 1 cup methi leaves 1 pinch soda-bi-carb 1 teaspoon ginger-green chilly paste 1 teaspoon turmeric powder Salt to taste 1 pinch of sugar
The undhiyo is a flavoursome spicy mix vegetable stew from the cuisine of the western coastal state of Gujarat. Especially famous is the style of the city of Surat also famous the world over for its diamond cutting industry. This Surti Undhiyo is a delicious wholesome meal in itself and can be accompanied by either jeera rice or puris or parathas. I have modified this recipe to use minimum oil (the original is very oily)
- Mix all the ingredients to make muthiya in a bowl and make very small balls of about 1 cm to 2 cm diameter. Deep fry them till brown and keep them aside. These muthiyas give a crisp crunch texture to the dish and add an element of fun & surprise.
- Grind all the masala ingredients to a fine paste. Add salt & jaggery. Now stuff some of the masala in the brinjals/ aubergines/ baingan, bananas/ plantains and potatoes.
- Skin the regular yam and the purple yam & cut them into big pieces/ cubes about 1- 1 ½ inch.
- Heat 2-3 cups groundnut/ peanut oil. Add ajwain. Now add the surti papdi at the base. Arrange some of the stuffed vegetables, then add masala paste again and arrange another layer of the vegetables. Sprinkle some chopped methi leaves. Then layer of the masala. Add 1 cup water and cook on a slow flame.
- Finally stir mix all the vegetables & check if they are well cooked. Now add the salt too.
- Introduce the muthiya to the dish just before serving (so that they remain crisp, and don’t get soggy)
- Best served with different types of breads, nans, theplas, pulaos.