SURTI UNDHIYU

Homemade Surti Undhiyu (Gujarati Style Mixed Vegetables with Methi Muthiya)

Ingredients for the Masala

• ⅓ cup fresh coconut
• 1 tbsp peanuts
• 2 tbsp coriander leaves
• 100 g green garlic (white part only)
• 3–4 green chilies
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• ¼ tsp turmeric powder
• ½ tbsp coriander powder
• ½ tbsp cumin powder
• 1 tsp Shilpa’s Masala Mill Garam Masala
• ¾–1 tsp ajwain (carom seeds)
• 2 tbsp grated dry coconut
• 2 tbsp sugar
• 1 tbsp white sesame seeds
• ½ tsp hing (asafoetida)
• 1–2 tbsp oil
• 2–3 tbsp chopped green garlic leaves
• 2–3 tbsp chopped coriander leaves
• Salt to taste

Instructions to Prepare the Masala

1. Coarsely grind the green garlic, fresh coconut, peanuts, green chilies, and coriander.
2. Transfer the mixture to a large bowl.
3. Add ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, garam masala, ajwain, and salt.
4. Mix well.
5. Add sesame seeds, grated dry coconut, and sugar.
6. Add hing, chopped green garlic leaves, and chopped coriander leaves (reserve some for garnish).
7. Add oil (preferably the same oil used for frying the Methi Muthiya).
8. Mix everything well.

Your Undhiyu masala is ready.

Vegetables

• 1 cup papdi (flat beans), chopped with seeds separated
• 1 raw banana, cut into 3–4 thick slices
• 1 purple yam, cut into chunks
• 1 sweet potato, cut into chunks
• ½ cup baby potatoes, peeled and halved
• 6–7 small brinjals (slit into four parts while keeping the stem attached)
• ½ cup peas

Other Ingredients

• 2 tsp ginger-garlic-green chili paste
• 1 cup Methi Muthiya (recipe available separately)
• Few coriander leaves for garnish
• Few green garlic leaves for garnish
• ½ tsp ajwain
• ¼ tsp hing
• 4–5 tbsp oil
• ¼ tsp cooking soda (optional)
• ½–1 cup water

Prepare the Vegetables

1. Coat the yam, potatoes, and sweet potatoes with the prepared masala.
2. Add cooking soda to the remaining masala and mix well.
3. Stuff the masala inside the slit brinjals.
4. Slit the raw banana slices and stuff them with the masala.

Cook the Undhiyu

1. Keep all stuffed vegetables aside.
2. Heat oil in a large pressure cooker.
3. Add ajwain, hing, and ginger-garlic-green chili paste.
4. Fry for 1 minute.
5. Add the papdi and sauté on medium-high heat for 2–3 minutes.
6. Add the remaining masala and cook for another 2–3 minutes.
7. Arrange all the stuffed vegetables in layers over the papdi.
8. Finally add a layer of Methi Muthiya on top.

9. Add water as required.
10. Close the cooker and pressure cook for 3–4 whistles (depending on your cooker).
11. Switch off the heat and allow the pressure to release naturally.
12. Open the cooker and check that all vegetables are fully cooked.
13. Garnish with chopped coriander and green garlic leaves.
14. Your delicious Surti Undhiyu is ready to serve.

Spice Level: 🌶🌶