Surti Undhiyu

Traditional Gujarati dish for special events and holidays for friends and family.
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All time Favorite Recipe

A traditional Gujarati dish for special events and holidays that you may prepare for your family and friends. Surti Undhiyu is a unique mixed vegetable dish made with whole and ground spices. This main dish recipe is produced in phases and has a mouthwatering flavour that goes great with puri.

Surti Undhiyu



Step 1

To begin, we must first prepare methi muthias. In a deep dish, combine salt and fenugreek leaves in water and soak the leaves for around 7-8 minutes. When finished, squeeze out all of the water from the leaves and discard the liquid.

Step 2

Add whole wheat flour, gram flour, chilli powder, ginger, green chilli paste, turmeric powder, sugar, a sprinkle of baking soda, and 1 1/2 tsp olive oil to the soaked fenugreek leaves. Combine all of the ingredients in a mixing bowl and knead into a smooth dough with a little water. When finished, split the dough into equal parts and knead each potion between your palms to form a spherical shape.

Step 3

To cook the muthias, heat oil in a non-stick kadhai over medium heat. When the oil is heated enough, place the muthias in it and deep fry them till golden brown. When all of the muthias have been fried, place them on absorbent paper to absorb the excess oil.

Step 4

Make incisions in the centre of peeled baby potatoes, sliced bananas. Then, in a mixing bowl, combine the chilli powder, sugar, shredded coconut, chopped coriander, green garlic, cumin seed powder, coriander powder, green chilli paste, ginger paste, and salt to taste. Mix all of the ingredients into a stuffing and push this masala into the slits of bananas, and potatoes using a spoon.

Step 5

After that, combine the fresh surti vaal, yam, toor dal, and the remaining coconut-coriander masala in a large mixing dish. Set the bowl aside for at least 10 minutes to marinate.

Step 6

Finally, heat oil in a pressure cooker over medium heat. Sauté the carom seeds in the cooker over medium heat until they crackle. Then, in the cooker, add asafoetida (hing) and baking soda, and fry for a few seconds. Now, add the filled potatoes to the cooker and turn the heat up to high. Cover the cooker with a cover and simmer for 2 whistles with all the veggies. After two whistles, turn off the burner and let the steam escape naturally.

Step 7

Open the lid and toss the contents in the cooker, then top with the filled bananas and fried methi muthias. Return the cooker to a low heat and simmer until the bananas are mushy and soft, stirring periodically. Place the meal on a serving tray and top with coriander leaves. Serve immediately and enjoy!