Gujrati Surti Undhiyu

An Authentic Gujrati Surti Undhiyu

Surti Undhiyu is of prime importance in all Gujrati families, specially during winters. It is a unique and tasty dish, prepared from different types of vegetables along with numerous spices. Traditionally Undhiyu cooked in upside down matlu. Though it's high on calories. But it's the one thing i can't miss out on. Hope u enjoy this recipe.

Ingredients For Undhiyu

Click Image to Enlarge
• Surti Papdi(fresh vaal, whole): 100 gm
• Raw Bananas(unpeeled): 100 gm
• Yam(Suran) Cubes(Peeled): 100gm
• Small Brinjals: 100gm
• Green Chillies(crushed and slit): 4-5
• Ginger: 1tsp
• Crushed Garlic: 1/2 tsp
• Chopped Coriander Leaves
• Whole Wheat Flour: 1 tbsp
• Oil: 4 tbsp
• Asafoetida(hing): 1/4 tsp
• Turmeric Powder: 1/4 tsp
• Carom Seeds(ajwain) : 1 tsp
• Sugar: 1/2 tbsp
• Lemon Juice: To Taste

Ingredients For Methi Gatta

• Finely Chopped Fenugreek(methi) Leaves: 100gm
• Besan: 1/2 cup
• Chilli Pwder: 1 tsp
• Grated Coconut: 1 tsp
• Salt to Taste
• Oil: 1 tbsp

Method To Prepare Gatta

Click Image to Enlarge

1. Mix all the ingredients, and make a stiff dough . Form into small, oval dumplings. Heat the oil in a large, heavy saucepan. Fry gattas for 2 minutes. Remove from oil. Keep aside.

Method To Prepare Undhiyu

1. Form a smooth paste of chilli, ginger, garlic and a few coriander leaves.
2. Rub the chunky veggies with oil and masala paste. Marinate for 30 minutes.
3. Heat oil used for frying gattas to proceed, Add all the chunky vegetables, stir well. Cover and cook on low heat for 4-5 minutes.
4. Add papdi, turmeric, flour, ajwainand salt.Cover and cook on low heat till the yam is almost cooked.
5. Add lemon and coriander leaves, and sprinkle some waterif required.
6. Add sugar, stir. Serve hot with paranthas.