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Surti undhiyu
Gujarat's festive slow-cooked mixed winter vegetables
The great Gujarati winter feast: papdi, fresh pigeon peas, baby potatoes, suran, sweet potato, small brinjals and ripe bananas, slit and stuffed with a green masala of fresh green garlic, coriander and coconut, slow-cooked with fried fenugreek muthia. It's cooked gently under a plate of water so the vegetables steam in their own juices. This makes a big pot for 20; serve hot with chapaties or puri.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 20
Ingredients
For the undhiyu
For the masala
For the muthia
For the tempering
To garnish
Method
0/14 doneStep 1: Mix 1 ¾ oz gram flour (besan), 1 ⅜ oz fresh fenugreek leaves, 1 tbsp ginger-chilli paste, 1 tsp black pepper, ½ tsp red chilli powder, 1 tsp coriander-cumin powder, ½ tsp ground turmeric, ¼ cup oil, 1 pinch asafoetida (hing), 1 pinch bicarbonate of soda and ½ tsp salt. Add a little water to make a soft dough.
Step 2: Shape into small round or oblong muthia. Heat 2 cups oil and deep fry them until golden. Drain and keep aside, and keep the frying oil.
15 minStep 3: Put 1 tbsp ginger paste, 2 tbsp chilli paste, 3 tbsp garlic paste, 5 ½ oz fresh green garlic, 2 ⅛ oz fresh coriander, 2 tsp red chilli powder, 1 tsp undhiyu masala, 5 ½ oz fresh coconut, 1 tsp ground turmeric, 3 tsp salt, 2 tbsp sugar and 2 tbsp lemon juice in a chopper and blend to a coarse masala.
Step 4: Boil 1 ⅛ lb fresh pigeon peas (tuvar), 2 ¼ lb papdi (flat green beans) and 3 ½ oz shelled peas in water with 1 tsp salt for 10 minutes. Drain.
10 minStep 5: Mix a third of the masala with the boiled pigeon peas, papdi and peas.
Step 6: Fill the rest of the masala into the slit 3 ½ oz small round potatoes, 3 ½ oz small brinjals (aubergines), 3 ripe bananas, 3 ½ oz sweet potatoes and 3 ½ oz suran (elephant foot yam). Keep any masala that's left over.
Step 7: Heat 1 ½ cups oil in a thick-based wide pan and add 1 tsp ajwain (carom seeds), 2 tsp cumin seeds, 2 tsp mustard seeds and ½ tsp asafoetida (hing).
1 minStep 8: Add the pigeon peas, papdi and peas and cook on a low heat for 10 minutes, or until tender.
10 minStep 9: From here on, cook covered with a plate that has water in it, so the vegetables steam gently and don't stick or burn.
Step 10: Add the stuffed vegetables except the bananas and cook, covered, for 15 minutes or until tender.
15 minStep 11: Add the oil left over from frying the muthia and gently mix all the vegetables with a ladle.
Step 12: Place the muthia and stuffed bananas on top, sprinkle with the remaining masala and add ½ cup oil if the pan looks dry.
Step 13: Cook covered for 10 minutes more.
10 minStep 14: Garnish with 2 tbsp fresh coconut and 2 tbsp fresh coriander and serve hot with chapaties or puri.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 9 g
- Carbs
- 35 g
- Fat
- 32 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does surti undhiyu take?
- About 150 minutes in total: 90 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of small round potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of ripe bananas?
- Mango, same weight (in smoothies and shakes).
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