Surti Undhiyu is a traditional Gujarati vegetable dish that is made with a variety of winter vegetables and flavored with a special blend of spices. It's a delightful and wholesome dish often served during festivals and special occasions. It is a must have item on festivals like Uttarayan (kite flying). Here's a recipe for making Surti Undhiyu at home:
Ingredients of Surti Undhiyu :
For the Undhiyu Masala:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon asafoetida (hing)
- 2 tablespoons ginger-green chili paste (adjust to your spice preference)
- 1 tablespoon garlic paste
- 1 cup fresh coconut, grated
- 2 tablespoons sesame seeds
- 1/4 cup peanuts
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped fresh fenugreek leaves (methi)
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder (adjust to taste)
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- Salt to taste
- 2-3 tablespoons water (for grinding)
For the Undhiyu:
- 2 cups mixed vegetables (e.g., surti papdi, small eggplants, potatoes, sweet potatoes, yam, and raw banana), peeled and chopped
- 1/2 cup frozen tuvar (pigeon peas)
- 1/2 cup fresh pigeon peas (optional)
- 2-3 tablespoons oil
- 1/2 teaspoon carom seeds (ajwain)
- 1/2 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- Salt to taste
- 1/2 teaspoon sugar (optional)
- 1/2 cup water
For Frying:
- Oil for deep frying
Instructions of Making Surti Undhiyu :
For the Undhiyu Masala:
1. Heat 2 tablespoons of oil in a pan over medium heat.
2. Add mustard seeds and asafoetida. Let them crackle.
3. Add ginger-green chili paste and garlic paste. Sauté for a couple of minutes until the raw aroma disappears.
4. Add grated coconut, sesame seeds, and peanuts. Roast them until they turn golden brown.
5. Add chopped coriander leaves and fenugreek leaves. Sauté for a minute.
6. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for a couple of minutes.
7. Remove the masala mixture from heat and let it cool for a few minutes.
8. Transfer the mixture to a blender or food processor. Add 2-3 tablespoons of water and blend it into a smooth paste. Set aside.
For the Undhiyu:
1. In a deep pan or heavy-bottomed pot, heat 2-3 tablespoons of oil over medium heat.
2. Add carom seeds, mustard seeds, and asafoetida. Let them crackle.
3. Add the mixed vegetables, frozen tuvar, and fresh pigeon peas (if using). Sauté for a few minutes.
4. Add salt and sugar (if using). Mix well.
5. Add the prepared Undhiyu masala paste and water. Stir to combine everything.
6. Cover the pot and let the Undhiyu cook on low to medium heat for about 20-25 minutes, or until the vegetables are tender and cooked through. Stir occasionally to prevent sticking.
For Frying:
1. While the Undhiyu is cooking, heat oil in a deep frying pan.
2. Deep fry small eggplant and raw banana slices until they are golden brown and crisp. Drain excess oil on paper towels.
Assembling:
1. Once the Undhiyu is cooked and the vegetables are tender, add the fried eggplant and raw banana slices to the pot.
2. Mix gently and let it simmer for another 5-7 minutes.
3. Garnish with chopped coriander leaves.
4. Serve hot with puris, roti, or steamed rice.
Enjoy your homemade Undhiyu, a delicious and authentic Gujarati dish!
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