Binjal's VEG Kitchen

unforgettable vegetarian cooking journey

  • Home
  • Recipes
    • Appetizers & Snacks
    • Bread & Baking
    • Chutneys & Pickles
    • Desserts & Sweets
    • Fasting Recipes
    • Fusion International
    • Indian Breads
    • Kitchen Basics
    • Rice Dishes
    • Sabji & Curry
    • Salad & Raita
    • Streetfood & Chaat
    • Soup & Beverages
  • My Gallery
    • Food
    • Random
  • Contact
  • About Me
  • Disclosure

Surti Undhiyu Recipe (Gujarati Undhiyu)

Surti Undhiyu

Surti Undhiyu

Surti Undhiyu aka Gujarati Undhiyu, is a winter delicacy. This Surti Undhiyu recipe is very popular in Surat, Gujarat. Surti Undhiyu is a combination of winter veggies and fenugreek dumplings cooked in an aromatic blend of spices. The traditional Undhiyu is a seasonal curry as some of the classic ingredients like Surti papdi, green peas, potatoes, Purple Yam, eggplant and raw banana. The name of this dish comes from the Gujarati word “undhu”, which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed “matlu”, which are fired from above.

This dish is a seasonal one, comprising vegetables are available on the South Gujarat coastline, including the Surat, Navsari and Valsad regions, during the winter. Surti Undhiyu is a variant that is served with puri at weddings and banquets. It is also garnished with grated coconut, chopped cilantro and lemon wedge. Undhiyu with puri and shrikhand is often eaten in Gujarati houses during the winter.

Surti Undhiyu

Ingredients:

For Undhiyu (Veggies)
• 5-6 Baby Eggplants (Use Green and Purple)
• 4-5 Potatoes Medium Sized
• 1 cup Purple Yam (Peeled and Chopped)
• 1 Raw Banana
• ¼ cup Fresh/Frozen Green Peas
• ½ Cup Fresh/Frozen Tuvar/Lilva Beans
• 1 cup Chopped Surti Papdi
• 7-8 Fried Methi Muthia

For Green Paste
• ½ cup Fresh/Frozen Tuvar/Lilva Beans
• ¼ cup Fresh/Frozen Green Peas
• ½ cup Grated Fresh Coconut
• ¼ cup Chopped Coriander Leaves
• 1-inch Ginger Piece
• 2-3 Green Chilis
• 1 tsp Sugar
• Salt


Other Ingredients
• Oil for Deep Frying
• 2 tbsp Oil for Tempering
• ½ tsp Cumin Seeds
• ¼ tsp Mustard Seeds
• ¼ tsp Hing (Asafoetida)
• ½ tsp Turmeric powder
• ½ tsp Red Chili Powder
• 1 tsp Garam Masala
• Salt

For Garnishing
• Chopped Coriander Leaves
• Grated Fresh Coconut

Surti Undhiyu

Method:

For Green Paste
1. Add all green paste ingredients (green peas, fresh lilva beans, grated coconut, green chilis, coriander leaves, ginger, salt and sugar) in a mixer jar, make a coarse paste and keep aside.

Preparation
2. Wash and clean the potatoes and baby eggplants, then cross cut (make a cross slit) and keep aside.
3. Remove skin of the raw banana and cut into small cube size pieces.
4. Take a kadhai/deep pan and add oil. First deep fry the purple yam and banana pieces till golden brown, then deep fry potatoes and eggplants (do not over fry potatoes and eggplants). Remove the fried ingredients on kitchen paper.
5. Now stuff the green paste into the fried eggplants and potatoes and keep aside the remaining paste.

Process
6. Take a big pot or pressure cooker and add 2 tbsp oil. Once hot enough, add cumin seeds, mustard seeds and hing.
7. Then add the chopped surti papdi and sauté it for a few seconds, then place the stuffed potatoes, Methi Muthia, fried purple yam and banana pieces, then add fresh Lilva beans and green peas layer wise.
8. Now spread the leftover green paste, turmeric, red chili powder, garam masala and salt, then sprinkle ¾ cup of water over it.
9. Now for the last layer put the stuffed eggplants, then cove the lid and cook it all veggies on medium flame about 10-12 mins.
10. If you are using a pressure cooker, then just cook it till 2-3 whistle only.
11. Surti Undhiyu is ready now. Remove the lid, sprinkle some chopped coriander leaves, mix the all cooked veggies gently, garnish it with fresh grated coconut and serve it with puri or paratha along with a lemon wedge and enjoy this winter delicacy.

Surti Undhiyu

Tips:

• In some of part of Gujarat they add green garlic or garlic cloves in making of green paste. You can also add if you like their taste.
• You can skip the frying veggies process and use it as is by just increasing the cooking time.
• You can add other spices and adjust the sugar level as per your taste.

Surti Undhiyu Recipe (Gujarati Undhiyu)
 
Print
Surti Undhiyu aka Gujarati Undhiyu, is a winter delicacy. This Surti Undhiyu recipe is very popular in Surat, Gujarat. Surti Undhiyu is a combination of winter veggies and fenugreek dumplings cooked in an aromatic blend of spices. The traditional Undhiyu is a seasonal curry as some of the classic ingredients like Surti papdi, green peas, potatoes, Purple Yam, eggplant and raw banana. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above.
Author: Binjal Pandya
Recipe type: Sabji & Curry
Cuisine: Indian
Ingredients
For Undhiyu (Veggies)
  • 5-6 Baby Eggplants (Use Green and Purple)
  • 4-5 Potatoes Medium Sized
  • 1 cup Purple Yam (Peeled and Chopped)
  • 1 Raw Banana
  • ¼ cup Fresh/Frozen Green Peas
  • ½ Cup Fresh/Frozen Tuvar/Lilva Beans
  • 1 cup Chopped Surti Papdi
  • 7-8 Fried Methi Muthia
For Green Paste
  • ½ cup Fresh/Frozen Tuvar/Lilva Beans
  • ¼ cup Fresh/Frozen Green Peas
  • ½ cup Grated Fresh Coconut
  • ¼ cup Chopped Coriander Leaves
  • 1-inch Ginger Piece
  • 2-3 Green Chilis
  • 1 tsp Sugar
  • Salt
Other Ingredients
  • Oil for Deep Frying
  • 2 tbsp Oil for Tempering
  • ½ tsp Cumin Seeds
  • ¼ tsp Mustard Seeds
  • ¼ tsp Hing (Asafoetida)
  • ½ tsp Turmeric powder
  • ½ tsp Red Chili Powder
  • 1 tsp Garam Masala
  • Salt
For Garnishing
  • Chopped Coriander Leaves
  • Grated Fresh Coconut
Instructions
For Green Paste
  1. Add all green paste ingredients (green peas, fresh lilva beans, grated coconut, green chilis, coriander leaves, ginger, salt and sugar) in a mixer jar, make a coarse paste and keep aside.
Preparation
  1. Wash and clean the potatoes and baby eggplants, then cross cut (make a cross slit) and keep aside.
  2. Remove skin of the raw banana and cut into small cube size pieces.
  3. Take a kadhai/deep pan and add oil. First deep fry the purple yam and banana pieces till golden brown, then deep fry potatoes and eggplants (do not over fry potatoes and eggplants). Remove the fried ingredients on kitchen paper.
  4. Now stuff the green paste into the fried eggplants and potatoes and keep aside the remaining paste.
Process
  1. Take a big pot or pressure cooker and add 2 tbsp oil. Once hot enough, add cumin seeds, mustard seeds and hing.
  2. Then add the chopped surti papdi and sauté it for a few seconds, then place the stuffed potatoes, Methi Muthia, fried purple yam and banana pieces, then add fresh Lilva beans and green peas layer wise.
  3. Now spread the leftover green paste, turmeric, red chili powder, garam masala and salt, then sprinkle ¾ cup of water over it.
  4. Now for the last layer put the stuffed eggplants, then cove the lid and cook it all veggies on medium flame about 10-12 mins.
  5. If you are using a pressure cooker, then just cook it till 2-3 whistle only.
  6. Surti Undhiyu is ready now. Remove the lid, sprinkle some chopped coriander leaves, mix the all cooked veggies gently, garnish it with fresh grated coconut and serve it with puri or paratha along with a lemon wedge and enjoy this winter delicacy.
Notes
• In some of part of Gujarat they add green garlic or garlic cloves in making of green paste. You can also add if you like their taste.
• You can skip the frying veggies process and use it as is by just increasing the cooking time.
• You can add other spices and adjust the sugar level as per your taste.
3.5.3229
Surti Undhiyu Recipe (Gujarati Undhiyu) was last modified: January 26th, 2018 by Binjal's VEG Kitchen

Like this:

Like Loading...
01/26/2018   Binjal's VEG Kitchen
  Sabji & Curry     curry, festive, gluten free, green, healthy, indian, no onilon no garlic, sabji, side dish, vegan
  • Tomatillo Salsa
  • Gajar Halwa (Carrot Dessert)

3 Responses to “Surti Undhiyu Recipe (Gujarati Undhiyu)”

  1. 10 Indian Recipes To Try Before You Die! | Tasted Recipes / 5 Sep 2018 6:35am #

    […] 4. Gujarati Undhiyu […]

    Reply
  2. Sonal / 27 Jan 2018 8:08am #

    Love Undhiyu and this is one amazing one!

    Reply
    • Binjal's VEG Kitchen / 29 Jan 2018 7:02pm #

      Thank you So much dear! 🙂 <3

      Reply

Cancel

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Show more posts

Binjal's VEG Kitchen
Load More…Follow on Instagram

Tags

appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack soup spread steamed sweet vegan

Stay Updated !

my foodgawker gallery

‹ › ×
    Copyright © 2015-2019 Binjal’s VEG Kitchen, Powered by Binjal’s VEG Kitchen Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
    %d bloggers like this: