Winter Recipe: Surti Undhiyu

The king of Gujarati cuisine, Undhiyu (and, of course, Uttarayan) is a special delicacy for winter made with the best fresh products available in winter. The main ingredients include ringan (eggplant), crispy methi na muthiya (fried flour and fenugreek meatballs), potatoes, kand (yam), peas, raw banana and papdi that mix with heat-generating spices. Enjoy it with spicy green garlic chutney along with puri and shrikhand for Sunday lunch with the family.

Surti Undhiyu
Ingredients

Masala grinding:

1. Green garlic - ½ cup

2. Coconut (without dark skin) - ½ cup

3. Raw peanuts - 1 tablespoon 4. Corriander Fresh - 06 tablespoons

Mixing Masala:

1. Green chili paste - 1 tablespoon

2. Ginger paste - 1 tablespoon

3. Garlic paste - 1 teaspoon

4. Haldi powder - 1 teaspoon

5. Dhania powder - 1 teaspoon

6. Jeera powder - 1 teaspoon

7. Garam Masala Powder - 1 teaspoon

8. Ajwain - 1 teaspoon

9. Salt to taste

10. Dry coconut - tablespoon

11. White Til - 1 tablespoon

12. Sugar - 1 tablespoon

13. Hing - 1 teaspoon

14. Garlic Green Chives - 100 Gms

Vegetables:

15. Shakarkand - 100 Gms

16. Peeled Potato - 200 Gms

17. Purple Yam (Ratalu) - 150 Gms

18. Eggplant - 04 pieces

19. Raw banana - 01 pcs (cut into 6 pcs)

20. Surti Papdi - 500 gms

21. Green peas - 100 gms

Tadka

1. Sunflower oil - 4 tablespoons

2. Garlic paste - 1 teaspoon

3. Hing - 1 teaspoon

4. Ajwain - 1 teaspoon

5. Green chili paste - 1 teaspoon

Methi Muthiya:

1. Fresh Methi - 2 cups

2. Green chili paste - 2 teaspoons

3. Ginger paste - 1 1/2 teaspoon

4. Garlic paste - 1 teaspoon

5. Salt - 1 teaspoon

6. Up to white - 1 tablespoon

7. Hing - ½ teaspoon

8. Haldi powder - 1 teaspoon

9. Sugar - 1.5 teaspoons

10. Curd - 1 tablespoon

11. Oil 2 tablespoons

12. Kiss - 1 cup

13. Atta Kar Kara - ½ cup

14. Maida - ½ cup.

Method:

1. Take the whole grinding masala and grind until you get a thick consistency.

2. Mix the whole mix masala with the coarse ground masala with a part of the green garlic chives and the chopped cilantro.

3. Cut the potato, yam, sweet potato, raw banana (with skin) into 1-inch pieces.

4. Cut the banana and egg plant and fill with the masala.

5. Take oil in the pot and add all the ingredients of tadka and saute. Add all beans, stuffed vegetables and Methi Muthiya and pour some water over all the vegetables.

6. Cook all vegetables for 4 whistles.

7. Remove on serving plate and decorate with leftover green garlic chives and chopped cilantro.



Contributions of Maharaj Jodharam Choudhary, corporate chef - Khandani Rajdhani

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