Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, surati undhiyu. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Surati undhiyu is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Surati undhiyu is something that I’ve loved my whole life.
This Traditional Gujarati Undhiyu Recipe Explains How To Make Authentic Surti and Kathiavadi Undhiyu with Methi Muthiya at Home with Detailed Instructions and Step by.. Undhiyu, matla undhiyu, Kathiyawadi undhiyu and the version we have made which is surti As this undhiyu is cooked in pressure cooker, this recipe doesn't take much time. Surti Undhiyu is a special mixed vegetable dish, which is prepared with whole and ground spices.
To get started with this recipe, we have to first prepare a few ingredients. You can cook surati undhiyu using 41 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Surati undhiyu:
- Get 150 grams surti papdi / surti papdi and valor papdi 1/2 cup fresh pigeon peas (fresh tuvar)
- Get 8-10small baingan (brinjals)
- Get 150-200 grams baby potatoes
- Get 100 grams sweet potato
- Take 1medium large grams raw banana
- Take 150 grams purple yam (kand)
- Take for methi muthia:
- Get 1 cup methi leaves (fresh fenugreek leaves) - finely chopped
- Prepare 1 pinch baking soda
- Get 1 cup besan (gram flour)
- Make ready 1 Tsp sesame seeds (safed til)
- Get 1 Tbsp ginger + green chilli paste
- Get 1/4 Tsp turmeric powder (haldi)
- Make ready 1/4 tsp red chilli powder (lal mirch powder)
- Take 1/4 tsp cumin powder (jeera powder)
- Make ready 1/4 tsp coriander powder (dhania powder)
- Make ready 1 tsp oil
- Get 1 tsp sugar or add as required
- Make ready 1/2tsp salt or add as required
- Take 1 tbsp lemon juice
- Get 1-2 tbsp water or as required
- Get for green masala
- Get 1 cup tightly packed grated coconut
- Take 3 tbsp finely chopped coriander leaves OR ¼ cup finely chopped coriander leaves
- Make ready 2 tbsp sesame seeds (safed til)
- Prepare 1/4 tbsp ginger paste
- Prepare 1/2 tbsp garlic paste
- Get 1 tbsp green chilli paste OR 2 to 3 green chilies crushed to a paste in mortar-pestle
- Get 1/4 tbsp turmeric powder (haldi)
- Get 1/2 tbsp red chilli powder (lal mirch powder)
- Make ready 3 tbsp coriander powder (dhania powder)
- Take 2 tbsp cumin powder (jeera powder)
- Take 1 tbsp lemon juice
- Make ready 1 tbsp sugar or add as per taste
- Make ready 1 tbsp salt or add as required
- Make ready for tempering undhiyu
- Prepare 1/4 tsp ajwain (carom seeds)
- Get 1/2 tsp cumin seeds (jeera)
- Make ready Pinch asafoetida (hing) OR 2 to 3 pinches of asafoetida
- Make ready 1/2 cup water
- Get 4-5 tbsp sesame oil or peanut oil or any oil
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. For Making Surti Undhiyu, do not cut the potatoes and brinjals into cubes instead slit and stuff them Make Surti or Kathyawadi undhiyu recipe using less oil in a pressure cooker. Surti undhiyu recipe - a traditional Gujarati style of making mixed vegetable curry. The gravy has nutty taste because it is made from peanuts, sesame seeds and coconut.
Steps to make Surati undhiyu:
- String and pod the surti papdi beans. i used half-half of surti papdi (hyacinth beans) and valor papdi (fava beans). after stringing them and halving them, rinse very well. strain and keep aside. i used 150 grams of beans which yielded 2 cups stringed
- In a bowl of water, peel, rinse and place the other veggies - 10 to 12 baby potatoes, 1 medium sweet potato, 2 cups chopped purple yam. also keep 8 to 10 small brinjals. - note that the only the upper stalk of the brinjals have been removed and they have not been slit. you can also just rinse and keep the brinjals aside..
- Preparing methi muthia for undhiyu recipe: - - take 1 cup tightly packed methi leaves, finely chopped and 1 cup besan or gram flour in a mixing bowl.add a pinch of baking soda, ¼ tsp turmeric powder, ¼ tsp red chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, ½ tbsp oil, ¾ to 1 tsp sugar or jeggry add as required, ½ tsp salt or add as required and 1 tbsp lemon juice.just mix everything and keep aside covered for 10 to 15 minutes.
- Then add 1 to 1.5 tbsp water and mix really well. keep the mixture slightly sticky, so that the methi muthia remains soft after cooking. - apply some oil in your palms and shape the muthias. keep aside covered with a bowl or lid. if you want you can also deep fry methi muthia. if fried then add lastly once the undhiyu is done and simmer for 4 to 5 minutes..
- Making green masala mixture for undhiyu: - - take tightly packed grated coconut and finely chopped coriander leaves, ginger, garlic cloves and green chilies. grind all three of them together. if using ready paste then add ginger paste, garlic paste, green chilli paste..
- Now add sesame seeds, ginger paste, garlic paste green chilli paste, turmeric powder, red chilli powder, coriander powder, 2 tsp cumin powder, lemon juice, sugar, salt. Methi, mix very well and then check the taste. add more lemon juice, salt or sugar if required….
- Stuffing veggies: - - from the base, give a criss cross slit to the brinjals and stuff the masala in it. in the same way also, stuff the masala in the potatoes too. if you want you can stuff the masala in the raw bananas also.(If u are using banana)keep the stuffed veggies aside. some stuffing masala will be left. keep this aside.
- Cooking undhiyu: - heat goroundnut oil in a pressure cooker. add ajwain or carom seeds & cumin seeds. stir and fry the ajwain and cumin seeds till they change their colour. after a few seconds. - now add the stringed and podded beans. if you are using fresh pigeon peas, you can add them at this step.
- Stir well.to preserve the green colour of the beans you can add a pinch of soda. If you want..i didnt add. - again stir very well and saute for 3 minutes on a low to medium flame. then make a meat layer of the beans at the bottom.
- Then place the chopped purple yam in a meat layer. - then make another layer of chopped raw bananas and sweet potato. - now sprinkle masala evenly. don't stir. - make a next layer of stuffed brinjals and potatoes. And water from the sides. don't stir.
- Now gently place the prepared methi muthia in a layer. sprinkle of salt all over. - cover the pressure cooker with it's lid and pressure cook on a medium to high flame for 2 to 3 whistles or for 10 to15 minutes.
- When the pressure settles down on it's own, remove the lid and gently mix everything without breaking the stuffed veggies.
- While serving if you want, you can garnish undhiyu with chopped coriander leaves or some grated coconut. serve undhiyu with pooris. - So the surati undhiyu is ready to serve..
- So surti undhiyu is ready to serve.
Surati Oondhiyu is one of the best Western Indian curries that I've ever tasted. This is not only about mixed vegetables, its about a delicious blend of vegetables as well Surati Undhiyu. Served with puri, Surti Undhiyu is a winter speciality. Here's the recipe: How to make Methi Muthiya Ingredients. Undhiyu /Surti Undhiyu Recipe - Undhiyu Recipe In Hindi - How to make Undhiyu at Home Gujarati style.
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