Surti Undhiyo Winter Recipe Seasonal Recipe Sanjeev Kapoor Khazana

A very special and most-awaited of winter delicacies of Gujarat. One of the most delicious of preparations with the seasons best produce. A wholesome, vegetarian main course dish, is literally the identity of Gujarat.

SURTI UNDHIYO

Ingredients

4-5 small brinjals
2 raw bananas
1 large sweet potato, washed and cleaned
2 medium potatoes, peeled
350 grams purple yam, peeled
150 grams surti papdi, stringed and vertically halved
150 grams ivy gourd (tendli), vertically cut into quarters
cup fresh pigeon peas (toovar dana)
Masala
2 cups finely chopped green garlic with the stalks
1 cups scraped fresh coconut
2 tbsps ginger-green chilli paste
Salt to taste
tsp turmeric powder
Muthia
1 cup gram flour
cup whole wheat flour
1 cups chopped fenugreek leaves
1 tsp coriander powder
1 tsp red chilli powder
tsp turmeric powder
A pinch of baking soda
tsp asafoetida (hing)
1 tbsp ginger-green chilli paste
Salt to taste
1 tbsp chopped jaggery
3 tbsps yogurt
1 tbsps oil + for deep frying
2 tsps white sesame seeds
To serve
Shrikhand as required
Puris as required

Method

1. To make the muthias, take gram flour in a large bowl. Add whole wheat flour, fenugreek leaves, coriander powder, red chilli powder, turmeric powder, baking soda, asafoetida, ginger-green chilli paste, salt, jaggery, yogurt, oil, white sesame seeds and cup water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 5-10 minutes.
2. Trim the top of the brinjals, make crisscross slits without cutting through. Trim the tops of the raw bananas as well and cut into 1 inch pieces. And make crisscross slits on each piece without cutting it through.
3. Trim the tops of the sweet potato, cut into thick roundels and cut each roundel into half. Prick each half with a fork.
4. Cut the potato in half and prick each half with a fork.
5. Cut the purple yam into 1 inch pieces and prick each piece all over with a fork.
6. To make the masala, take green garlic in a parat, add coconut, ginger-green chilli paste, salt and turmeric powder and mix till well combined. Add brinjals, raw bananas, potatoes, purple yam, sweet potatoes, surti papdisivy gourds, fresh pigeon peas and mix till everything is well combined.
7. Heat sufficient oil in a kadai. Gently slide in the muthias in the hot oil and deep fry on medium heat till golden brown and crisp. Drain on an absorbent paper.
8. Heat cup of the hot oil into a wide and deep non-stick pan. Add the vegetables and mix till well combined. Adjust salt and mix. Cover and cook on medium heat for 20-25 minutes while stirring in between every few minutes.
9. Add the muthias and mix. Cover again and continue to cook on medium heat for 10-15 minutes.
10. Transfer the undhiyo into a serving bowl, serve hot with shrikhand and puris.

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