Surti Undhiyu

Surti Undhiyu is a type of vegetable made during winter due to the availability of fresh veggies. It is a Gujarati dish consisting of veggies like surti papdi, peas, tuvar, potato, brinjal, Methi, raw banana, kand, (purple yam). And the best part is crispy methi vadi.

Ingredients

1 raw banana

2-3 small brinjals

1/2 cup val/field beans

1/2 cup green peas/matar

1/2 cup tuvar/tender pigeon peas

1/2 cup Indian broad beans/Val papdi

1 potato cut into cubes

4-5 gobi/cauliflower florets

2-3 chopped tomatoes

Salt to taste

Sugar to taste

1 tsp dhaniya/coriander powder

2 tsp red chilli powder

1/2 tsp garam masala powder

Chopped coriander leaves

For the fenugreek/methi vadi

2 cups finely chopped methi/fenugreek leaves

3 tbsp gram flour/besan

2 tsp sugar

Salt to taste

1 tsp red chilli powder

2 tsp lemon juice

4 tsp oil

Mix these ingredients adding very little water. Make smalls and deep fry in oil on a medium flame, till it turns crisp and brown.

Ingredients for the stuffing:

1/2 cup powdered sev

2 tsp coconut powder or peanut powder

Salt to taste

1/2 tsp turmeric/haldi powder

2 tsp red chilli powder

1 tsp sugar

2 tsp lemon juice

1/2 cup chopped methi/fenugreek leaves

1/2 inch grated ginger

Mix all these and keep them aside.

For the tempering:

5 tbsp oil

1 bay leaf

Few curry leaves

8 chopped garlic cloves

2 tsp ginger garlic paste

Procedure

• Peel the raw banana and cut it into 2-inch pieces and make a slit. Cut the stem of the brinjal and make slits on both sides.

• Stuff banana and brinjal with the prepared stuffing. Reserve the remaining stuffing.

• Heat oil in a cooker, add curry leaves, bay leaf, and chopped garlic. Fry for 2-3 minutes.

• Add ginger-garlic paste and fry till the raw smell goes off.

• Now add all the veggies one by one. add spice powders, salt, and sugar. Give a good mix. Keep the stuffed raw banana pieces and stuffed brinjals over the veggies.

• Add the leftover stuffing masala. Put the water and close the lid of the cooker.

• Cook it for 2-3 whistles. Turn off the flame.

• Once the steam is released, open the lid and put the deep-fried methi Vadis.

• Garnish with chopped coriander leaves. Serve hot with rice or roti.