Easiest Way to Make Super Quick Homemade Surati undhiyu
Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Perfect Surati undhiyu. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Surati undhiyu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Surati undhiyu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Surati undhiyu is 4 person. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few components. You can cook Surati undhiyu using 41 ingredients and 14 steps. Here is how you cook that.
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Surati Undhiyu is a popular, traditional Gujrathi recipe. It requires lot of patience while making undhiyu as it requires lot many ingredients. Though a little time consuming, it’s worth a try as end result is just awesome. Generally undhiyu is made is winter as most required veggies are available in this season.
Ingredients and spices that need to be Prepare to make Surati undhiyu:
- 150 grams surti papdi / surti papdi and valor papdi 1/2 cup fresh pigeon peas (fresh tuvar)
- 8-10small baingan (brinjals)
- 150-200 grams baby potatoes
- 100 grams sweet potato
- 1medium large grams raw banana
- 150 grams purple yam (kand)
- for methi muthia:
- 1 cup methi leaves (fresh fenugreek leaves) - finely chopped
- 1 pinch baking soda
- 1 cup besan (gram flour)
- 1 Tsp sesame seeds (safed til)
- 1 Tbsp ginger + green chilli paste
- 1/4 Tsp turmeric powder (haldi)
- 1/4 tsp red chilli powder (lal mirch powder)
- 1/4 tsp cumin powder (jeera powder)
- 1/4 tsp coriander powder (dhania powder)
- 1 tsp oil
- 1 tsp sugar or add as required
- 1/2tsp salt or add as required
- 1 tbsp lemon juice
- 1-2 tbsp water or as required
- for green masala
- 1 cup tightly packed grated coconut
- 3 tbsp finely chopped coriander leaves OR ¼ cup finely chopped coriander leaves
- 2 tbsp sesame seeds (safed til)
- 1/4 tbsp ginger paste
- 1/2 tbsp garlic paste
- 1 tbsp green chilli paste OR 2 to 3 green chilies crushed to a paste in mortar-pestle
- 1/4 tbsp turmeric powder (haldi)
- 1/2 tbsp red chilli powder (lal mirch powder)
- 3 tbsp coriander powder (dhania powder)
- 2 tbsp cumin powder (jeera powder)
- 1 tbsp lemon juice
- 1 tbsp sugar or add as per taste
- 1 tbsp salt or add as required
- for tempering undhiyu
- 1/4 tsp ajwain (carom seeds)
- 1/2 tsp cumin seeds (jeera)
- Pinch asafoetida (hing) OR 2 to 3 pinches of asafoetida
- 1/2 cup water
- 4-5 tbsp sesame oil or peanut oil or any oil
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.
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