Surti Undhiyu is a delicious dish served hot with Puri or Theplas during Winters especially Makar Sankranti or Uttarayan Festival (Kite Flying Festival). It is a mix vegetable dish with Muthiyas traditionally made slowly in earthen pots native to the town of Surat from Gujarat. It gets its name Undhiyu (upside down) from the fact that the earthen pots is kept upside down while cooking dug beneath the ground and fired from above. With advancement in Cooking this dish is now also made in Kadai over cooktops and cookers. This recipe uses pressure cooker to make this delicious Gujarati Cuisine and it cooks very fast! Surti Papdi or Broad Beans go in this recipe. If you don't get this beans you may use alternative broad beans, however, Surti Papdi tastes best! Ensure to clean the Surti Papdi well by removing the thick threads from both its sides so that it does not spoil the mood while eating as the thick threads are very difficult to chew! Enjoy this yummy dish this Uttrayan with family and friends.
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Ingredients:
For Coriander Masala/Mixture:
400-500g Chopped Coriander Leaves1/3 Cup Crushed Peanuts
1 Tbsp Sesame Seeds (Til)
1/4 Cup Desiccated Coconut or Grated Fresh Coconut
2-3 Tbsp Sugar (as per taste)
3 Tbsp Oil
2-3 Tbsp Green Chillies & Ginger Paste (as per taste)
1 Tbsp Coriander Powder
1/8 Tsp Baking Soda
1/4 Tsp Turmeric (Haldi)
1/3 Cup Chopped Green Garlic (Hara Lasun) (about 70g) (Optional)
Salt to taste
Veggies:
4 Small Brinjal (washed and with stem chopped off and then slit in to cross from top)6 Potatoes (Washed, peeled and cut in to 4 or smaller pieces)
2 Sweet Potatoes (Washed, peeled and cut in to 4 or smaller pieces)
1 Yam (Ratalu) (Washed, peeled and cut in to 4 or smaller pieces)
2 Bananas (Raw or slightly raw and cut in to 6 small pieces and slit from middle)
500g Surti Papdi (Broad Beans) (Cleaned and washed)
For Muthiyas:
50g Chopped Fenugreek Leaves (Methi)1/3 + 1/4 Cup Coarsely Ground Wheat Flour (Gehu ka Karkara Aata)
1 Tbsp Bengal Gram Flour (Besan)
2 Pinch salt
1 Tsp Oil
Little oil for greasing
Oil for Frying
Tempering:
1/2 Cup Oil (preferable use same oil which was used for frying Muthias)1/2 Tsp Carom Seeds (Ajwain)
1/2 Tsp Asafoetida (Hing)
1/2 Cup Water + Little for sprinkling on top of veggies
Serves: Makes 2-2.5 Kg Undhiyu (Serves about 6-8 people)
Preparation time: 1 hour
Cooking time: 30 min
* 1 Cup = 237 ml
2. Add Chopped Green Garlic (Hara Lasun) (optional) and mix well.
3. You may taste the masala and add more Sugar and Green Chillies & Ginger Paste if required as per taste.
2. Add Coarsely Ground Wheat Flour (Gehu ka Karkara Aata), Bengal Gram Flour (Besan), Salt and Oil and mix well to form a dough. Add 1/4 Cup Coarsely Ground Wheat Flour more if required.
3. Using greased palms make small Muthiyas (shape of hot dogs) taking a handful of dough and pressing it in fist.
4. Heat Oil for deep frying Muthiyas.
5. Fry Muthiyas in hot oil on medium to high flame till it turns golden brown (about 2-3 min).
6. Once done take them out and set aside.
2. Fill the Slit part of Brinjal, Raw Bananas with Coriander Leaves Mixture.
3. Mix Potatoes, Sweet Potatoes, and Yam (Ratalu) with rest of Coriander Mixture.
4. Mix remaining Coriander Mixture with Surti Papdi (Broad Beans).
5. Keep all veggies aside.
2. Once oil heats up add Carom Seeds (Ajwain) and Asafoetida (Hing).
3. Add Papdi Coriander Mixture and cook for 2 min on med-high flame stirring in between.
4. Add remaining vegetables except brinjal and banana and mix.
5. Add Water.
6. Put Stuffed Brinjal evenly on top.
7. Add Stuffed Bananas in the same way.
8. Sprinkle little water on top so that Undhiya does not burn while pressure cooking.
9. Put fried Muthias on top arranging evenly.
10. Close the lid and cook on high flame till 5-6 whistles (8-10 min)
11. Once done switch off flame and let cooker cool down to release pressure.
12. Once pressure is released open lid and check the Undhiya if all veggies are cooked well.
13. Delicious Surti Undhiyu is ready to serve! Enjoy with Puri this Makar Sankranti!
2. While Cleaning Surti Papdi ensure to remove thick strings on both sides of pod and separate beans from pods where beans are sufficiently big. Wash well with water. If the thick strings remain in Papdi then it will come in mouth while eating as it cannot be chewed.
3. Muthiyas can even be steamed in Idli Cooker instead of deep frying. Steam Muthiyas in Idli Steamer for 15-20 min.
4. Put Raw Muthiyas in refrigerator for 15-20 min before you fry to get better results.
5. For Making Undhiya it is preferable to use same oil which was used for frying Muthias. It tastes very good.
Preparation time: 1 hour
Cooking time: 30 min
* 1 Cup = 237 ml
Method:
Preparing Coriander Masala/Mixture:
1. In a bowl take Chopped Coriander Leaves, Crushed Peanuts, Sesame Seeds (Til), Desiccated Coconut, Salt to taste (add considering veggies), Sugar, Oil, Green Chillies & Ginger Paste, Coriander Powder, Baking Soda, Turmeric (Haldi) and mix well.2. Add Chopped Green Garlic (Hara Lasun) (optional) and mix well.
3. You may taste the masala and add more Sugar and Green Chillies & Ginger Paste if required as per taste.
Preparing Muthiyas:
1. In a separate bowl take Chopped Fenugreek Leaves (Methi), handful of Coriander Mixture and mix well.2. Add Coarsely Ground Wheat Flour (Gehu ka Karkara Aata), Bengal Gram Flour (Besan), Salt and Oil and mix well to form a dough. Add 1/4 Cup Coarsely Ground Wheat Flour more if required.
3. Using greased palms make small Muthiyas (shape of hot dogs) taking a handful of dough and pressing it in fist.
4. Heat Oil for deep frying Muthiyas.
5. Fry Muthiyas in hot oil on medium to high flame till it turns golden brown (about 2-3 min).
6. Once done take them out and set aside.
Preparing Veggies:
1. Take half of Coriander Leaves Mixture in separate bowl and start mixing vegetables with it.2. Fill the Slit part of Brinjal, Raw Bananas with Coriander Leaves Mixture.
3. Mix Potatoes, Sweet Potatoes, and Yam (Ratalu) with rest of Coriander Mixture.
4. Mix remaining Coriander Mixture with Surti Papdi (Broad Beans).
5. Keep all veggies aside.
Tempering and preparing Undhiya in Pressure Cooker:
1. In a big cooker put Oil.2. Once oil heats up add Carom Seeds (Ajwain) and Asafoetida (Hing).
3. Add Papdi Coriander Mixture and cook for 2 min on med-high flame stirring in between.
4. Add remaining vegetables except brinjal and banana and mix.
5. Add Water.
6. Put Stuffed Brinjal evenly on top.
7. Add Stuffed Bananas in the same way.
8. Sprinkle little water on top so that Undhiya does not burn while pressure cooking.
9. Put fried Muthias on top arranging evenly.
10. Close the lid and cook on high flame till 5-6 whistles (8-10 min)
11. Once done switch off flame and let cooker cool down to release pressure.
12. Once pressure is released open lid and check the Undhiya if all veggies are cooked well.
13. Delicious Surti Undhiyu is ready to serve! Enjoy with Puri this Makar Sankranti!
Tips:
1. For Coriander Masala the taste should be spicy and sweet. Add more sugar and green chillies & ginger paste as per taste.2. While Cleaning Surti Papdi ensure to remove thick strings on both sides of pod and separate beans from pods where beans are sufficiently big. Wash well with water. If the thick strings remain in Papdi then it will come in mouth while eating as it cannot be chewed.
3. Muthiyas can even be steamed in Idli Cooker instead of deep frying. Steam Muthiyas in Idli Steamer for 15-20 min.
4. Put Raw Muthiyas in refrigerator for 15-20 min before you fry to get better results.
5. For Making Undhiya it is preferable to use same oil which was used for frying Muthias. It tastes very good.
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