Jan 042013

Surti Undhiyu Recipe is mixed vegetable Gujarati recipe. Surti Undhiyu Recipe is normally cooked on Uttarayan, the Kite Festival (on 14th January) in Gujarat.

Cooking Time: Appr. 40 Minutes
Serves: 4-5 People

Surti Undhiyu Recipe


250g surti Papdi lilva
2 medium potatoes
1 large sweet potato
100g yam (suran)
100g purple yam
1 medium size aubergine
½ cup fresh green lentil (tuver lilva)
½ cup green peas
1 teaspoon turmeric powder
½ teaspoon fenugreek seeds (methi)
1 teaspoon cumin seeds
½ teaspoon mustard seeds
½ teaspoon asafoetida (hing powder)
3-4 tablespoon oil from the muthiya deep frying oil
2 tablespoon lemon juice
Salt to taste

For The Green Masala:

3-4 tablespoon chopped coriander leaves
3-4 green chillies, chopped
1 inch ginger, chopped
1 tablespoon sesame seeds
1 tablespoon sugar
2-3 tablespoon lemon juice
Salt to taste

For the Muthiya:

1 cup washed and chopped fresh fenugreek (methi)
¼ cup gram flour (besan)
½ cup whole wheat flour
1 teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon red chilli powder
1 teaspoon sugar
1 tablespoon lemon juice
½ teaspoon asafoetida (hing powder)
1 tablespoon oil
Salt to taste
Oil for deep frying

Surti Undhiyu Recipe

Cooking Method:

For the green masala:

1. Blend all ingredients from the green masala ingredients list to make rough paste. Keep aside.

For the muthiya:

2. In a large mixing bowl, add gram flour, whole wheat flour, turmeric powder, salt, sugar, coriander powder, chilli powder and asafoetida. Mix well.

3. Add lemon juice and oil and mix well with the hands.

4. Add chopped fenugreek and mix well to make stiff dough. Sprinkle some water, if need to.

5. Make small round balls or oval shape muthiya. Deep fry the muthiya for 2 mins and keep aside.

How to make surti undhiyu:

6. Peel the potatoes, purple yam, yam and sweet potatoes and cut them in big chunks.

7. Mix the root vegetables (yam, potatoes, sweet potato and purple yum) with half of green masala. Marinade for 15 mins.

8. Clean the surti papdi lilva by removing the strings from both sides. Separate with each other, leave it whole or cut into two from the middle.

9. Heat the oil in a pan or pressure cooker. Add the fenugreek seeds, mustard seeds and cumin seeds. When seeds crackle, add asafoetida.

10. Add surti papdi lilva, tuver lilva and green peas. Mix well.

11. Add remaining green masala, salt (if required) and lemon juice. Mix well and cook for 3-4 mins.

12. Add all marinade root vegetables and mix well.

13. Place the fried muthiya on the top and add one cup water slowly from the edges.

14. Bring it to boil and simmer until all vegetables are cooked (about 20-25 mins). If you are using pressure cooker to cook surti undhiyu recipe, close the pressure cooker, cook for 2 whistles and let it stand for 3-4 mins before opening the pressure cooker. Stir gently before serving.

Serve surti undhiyu recipe warm with puri (puree), chapatti or paratha.

Variation Tips:

You can use baby aubergine and baby potatoes. Give them plus (+) cut from the top without separating or making pieces. Fill these cuts with green masala and follow above steps to make surti undhiyu recipe.

Surti Undhiyu

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