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.
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