Surti Undhiyu

Name: Surti Undhiyu
Yield: 8-10 servings
Cuisine: Indian
Ingredients: 200 gm surti papdi; 100 gm tuvar dana; 100 gm fresh green channa; 100 gm ivy gourd/ tindi; 1/4 kg baby potatoes; 1/2 kg purple yam/ kand; 1 medium size raw banana; For Spicy Green masala paste; 20-25 green chillies; 2 inches ginger; 1 medium bunch green garlic; 1 inch raw turmeric; 1 small bunch green corainder leaves; Salt to taste as required; To grind to coarse mixture; 100 gm fresh green peas; 1/2 cup fresh coconut pieces; For methi muthiya:; 1 cup besan; 2 tbsp wheat flour; 1/2 cup finely chopped fresh fenugreek leaves; 2 tbsp spicy green garlic chilli ginger paste; 1/4 tsp tumeric powder; 1 tsp sugar; 1 tbsp lemon juice; 2 tbsp oil moin; Salt to taste as required; 1 pinch asafoetida; 1 pinch baking soda; Oil for frying muthiya as required

Jasmin Motta _ #BeingMotta @cook_12567865

#Win #Week8
#Jan #W2
Makar Sankranti special.
Popular delicious nutritious delicacy from Gujarati cuisine.. Undhiyu prepared with special winter veggies, fenugreek muthiya flavoured with spicy fresh green garlic...served with wheat puff puris, jalebi on occasion of uttarayan festival!

Jasmin Motta _ #BeingMotta @cook_12567865

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Ingredients

8-10 servings

200 gmsurti papdi
100 gmtuvar dana
100 gmfresh green channa
100 gmivy gourd/ tindi
1/4 kgbaby potatoes
1/2 kgpurple yam/ kand
1medium size raw banana
For Spicy Green masala paste
20-25green chillies
2 inchesginger
1medium bunch green garlic
1 inchraw turmeric
1small bunch green corainder leaves
Salt to taste as required
To grind to coarse mixture
100 gmfresh green peas
1/2 cupfresh coconut pieces
For methi muthiya:
1 cupbesan
2 tbspwheat flour
1/2 cupfinely chopped fresh fenugreek leaves
2 tbspspicy green garlic chilli ginger paste
1/4 tsptumeric powder
1 tspsugar
1 tbsplemon juice
2 tbspoil moin
Salt to taste as required
1 pinchasafoetida
1 pinchbaking soda
Oil for frying muthiya as required
Other ingredients
2 tbspwhite sesame seeds
1 tspcarom seeds/ajwain
1/2 cup+2 tbsp oil
Finely chopped green corainder leaves to garnish
Finely grated fresh coconut to garnish

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Steps

1

Rinse and pat dry Surti papdi. Discard ends and split open with hands. Soak ivy gourd/ tindi for 10 minutes. Chopped into small pieces. Keep aside. Rinse and pat dry green tuvar dana and fresh green channa.
2

Peel and soak baby potatoes. Peel and chopped purple yam kand into big pieces. Soak kand pieces in salty water.
3

Grind spicy green chillies ginger raw turmeric, green garlic with stems, corainder leaves, salt to smooth paste. Transfer it in mixing plate.. Keep aside.
4

To prepare methi muthiya: in mixing bowl add besan,chopped fenugreek leaves, tumeric powder, red kashmiri chilli powder, green garlic chilli ginger paste, sugar, lemon juice, oil moin, salt to taste. Mix well and make soft dough. Make small round shape balls and deep fry in hot oil on medium flame till crispy golden.
5

Grind green peas and coconut to little coarse mixture. Transfer it mixing plate containing green chilli ginger garlic paste. Add and mix white sesame seeds and carom seeds. Mix well and divide it into 3 equal portions.
6

Strain soaked baby potatoes. Slit each and stuff each baby potatoes with prepared spicy peas coconut stuffing mixture, sprinkle little salt and a pinch of baking soda. Mix well and keep aside.
Cut raw banana into 1 inch thick round slices. Keep aside.
7

Strain soaked purple yam kand pieces. Mix one portion of spicy green peas coconut mixture, sprinkle little salt and a pinch of baking soda. Mix and keep aside.
8

In one big plate mix Surti papdi, chopped ivy gourd/tindi, tuvar dana, fresh green channa,Add remaining spicy Green Peas coconut mixture, salt and 1/4 tsp baking soda. Mix well. Divide into 3 parts.
9

In pressure cooker add heat 1/2 cup oil. Spread one portion of surti papdi, veggies mixture. On it spread / make layer of stuffed baby potatoes. On it spread/ make layer of surti papdi, veggies mixture.
10

On it spread make layer of purple yam mixture. On it spread remaining surti papdi veggies mixture. On it spread raw banana slices and fried methi muthiya.
11

Add 11/2 glass of water. Pour 2 tbsp oil. Close with cooker lid. Pressure cook for 3; whistles. Open the cooker lid after 30 minutes or before time of serving..so Undhiyu remains warm. Transfer it in big vessel.
12

Serve Relish Delicious Hot Surti Undhiyu garnishing with chopped coriander leaves and grated coconut.
13

Tips: Split surti papdi one day prior to making the Undhiyu.
Even you can prepare fried methi muthiya beforehand.
You can add stuffed brinjals also if you like.