Surti Undhiyoo Recipe/Undhiyu Recipe

Surti undhiyoo/undhiyu is a very popular mixed vegetable dish prepared by the Gujarati's  mostly in Winters .Undhiyoo is a delicious preparation of many veggies available during winters .Undhiyoo/Surti Undhiyu is a rich and delicious dish which is served with puri or phulkas .The veggies are stuffed with flavourful masala and cooked over low flame.Traditionally its cooked in earthern pots sealed and placed upside down in fire pit dug in ground .But these days it can be cooked easily in thick bottomed vessels over low flame or in pressure cooker to fasten the process.

Undhiyoo has 2 versions  Kathiyawadi and Surti Undhiyoo ,the one I am sharing and i always make is Surti Undhiyoo ,where the masala is stuffed in the vegetables and then slow cooked .Both Kathiyawadi and Surti undhiyoo taste equally delicious but somehow I always prefered surti undhiyoo.

Making undhiyoo is easy though the process is lengthy its totally worth it.With prior prep making undhiyoo gets easier .Undhiyoo is best served with hot pooris and chilled shrikhand .Do give this amazing dish a try before the winter veggies needed to make this vanishes from the market.

ingredients

1/2 cup surti papdi

1/2 cup valor papdi

1/2 cup tuvar lilva

1 sweet potato cut in cubes

8 to 10 baby potatoes

150 gm purple yam/kand

150 gms fresh tuver/ fresh pigeon peas 

asafoetida

 Make criss cross slit on the base of brinjal and also make slit for the potato.

Peel and rinse the veggies and keep aside.

ingredients and method for making Muthia

1 cup methi chopped

1 cup gram  flour/besan

1/2 tsp red chilli powder

1 tsp green chilli garlic paste

1/4 tsp turmeric powder/ haldi

pinch of baking soda

salt to taste

oil to deep fry 

Method

In a bowl take chopped methi/fenugreek leaves ,add besan ,chiili paste,chilli powder haldi salt and 1 tbsp water .

Apply some oil to your plams and shape them into balls .

Heat oil to deep fry

Once hot fry the muthias over low medium flame until brown.

Remove on an absorbent paper to drain excess oil .

Ingredients and Method for the stuffing masala
1/4 cup fresh grated coconut
1/3 cup peanut coarsely crushed
1 1/2 tbsp sesame seeds
2 tsp chilli ginger paste
1/4 cup coriander leaves
50 gm fresh green garlic chopped fine both garlic and greens
1 tsp lemon juice/as needed
1 to 2 tsp sugar
Mix it all together in  a bowl and keep aside .
Stuff the masala stuffing in the brinjal and the potatoes.

Making the undhiyoo
You can slow cook it in a thick bottomed kadhai or a vessel I use pressure cooker to make this.
Heat 1/2 cup oil in a pressure cooker vessel ,add 1/4 tsp hing/asafoetida.
Add the stringed beans the valor and surti papdi and the fresh tuver .
Saute for 2 to 3 mins.
Add the sweet potato and the purple yam and saute.
Also add the remaining coconut masala.
Then add 1tsp chilli powder ,1/2 tsp coriander cumin powder ,1/4 tsp turmeric powder and  1 1/12 cup water mix well .
Now arrange the stuffed vegetables and the muthia over this.
Close the pressure cooker with the lid and cook for 2 to 3  whistles.
Allow the steam to escape before opening the lid .
Gently mix the with the spatula.

garnish with fresh grated coconut and chopped coriander .

serve with pooris.