Surati Undhiyu
The wet, masala-rich Surati version of undhiyu — unlike the drier Gujarati variations, Surati undhiyu is cooked with a generous coconut-coriander-sesame masala paste that becomes a thick, aromatic gravy coating the purple yam, raw banana, surti papdi beans, brinjal, potato, and muthia (fenugreek dumplings). Traditionally cooked anaathe (upside-down) in sealed earthen pots over open fires during the winter Uttarayan festival, the steam and fat from the different vegetables and the coconut masala amalgamate over hours into a dish that cannot be replicated at speed. The wet Surati preparation is specific to the city; outlying Gujarati regions make drier versions. Eaten with puri at the Uttarayan festival kite-flying celebrations.
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Recipe
Ingredients
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1 cup | Purple Yam , peeled and cubed |
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1 cup | Sweet Potato , peeled and cubed |
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1 cup | Eggplant , cubed |
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1 cup | Green Pea |
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1 cup | Green Bean , cut into pieces |
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1 cup | Fenugreek Leaf , chopped |
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1 cup | Cilantro , chopped |
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1 cup | Coconut , grated |
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1 tablespoon | Ginger-green chili paste |
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1 tablespoon | Sugar |
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1 teaspoon | Turmeric powder |
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1 teaspoon | Coriander powder |
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1 teaspoon | Cumin , powder |
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1 teaspoon | Garam masala |
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1 teaspoon | Mustard Seed |
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1 teaspoon | Carom Seed |
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1 teaspoon | Asafoetida |
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1 cup | Oil |
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1 tablespoon | Lemon juice |
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1 | Salt , to taste |
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1 | Water , as needed |
Instructions
- 1 In a large bowl, mix the grated coconut, coriander leaves, fenugreek leaves, ginger-green chili paste, sugar, turmeric powder, coriander powder, cumin powder, garam masala, and salt to prepare the masala stuffing.
- 2 Stuff the eggplant and surti papdi with the prepared masala and set aside.
- 3 Heat oil in a large, thick-bottomed pan and add mustard seeds, carom seeds, and asafoetida.
- 4 Once the seeds splutter, add the cubed purple yam, sweet potatoes, and any remaining masala.
- 5 Add a little water, cover, and cook on low heat for about 10 minutes.
- 6 Add the stuffed eggplant, surti papdi, and green peas to the pan.
- 7 Mix gently, cover, and cook for another 20-25 minutes, stirring occasionally, until all the vegetables are cooked.
- 8 Add lemon juice and adjust salt if needed.
- 9 Serve hot with puris or rotis.
Tips
For a richer flavor, cook the undhiyu on low heat to let the spices infuse well into the vegetables.