Surati Undhiyu

Surati Undhiyu

Surati Undhiyu

Veg Vegan

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.

Cuisines

Gujarati Surati

Best for

Lunch Dinner

Recipe

Prep: 30 min Cook: 45 min Total: 75 min 2-3 servings

Ingredients

1 cup purple yam, peeled and cubed
1 cup sweet potatoes, peeled and cubed
1 cup eggplant, cubed
1 cup green peas
1 cup surti papdi (flat green beans), cut into pieces
1 cup fenugreek leaves (methi), chopped
1 cup coriander leaves, chopped
1 cup coconut, grated
1 tablespoon ginger-green chili paste
1 tablespoon sugar
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon mustard seeds
1 teaspoon carom seeds (ajwain)
1 teaspoon asafoetida (hing)
1 cup oil
1 tablespoon lemon juice
1 salt to taste
1 water as needed

Instructions

  1. 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. 2 Stuff the eggplant and surti papdi with the prepared masala and set aside.
  3. 3 Heat oil in a large, thick-bottomed pan and add mustard seeds, carom seeds, and asafoetida.
  4. 4 Once the seeds splutter, add the cubed purple yam, sweet potatoes, and any remaining masala.
  5. 5 Add a little water, cover, and cook on low heat for about 10 minutes.
  6. 6 Add the stuffed eggplant, surti papdi, and green peas to the pan.
  7. 7 Mix gently, cover, and cook for another 20-25 minutes, stirring occasionally, until all the vegetables are cooked.
  8. 8 Add lemon juice and adjust salt if needed.
  9. 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.