Undhiyu Recipe | Authentic Surti Undhiyu | Gujarati Dish

Ingredients

• 3 cups chopped fenugreek leaves (methi)
• salt (namak) to taste
• 1/2 cup whole wheat flour (gehun ka atta)
• 1/2 cup besan (gram flour)
• 3 tsp ginger-green chilli paste
• 2 1/2 tsp sugar
• 1/2 tsp haldi powder (turmeric powder)
• 1 tsp red chilli powder
• a pinch baking soda
• 3 tbsp oil
• oil for deep frying
• 1 cup baby potatoes, peeled
• 1 raw banana, cut into 25 mm. cubes
• 3 to 4 brinjal (baingan / eggplant), small black variety
• 1 1/4 cups surti papadi (fresh vaal) i, stringed and cut into halves
• 3/4 cup purple yam (kand), peeled and cut into cubes
• 3/4 cup yam (suran), peeled and chopped
• 1/4 cup fresh toovar
• 2 tbsp oil
• 1/2 tsp carom seeds (ajwain)
• 1/4 tsp asafoetida (hing)
• a pinch of baking soda
• salt (namak) to taste
• 1 cup freshly grated coconut
• 1/2 cup finely chopped coriander (dhania)
• 1/3 cup finely chopped green garlic (hara lehsun)
• 1 tbsp coriander-cumin seeds (dhania-jeera) powder
• 2 tsp ginger-green chilli paste
• 1 1/2 tsp red chilli powder
• 1 tbsp sugar
• 1 tbsp lemon juice
• salt (namak) to taste
• 3 tbsp finely chopped coriander (dhania)

Steps

1. Combine the fenugreek leaves and a little salt in a bowl and mix well. Allow to stand for 5 to 7 minutes and squeeze out all the liquid form the fenugreek leaves.
2. Add all the remaining ingredients and knead into a soft dough, adding water only if required.
3. Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.
4. Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides.
5. Drain on an absorbent paper and keep aside.
6. Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the segments.
7. Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.
8. Combine the surti papdi, purple yam, yam, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.
9. Heat the oil in a pressure cooker, add the carom seeds, asafoetida and soda-bi-carb and sauté on a medium flame for a few seconds.
10. Add the stuffed baby potatoes and brinjal, all the marinated vegetables, salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.
11. Allow the steam to escape before opening the lid.
12. Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas and methi muthias, toss gently and cook on a slow flame till the bananas are tender, while stirring occasionally.
13. Serve the oondhiya hot garnished with coriander.