by Jeena Suraj
Added to 3 cookbooks
This recipe has been viewed 10082 times
Surti Undhiyu is a authentic / traditional dish of Gujarat, basically traditionally cooked on earthen pots. Undhiyu is basically a mix of vegetables, specially winter vegetables, and I what I am sharing is the one of the South Gujarat - Surat side known as Surti Undhiyu.
Undhiyu is one of the main dish during weddings and occasions. Undhiyu is made of various varieties of winter vegetables available, and each one have their own way of making it. But the important thing that goes into it is making Muthiya < Dumplings> out of Methi / Fenugreek leaves.
Undhiyu when prepared in any household is like a feast and its specially prepared on Uttarayan / Makar Sankranti festival. On that day people fly kites, enjoy and then have a feast of Undhiyu - Puri, daad Bhaat and Srhikhand along with papad and pickle during lunch. In-short a family get-together to tell...
- In a deep bowl combine the fenugreek leaves, besan, rice flour, turmeric powder, coriander-cumin powder, salt, baking soda and oil and knead using little water.
- Divide the dough into equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.
- Heat oil in a kadhai and shallow fry until brown all sides.
- Transfer to a plate. Keep aside.
- Heat oil in a pressure cooker, add papdi, papdi dhana, potatoes, tendli, brinjal and saute for a minute.
- Add the coriander leaves and the masala and mix well.
- Now add salt and a pinch of baking soda and mix well.
- Add water, mix well and pressure cook for 3 whistles.
- Once the pressure releases, open the pressure cooker and layer the muthiyas.
- Again close the lid, and pressure cook for 2 whistles.
- Once pressure releases, open and transfer to a cooking pan very gently, as the muthiyas should not break.
- If the undhiyu looks dry, add needed water and cook for a minute.
- If the undhiyu looks watery, keep on high to medium flame and cook until water dries.
- Garnish with freshly chopped coriander leaves.
- Serve with hot puris and shrikand.
This recipe was contributed by Jeena Suraj on 23 May 2016
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