Surti Undhiyu | Home Style Gujarati - ફેમસ સુરતી ઊંધિયું | Chetna Patel Recipes

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen mixed vegetables

Fresh vegetables enhance flavor and nutrition.

coconut

🥗Healthier: cashew paste

💰Cheaper: desiccated coconut

Cashew paste provides creaminess with lower calories.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds are nutritious and sunflower seeds are cost-effective.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried spices

Fresh herbs offer vibrant flavor while dried spices are more affordable.

Mix wheat flour, besan, methi, coriander leaves, green garlic, green chilli ginger paste, sesame, carom seeds, turmeric powder, salt, sugar powder, asafoetida, peanut oil, baking soda, lemon juice, and water to make a dough.

Shape the dough into oval or round muthiya and fry them until golden.

Peel and halve baby potatoes and fry until golden.

Peel and cut sweet potatoes into rounds and fry until golden.

Peel and cut ratalu into big cubes and fry until golden.

Remove stems from papdi, peel, and separate into two halves.

In a pressure cooker, heat oil and add ajwain, asafoetida, dry chillies, and chopped garlic; sauté briefly.

Add the papdi, turmeric powder, salt, and mix well.

Add water and a pinch of baking soda, then pressure cook for two whistles and release the pressure immediately after.

In a bowl, mix grated coconut, chopped coriander leaves, chopped green garlic leaves, garlic paste, ginger chilli paste, sesame, crushed peanuts, coriander cumin powder, salt, sugar powder, crushed fried muthiya, oil, asafoetida, and garam masala powder.

Combine the fried vegetables with the masala mixture and set aside.

Stuff the small green brinjals with the masala mixture.

In a large vessel, heat oil and add the stuffed brinjals, cooking on low flame until half done before adding the cooked papdi and layering with the fried vegetables and green masala.

Cover and cook on low flame for 10-12 minutes, adding muthiya after 5-7 minutes and cooking for an additional 3-4 minutes.

Stuff a hard yellow banana with the remaining green masala and add it to the pot, sprinkling the rest of the masala on top, and cook for another 2-3 minutes, adding a little water and covering for 3-4 more minutes.

Garnish with chopped green garlic and coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens