संक्रांति स्पेशल: स्वादिष्ट सुरती उंधियो | Authentic Gujarati Undhiyu No Onion No Garlic recipe

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen mixed vegetables

Fresh seasonal vegetables enhance flavor and nutrition.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats while being a common substitute.

coconut

🥗Healthier: coconut flour

💰Cheaper: desiccated coconut

Desiccated coconut is easier to find and less expensive.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat with a similar flavor profile.

Start by preparing the ingredients for Surti Undhiyu without onion and garlic.

Take 3 types of val papdi, ensuring to include Surti val papdi.

Add 1/2 cup fresh tuvar and 1/4 cup fresh peas.

Cut 1 raw banana thick with skin and soak 1 eggplant in water to prevent discoloration.

Prepare root vegetables: purple yam, sweet potato, arbi, and small potatoes.

For the methi muthiyas, take 1/2 cup finely chopped fresh methi.

Add 1/2 cup wheat flour, 1/4 cup besan, 2 tablespoons fine semolina, and 2 tablespoons finely chopped coriander leaves.

Mix in 1 tablespoon green chili and ginger paste, 1/8 teaspoon asafoetida powder, 1 teaspoon white sesame seeds, 1/4 teaspoon fennel seeds, 1/4 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala powder, salt to taste, 1 tablespoon sugar, a pinch of baking soda, and 1 tablespoon oil for dough.

Gradually add about 1/4 cup water and mix well to form a soft dough.

Shape the dough into cylindrical muthiyas and deep fry them in hot oil on low heat until crispy.

Fry the root vegetables (purple yam, arbi) until 75-80% cooked, then remove them from the oil.

Add sweet potato, potato, raw banana, and some purple yam to the frying oil and fry until crispy.

Prepare the masala by blending 1/2 cup fresh coconut, 1/4 cup fresh tuvar, 5-6 green chilies, 1 inch ginger, 1/2 teaspoon ajwain, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/4 teaspoon garam masala powder, 1 teaspoon white sesame seeds, a handful of fresh coriander, and salt with a little water until slightly coarse.

In a pressure cooker, heat 2-3 tablespoons of the frying oil and add 2-3 dried red chilies.

Add the prepared masala and sauté on low heat for 4-5 minutes until the oil separates.

Add the fried vegetables: eggplant, val papdi, tuvar, and peas along with the fried root vegetables.

Mix in the remaining masala from the blender, add salt to taste, and 1 tablespoon sugar.

Add lemon juice and mix well, then add a little more water if necessary.

Close the pressure cooker lid and cook for 2 whistles, then turn off the heat.

After cooking, open the lid and add methi, muthiyas, and the fried root vegetables.

Top with fresh coconut and coriander leaves, and cook for an additional 2-3 minutes to let the muthiyas soak up the gravy.

Serve hot with puri, roti, or paratha.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens