Surti undhiyu - a traditional Gujarati dish of mixed root vegetables often cooked in an earthen pot

yam

🥗Healthier: sweet potato

💰Cheaper: potatoes

Sweet potatoes are lower in calories and provide a similar texture.

malabar spinach

🥗Healthier: regular spinach

💰Cheaper: kale

Regular spinach is widely available and offers similar nutrients.

coconut

🥗Healthier: coconut milk

💰Cheaper: almond milk

Coconut milk provides creaminess with fewer calories.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder is a more accessible alternative with a similar flavor profile.

Introduce the dish 'undhiyu' and its traditional cooking method in an earthen pot underground.

Prepare the vegetables: peel and soak the potatoes in water to remove dirt.

Chop the purple yam, green beans, and tindora into bite-sized pieces.

Mix the chopped vegetables in a bowl and set aside.

In a separate bowl, prepare the stuffing for the aubergine using ginger, garlic, coriander, sesame seeds, sugar, and lemon juice.

Stuff the aubergine with the prepared mixture and set aside.

Heat a deep pan with oil for frying the stuffed aubergine and potatoes.

Carefully place the stuffed aubergine and potatoes in the hot oil and fry until golden brown and cooked through.

Remove the fried items from the oil and drain on paper towels.

Prepare the 'muthia' by mixing flour, turmeric powder, chili powder, salt, and oil in a bowl.

Add water as needed to bind the mixture and shape it into small dumplings.

Fry the muthia in the same oil until they are golden and crispy on the outside.

Serve the dish garnished with freshly grated coconut and coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary