Surti Undhiyu

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.

Prepare coriander and garlic by finely chopping them.

Crush the coconut in a mixer until it is very fine, but do not extract the milk.

Mix coriander, garlic, turmeric, coriander powder, and salt to taste, along with garam masala, raisins, and optionally cashews and almonds.

Add sugar to balance the sourness in the dish.

Prepare a paste of garlic, green chilies, and ginger and set it aside.

Add oil to the mixture and also add lemon juice.

Mix all the spices well to prepare the masala.

Divide the masala into two parts for stuffing.

Soak papdi in soda water for 10-15 minutes before using it.

Mix the soaked papdi with peas and tuver dal to ensure the masala is well combined.

Stuff the brinjals by cutting them into quarters and filling them with the mixture.

Prepare ripe bananas by cutting them and stuffing them lightly to avoid bursting.

Stuff potatoes in the same way as the brinjals.

Sprinkle salt on the yam pieces and rub them with the remaining masala.

Prepare the cooker by layering the stuffed vegetables and adding the masala mixture on top.

Add enough water to just cover the bottom layer of the cooker.

Add about 1.5 cups of water, ensuring the bananas do not get overcooked.

Close the cooker and set it to cook for 3-4 whistles.

Once the cooker is opened, the undhiyu is ready and aromatic, perfect to serve hot with roti.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens