Undhiyu Recipe / How to make Surti Undhiyu / Authentic Gujrati Recipe / Vandana's Cooking

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.

Take green garlic leaves and some regular garlic, then add 1/2 cup dry coconut and less than 1/2 cup peanuts.

Grind these ingredients coarsely without making a fine paste and set aside, draining any excess water.

Grind 6 green chilies into a coarse paste and set aside, draining any excess water.

Peel and chop sweet potato into 4 to 6 pieces, depending on your preference, and place them on a plate.

Chop 5 potatoes into small and medium pieces and place them on a plate as well.

Take 3/4 of a purple yam, peel it, and chop it into medium-sized pieces, placing them on a plate.

Chop 3 eggplants into 4 pieces each and place them on a plate.

Chop green garlic leaves for direct use in the dish and set aside along with chopped fresh coriander.

In a large bowl, combine 2 tablespoons ginger-garlic paste, 3 tablespoons green paste, 1-1.5 teaspoons green chili paste, 1 teaspoon desiccated coconut, 1 teaspoon sugar, salt to taste, 1 teaspoon asafoetida, 2 tablespoons chopped green garlic leaves, and a generous amount of chopped coriander.

Add 2 tablespoons oil, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1 teaspoon turmeric powder, and 1 teaspoon garam masala to the bowl.

Mix all ingredients thoroughly by hand to create a uniform paste.

Add the chopped sweet potato, potatoes, eggplant, and yam to the bowl and mix well, using hands if necessary to ensure all vegetables are coated with the spices.

Set the mixture aside.

In a deep pan or cooker, heat 2 tablespoons oil and add 1 teaspoon asafoetida, 1 teaspoon carom seeds, and the remaining green chili paste and ginger-garlic paste.

Mix well and add some salt to taste.

First, add the surti papdi (a type of green bean) and stir well, then add the green tuar (another type of green bean) and green peas.

Add the remaining green masala mixture and mix for one minute.

Add the spiced sweet potato, potatoes, yam, and eggplant mixture to the pan and mix well.

Top with methi muthia (fenugreek dumplings) and sprinkle with chopped coriander and green garlic leaves.

Optionally, drizzle a little oil on top.

Pour in the reserved spiced water from earlier, about half to one cup, ensuring all vegetables are covered.

Cover tightly with a lid and cook for 15-20 minutes without stirring.

After 15 minutes, check if the water has been absorbed; if so, the dish is ready.

Turn off the heat and optionally drizzle a little more oil on top, cover, and let it rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary