Surti Undhyu

Chef: Aanal Kotak

• Recipe Servings: 4

• Prep Time: 30 Minutes

• Cook Time: 30 Minutes

Ingredients of Surti Undhyu

For The Methi Muthias (makes Approx. 18 To 20)

• 3 cups chopped fenugreek (methi) leaves

• Salt to taste

• 1/2 cup whole wheat flour (gehun ka atta)

• 1/2 cup besan (bengal gram flour)

• 3 tsp ginger-green chilli paste

• 2 1/2 tsp sugar

• 1/2 tsp turmeric powder (haldi)

• 1 tsp chilli powder

• Pinch soda bi-carb

• 3 tbsp oil

• oil for deep frying

Other Ingredients

• 1 cup baby potatoes , peeled

• 1 raw banana , cut into 25 mm. (1”) cubes

• 3 to 4 brinjal (baingan / eggplant) , small black variety

• 1 1/4 cups surti papdi (fresh vaal) , stringed and cut into halves

• 3/4 cup purple yam (kand) , peeled and cut into cubes

• 3/4 cup yam (suran) , peeled and chopped

• 1/4 cup fresh toovar (arhar) dana

• 2 tbsp oil

• 1/2 tsp carom seeds (ajwain)

• 1/4 tsp asafoetida (hing)

• a pinch of soda bi-carb

• salt to taste

To Be Mixed Together For Coriander-coconut Masala

• 1 cup freshly grated coconut

• 1/2 cup finely chopped coriander (dhania)

• 1/3 cup finely chopped green garlic (hara lehsun)

• 1 tbsp coriander-cumin seeds powder

• 2 tsp ginger-green chilli paste

• 1 1/2 tsp chilli powder

• 1 tbsp sugar

• 1 tbsp lemon juice

• salt to taste

How to Make Surti Undhyu

For the methi muthias

1. Combine the fenugreek leaves and a little salt in a bowl and mix well. Allow to stand for 5 to 7 minutes and squeeze out all the liquid form the fenugreek leaves.

2. Add all the remaining ingredients and knead into a soft dough, adding water only if required.

3. Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.

4. Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides.

5. Drain on an absorbent paper and keep aside.

6. Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the segments.

7. Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.

8. Combine the fresh vaal, purple yam, yam, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.

9. Heat the oil in a pressure cooker, add the carom seeds, asafoetida and soda-bi-carb and sauté on a medium flame for a few seconds.

10. Add the stuffed baby potatoes and brinjal, all the marinated vegetables, salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.

11. Allow the steam to escape before opening the lid.

12. Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas and methi muthias, toss gently and cook on a slow flame till the bananas are tender, while stirring occasionally.

13. Serve hot garnished with coriander.