Surti Undhiyu is a beloved traditional dish from Gujarat, particularly popular in the vibrant city of Surat. This mixed vegetable casserole is a celebration of winter produce, featuring a variety of seasonal vegetables that come together to create a hearty and flavorful meal. The name “undhiyu” comes from the Gujarati word for “upside down,” reflecting the unique cooking method traditionally used to prepare this dish. In the past, it was cooked underground in an inverted pot, allowing the ingredients to steam to perfection.
One of the standout features of Surti Undhiyu is its rich blend of vegetables. Key ingredients include purple yam, sweet potato, baby eggplants, green peas, and surti papdi (a type of flat bean). Each vegetable adds its own distinct flavor and texture, making every bite a delightful experience. The combination of these ingredients not only makes for a colorful dish but also ensures a nutritious meal packed with vitamins and minerals.
A crucial addition to Surti Undhiyu is Methi Na Muthia, which are fenugreek dumplings made with fresh fenugreek leaves (methi), gram flour, wheat flour, and spices. These dumplings are fried until crispy and then added to the dish during cooking, where they absorb the flavors of the spices and vegetables. Methi na muthia not only enhance the texture but also add a slightly bitter yet aromatic taste that balances the sweetness of some vegetables like sweet potato.
Methi Na Muthia Recipe: Essential Dumpling for Authentic Undhiyu
Methi Na Muthia are essential to Surti Undhiyu, serving as flavorful dumplings made from fenugreek leaves, whole wheat flour, and chickpea flour. These flavorful morsels absorb the rich curry’s essence while adding a unique texture and taste to the traditional Gujarati winter delicacy.
The magic of Surti Undhiyu lies in its special spice blend. A paste made from green garlic, fresh coriander, peanuts, and various spices is mixed with the vegetables to create a unique flavor profile. This aromatic blend infuses the dish with warmth and depth, making it a perfect comfort food during the chilly winter months. The spices used in Undhiyu are what truly set it apart from other vegetable dishes, giving it an authentic taste that reflects the culinary heritage of Gujarat.
Traditionally, Surti Undhiyu is cooked in an earthen pot placed upside down over a fire. This method allows for even cooking and helps retain the moisture within the pot, resulting in tender vegetables bursting with flavor. While modern kitchens may not have the means to replicate this exact technique, you can still achieve delicious results using a pressure cooker or a heavy-bottomed pot on your stovetop.
Serving Surti Undhiyu is an experience in itself. It is typically enjoyed with puris or roti, which complement the rich flavors of the casserole beautifully. The crispy texture of puris or the soft warmth of roti pairs perfectly with the hearty mix of vegetables, making for a satisfying meal that will leave you feeling full and content.
This dish is not just about taste; it’s also about tradition and community. In Gujarat, making Surti Undhiyu is often a family affair during winter festivals and gatherings. The process of preparing this dish brings people together, as they share stories and laughter while chopping vegetables and mixing spices. It’s a wonderful way to connect with loved ones while enjoying delicious food.
For those looking to try something new in their kitchen, Surti Undhiyu offers an exciting opportunity to explore Gujarati cuisine. With its vibrant colors, rich flavors, and wholesome ingredients, the recipe shared here is sure to impress both family and friends. Plus, it’s an excellent way to incorporate seasonal vegetables into your meals.
In conclusion, Surti Undhiyu is more than just a dish; it’s a celebration of winter flavors and Gujarati culture. Whether you’re cooking for a special occasion or simply want to enjoy a comforting meal at home, this mixed vegetable casserole is sure to delight your taste buds. So gather your ingredients and embark on a culinary adventure with Surti Undhiyu—you won’t be disappointed!
Surti Undhiyu Recipe: The Upside-Down Delight of Gujarat
Ingredients
Eggplant Stuffing
- 4 baby eggplants
- 1 tbsp green chili paste
- 2 tbsp garlic paste
- 1/4 cup coriander leaves chopped
- 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp shredded coconut
- 1 tbsp crushed peanuts
- salt
- 1/2 tbsp sugar
- 1 tbsp oil
Undhiyu
- Oil for frying
- 2 lbs surti papdi flat beans
- 1 purple yam ratalu peeled and cut into pieces
- 1 sweet potato peeled and cut into pieces
- 7-8 tbsp oil for cooking
- 2 tbsp carom seeds ajwain
- 1/2 tbsp hing asafoetida
- 1/2 tsp papdi kharo optional
- 1/2 tsp green chili paste
- 1/2 tbsp garlic paste
- 1 tbsp shredded coconut
- 1 tbsp crushed peanuts
- 1/2 tbsp sugar
- 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- salt
- 1 tbsp sesame seeds
- 1 tbsp kasoori methi dried fenugreek leaves
- fresh coriander for garnish
- green garlic for garnish
Instructions
Prepare the Surti Papdi
- Start by carefully peeling the 2 lbs surti papdi. Remove the side stems and discard them, then separate the peel from the beans. Both the papdi peel and beans are essential for Surti Undhiyu. After peeling, wash and clean the papdi thoroughly.
Make Methi Muthia
- Prepare Methi Na Muthia, which is another key ingredient in this recipe. check the recipe on our website.
Stuff the Eggplant
- In a medium-sized bowl, combine 1 tbsp green chili paste, 2 tbsp garlic paste, 1/4 cup coriander leaves (chopped), 1/2 tsp turmeric powder, 1 tbsp coriander powder, 1 tbsp shredded coconut, 1 tbsp crushed peanuts, salt to taste, 1/2 tbsp sugar, and 1 tbsp oil. Mix well to create a flavorful filling.
- Wash and clean the 4 baby eggplants. Make vertical cuts in each eggplant without cutting all the way through, then stuff them with the prepared filling.
Fry the Vegetables
- In a pan, heat oil for frying and add the cut pieces of 1 purple yam (ratalu) and 1 sweet potato. Fry them until they turn light brown, then set aside.
Cook the Undhiyu
- In a large pot over medium heat, add 7-8 tbsp oil for cooking.
- Once hot, add 2 tbsp carom seeds and 1/2 tbsp hing. Then add the prepared surti papdi along with 1/2 tsp papdi kharo, 1/2 tsp green chili paste, 1/2 tbsp garlic paste, 1 tbsp shredded coconut, 1 tbsp crushed peanuts, 1/2 tbsp sugar, 1/2 tsp turmeric powder, 1 tbsp coriander powder, 1 tbsp sesame seeds and salt to taste. Mix everything well.
Combine and Simmer
- Add the stuffed eggplants, fried purple yam, sweet potato, and sprinkle in 1 tbsp kasoori methi. Pour in enough water until the mixture is semi-submerged. Cover with a lid and let it cook on medium flame for about 10 minutes.
- Once you see bubbles forming, gently add about 8 to 10 methi muthias and continue cooking for another 10 minutes. If there’s excess water at this stage, remove the lid and let it cook uncovered for a few minutes.
Garnish and Serve
- Once cooked, turn off the flame and garnish your Surti Undhiyu with chopped fresh coriander and green garlic. Serve hot with puris or roti for a delightful meal!
- Enjoy this hearty and flavorful dish that brings a taste of Gujarat right to your table!
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Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.Your Undhiyu Adventure Awaits!
Have you tried making our authentic Surti Undhiyu recipe? We’d love to hear about your culinary experience! Whether you followed the recipe exactly or added your own special twist, your feedback can inspire fellow food lovers and home chefs. Did the flavors transport you to Gujarat? Was it as delicious as you imagined? Share your comments below and let us know how your Undhiyu turned out. If you enjoyed this traditional dish, why not spread the joy by sharing the recipe with your friends and family? Your kitchen stories and cooking adventures mean the world to us!