Surti Undhiyu Recipe: The Upside-Down Delight of Gujarat
Surti Undhiyu is a cherished traditional dish from Gujarat, particularly popular in Surat, known for its vibrant mix of seasonal winter vegetables like purple yam, sweet potato, baby eggplants, and surti papdi. The name “undhiyu,” meaning “upside down” in Gujarati, reflects its unique cooking method, traditionally prepared in an inverted earthen pot that allows the ingredients to steam together, enhancing their flavors. This hearty casserole is infused with a special spice blend made from green garlic, fresh coriander, and peanuts, creating a rich and aromatic dish that is perfect for winter meals. Typically served with puris or roti, Surti Undhiyu not only showcases the culinary heritage of Gujarat but also brings families together during festive gatherings, making it a delightful and comforting addition to any table.
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!