Authentic Gujarati Surti Undhiyu

Authentic Gujarati Surti Undhiyu

Today’s recipe is authentic Gujrati Surti undhiyu. This is a winter special recipe as the veggies used in this recipe are available in plenty in winter and it is the best season to enjoy this. Furthermore, I also will share the recipe of methiche mutke or pakoda those are used in this veggie.

To complete this heavenly experience, serve undhiyu alongside puffed-up, golden puris and a bowl of sweet jalebi. Indeed, this meal is more than just sustenance; it’s a bowl of ‘Swarga Sukh’ or heavenly bliss that turns a simple winter evening into a festive memory. Whether you’re hosting a December party or just craving a taste of tradition, this rich recipe is the ultimate way to embrace the flavors of the season.

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3. Konkani Mixed Vegetable Valval – Marathi Recipe
4. Bhogichi Bhaji – Marathi Recipe
5. Bajrichi Bhakri – Marathi Recipe

Some Interesting facts about Authentic Gujarati Surti Undhiyu :-

The winter chill brings with it a deep longing for comfort food that warms the soul, and nothing captures that magic quite like a steaming plate of authentic Gujarati Surti Undhiyu. This isn’t just a recipe; it’s a celebration of the season’s finest harvest. I remember the kitchen filling with the earthy aroma of fresh methi muthiya frying to a perfect golden crisp, a scent that always signals something special is brewing. The process begins with the careful preparation of these savory fenugreek dumplings, blending chickpea and wheat flour with a touch of ginger-garlic paste and lemon for that signature tang.

The vegetables—sweet potatoes, raw bananas, purple yam, and fresh green peas—hit the hot oil. Instantly, memories of family gatherings come rushing back. The real secret lies in the vibrant green masala. This rich paste combines fresh coconut, roasted peanuts, and green chilies with plenty of fresh garlic greens that are only available during these cold months. Every layer of the Undhiyu is built with care, from the base of papdi and tuvar beans to the stuffed brinjals and bananas resting on top. Consequently, cooking it all together in a pressure cooker with a dash of carom seeds and sesame allows the flavors to meld into a luscious, racy texture that is simply irresistible.

Authentic Gujarati Surti Undhiyu

Print Recipe

Serves: 4 People Preparation Time: 30Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

Methiche Mutke

• 2 cup finely chopped Fenugreek leaves
• 1/3 cup Wheat flour
• 1/3 cup Besan
• Ajwain / Carom seeds
• 1 tbsp Cumin-Coriander powder
• 1 tbsp Green chili-Ginger-Garlic thecha
• 1 tbsp Red chili powder
• 1/4 tsp Turmeric powder
• Salt to taste
• 1/2 Lemon juice
• 1 tbsp Oil
• Water as needed
• Oil for frying

Masala / Vatan

• 1/2 cup sliced fresh Coconut
• 1/4 cup roasted Peanuts
• 8~10 Green chilies
• 1/2 bunch green Garlic
• 5~6 Garlic cloves
• Coriander leaves
• 2” Ginger
• Water as needed

Undhiyu

• Wal papdi
• Fresh Pigeon peas
• Wal ghevda
• 1 peeled and sliced Sweet Potato
• 1 peeled and chopped Potato
• 2 chopped Brinjals
• Fresh green Peas
• 1 chopped raw Banana
• Oil for frying
• 3 tbsp Oil
• 1/4 tsp Ajwain / Carom seeds
• 10~12 Cashew nuts (Optional)
• 1 tbsp white Sesame seeds (Optional)
• 1 tbsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 tbsp Garam masala
• Salt to taste
• Sugar to taste
• Hot Water as needed

Instructions

Methiche Mutke

Step 1: Mix fenugreek leaves, wheat flour, besan, ajwain, cumin-coriander powder, green chili-ginger-garlic thecha, red chili powder, turmeric powder, salt, lemon juice and oil well together and add a little water at a time to knead semi stiff dough.

Step 2: Take a small portion from the dough and roll it into mutke or muthiya.

Step 3: Heat up oil on medium heat in a pan and drop mutke in it. Fry mutke well from both sides.

Step 4: When mutke are fried well from both sides, take them out, drain excess oil and transfer them into a dish. Methiche mutke are ready.

Masala / Vatan

Step 5: Blend fresh coconut, roasted peanuts, green garlic, green chilies, garlic, coriander leaves and ginger well together into paste and add water.

Step 6: Blend it together into coarse paste and masala is ready.

Undhiyu

Step 7: Heat up oil on medium heat in a pan and drop potato and sweet potato in it. Fry it well together until it gets light golden color.

Step 8: When it is fried well, take them out, drain excess oil and transfer them into a dish.

Step 9: Drop raw banana and brinjals into hot oil and fry them well together.

Step 10: When banana and brinjal softens a little, take them out, drain excess oil and transfer them into a dish. 

Step 11: Fill in the masala in each fried brinjal and banana.

Step 12: Heat up oil in a cooker and add ajwain.

Step 13: When ajwain is fried well, add cashew nuts and sesame seeds.

Step 14: Mix well and add the blended masala.

Step 15: Mix well and add coriander powder, turmeric powder, garam masala, salt and sugar and mix well.

Step 16: Add fresh pigeon peas, matar wal ghevda and wal papdi and mix well.

Step 17: Spread it well and spread potato and sweet potato.

Step 18: Spread banana and brinjals and add hot water. 

Step 19: Mix it carefully and close the lid. Cook on high heat until 2 whistles.

Step 20: Open the lid and mix once carefully.

Step 21: Add the methi muthiya and mix well. Undhiyu is ready.

Notes

• Don't fill in the masala in the fried brinjals and banana if you don't want.
• Adding cashew nuts and sesame seeds is optional. You can skip it if you don’t want.

Recipe Video

Servings

This is winter special Gujrat special mix vegetable recipe. It is known for its unique taste and texture. Serve it with puri, jalebi and buttermilk. It goes well with chapati or bhakri