Updated: Jan 30, 2019
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
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
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.
Add all the remaining ingredients and knead into a soft dough, adding water only if required.
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.
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.
Drain on an absorbent paper and keep aside.
Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the segments.
Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.
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.
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.
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.
Allow the steam to escape before opening the lid.
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.
Serve hot garnished with coriander.
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