Surti Undhiyu Recipe
Serves: 6-7 Persons
Ingredients:-
- Surti Papdi (small one) - 300 grams
- Pink Yam-cut into chunks - 100 grams
- Raw Banana-cut into chunks - 2
- Medium potatoes-cut into chunks - 2
- Small Brinjal-slit - 4-5
- Small sweet potato-cut into chunks - 1
- Green Tuver(Pigion Peas)-frozen - 50 grams
- Green Peas-frozen - 50 grams
- Small Beetroot-cut into chunks
- Small Tomatoes – 2
- Freshly chopped coriander - 1 cup
- Dry coconut powder - ½ cup
- Salt to taste
- Crushed green chili -ginger - 3
- Sugar
- Lemon juice
- Hing (asafetida) - ¼ tsp
- Dhana jeera powder - 2 tbsp
- Red chili powder - 1 tbsp
- Garam masala - 1 tsp
- Oil Mix all the masala and leave a side - 1 tbsp
Methi Muthiya:-Dumplings
- Fresh or frozen Methi-2 tbsp
- Gram Flour-2tbsp
- Wheat Flour-4tbsp
- Salt to taste
- Sugar, lemon juice, oil and ajwain seeds
- Green chili- ginger paste - 1 tsp
Tampring:
- Oil - 6-7 tbsp
- Mustard seeds - 1 tsp
- Till (sesame seeds) - 2 tbsp
- Ajwain seeds(carom seeds) - 1 tsp
Method:-
- Mix all the stuff and make small dumplings.
- Normally you fry them but, I've baked them in the oven for about 12- 15- minutes. Leave a side.
- Now wash all the veges and cut them.
- Stuff some masaia into brinjal.
- Heat the oil in a big pressure Cooker and add the tempering ingredients, after splutter add all the vegetables and mix.
- Add all the masala and mix well again.
- Now place the brinjals on the vegetables and add very little water.
- Cook till one whistle, turn the heat off.
- let it cool for 5-7 minutes, and take the pressure out from the cooker to stop further cooking.
- Now add dumplings in there and let it cook until they are soft.
- Garnish with coriander and serve hot with puris.
