Surti Undhiyu Recipe

Step-by-Step Guide

• STEP 1.Start by washing and cutting the vegetables. The key to a great Surti Undhiyu recipe is the variety of vegetables. The combination of potatoes, sweet potatoes, eggplant, and yam creates a rich base. Don’t forget to cube them into bite-sized pieces for easy cooking and serving.

• STEP 1.In a small bowl, mix ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and garam masala with a little water to form a smooth paste. This will give the dish its signature aroma and spice.

• STEP 2.Heat oil in a large, heavy-bottomed pan. Add cumin seeds, mustard seeds, and asafoetida. Let them sizzle for a few seconds. Once the seeds pop, add the spice paste and sauté it for 2-3 minutes until the raw smell disappears, and the oil starts to separate from the spices.

• STEP 3.Now, add the prepared vegetables to the pan—surti papdi, batata, tuvar dana, green peas, and yam. Stir well, ensuring the veggies are coated with the spice mix. Add salt and jaggery, which will bring out the perfect balance of sweetness. Add about a cup of water and cook covered on low heat for 20-30 minutes, stirring occasionally to avoid burning.

• STEP 4.Once the vegetables are half-cooked, add kachoris (or methi na gota) to the pot. These little dough dumplings add texture and flavor to the dish. Cover and let everything cook for another 10-15 minutes, until the vegetables are tender and the spices are well incorporated.

• STEP 5.Once your Surti Undhiyu is fully cooked, squeeze some fresh lemon juice and garnish with coriander leaves. Serve hot with phulka, paratha, or rice for a fulfilling meal.