By Akshara
December 31, 2025
Surti undhiyu is a winter speciality from Gujarat made with seasonal vegetables and a coconut-based green masala. The dish is cooked slowly, allowing each vegetable to absorb flavour without breaking down. It is traditionally prepared during the colder months and served with puris or rotis.
Surti papdi (valor beans), stringed Purple yam (suran), cubed Sweet potatoes, cubed Baby brinjals Fresh coconut, grated Fresh coriander leaves Green chillies Garlic Cumin powder Coriander powder Oil Salt
Grind coconut, coriander leaves, green chillies, garlic, cumin and coriander powder into a coarse masala.
Slit brinjals and lightly stuff them, along with some potato pieces, using part of the masala.
Heat oil in a heavy-bottomed pot and add the remaining vegetables with salt.
Add the stuffed vegetables and the remaining masala, layering gently.
Cover and cook on very low heat, turning carefully once or twice, until all vegetables are tender and well coated.