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Surti Undhiyu (Healthy Version)

Nov-25-2015
Pooja Sagar Shah
0 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Surti Undhiyu (Healthy Version) RECIPE

A very healthy and tasty gujarati dish that is perfect for this season which has been cooked in less oil.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Gujarat
  • Pressure Cook
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Vegetables Ingredients:
  2. 2 cups chopped surti papdi
  3. 1/2 cup fresh peas
  4. 8-10 small brinjals
  5. 10-12 baby potatoes
  6. 1 medium sized sweet potato
  7. 1 raw unripe banana
  8. 150 gms purple yam
  9. For the methi muthia :
  10. 1 cup finely chopped methi leaves
  11. A pinch of baking soda
  12. 1 cup besan
  13. Ginger-chilli paste as per your taste
  14. 1/4 tsp turmeric powder
  15. 1 tsp dhaniya- jeera powder
  16. 1/2 tbsp oil
  17. 1 tsp sugar
  18. 1/2 tsp salt
  19. 1 tbsp lemon juice and water as required
  20. For the Green masala :
  21. 1/2 cup grated coconut
  22. 3 tbsp chopped coriander leaves
  23. 2 tbsp sesame seeds
  24. 1 tsp ginger paste
  25. 1/2 tbsp garlic paste
  26. 1/2 tbsp green chilli paste
  27. 1/2 tsp turmeric powder
  28. 1/2 tsp dhaniya-jeera powder
  29. 1 tbsp lemon juice
  30. Salt and sugar as per taste
  31. For the tempering :
  32. 1/2 tsp ajwain
  33. 1/2 tsp jeera
  34. 1/8 tsp hing
  35. 1/2 cup water
  36. 4 tbsp oil

Instructions

  1. Clean the papdi, and peel the baby potatoes. Also cut the purple yam and the upper part of the brinjals.
  2. For the methi muthia:- Mix all the listed ingredients and let it rest for 10 minutes. Keep the mixture a little bit sticky so the muthias become soft. Apply oil on ur palm and shape them. Keep them aside .
  3. To make the green masala mixture:- mix all the listed ingredients and add salt, sugar and lemon juice according to taste.
  4. Stuffing the veggies :- Give a criss-cross cut to brinjal and potatoes and fill it with the green masala mixture. Keep the filled veggies and left over masala aside.
  5. Tempering and Cooking the Undhiyu :- Add oil to the pressure cooker, then add ajwain and cumin seeds, let it change colour then add hing, fresh peas, surti papdi and leftover paste. Stir everything and saute it for 3 minutes.
  6. On a low to medium heat, make a neat layer of the beans at the bottom.Then add purple yam, chopped raw banana and sweet potato. Sprinkle1/4 of the coconut masala evenly. Add the stuffed veggies along with 1/2 cup of water from the sides.
  7. Do not mix or stir. Gently place the muthias on the prepared layer. Add 2-3 pinch of salt all over. Cover the pressure cooker and let it cook on a medium to high heat for 2 whistles or for 8-10 minutes.
  8. Once cooked, let the pressure release, then gently mix without breaking the stuffed veggies.
  9. Garnish it with coriander leaves and grated coconut. Serve hot with Puri.

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