Surti Undhiyu (Healthy Version) | How to make Surti Undhiyu (Healthy Version)

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By Pooja Sagar Shah
Created on 25th Nov 2015
  • Surti Undhiyu (Healthy Version), How to make Surti Undhiyu (Healthy Version)
Surti Undhiyu (Healthy Version)by Pooja Sagar Shah
  • Surti Undhiyu (Healthy Version) | How to make Surti Undhiyu (Healthy Version) (77 likes)

  • 0 reviews
    Rate It!
  • By Pooja Sagar Shah
    Created on 25th Nov 2015

About Surti Undhiyu (Healthy Version)

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

Surti Undhiyu (Healthy Version) is a popular aromatic and delicious dish. You can try making this amazing Surti Undhiyu (Healthy Version) in your kitchen. This recipe requires few minutes for preparation and 20 minutes to cook. The Surti Undhiyu (Healthy Version) by Pooja Sagar Shah has detailed steps with pictures so you can easily learn how to cook Surti Undhiyu (Healthy Version) at home without any difficulty. Surti Undhiyu (Healthy Version) is enjoyed by everyone and can be served on special occasions. The flavours of the Surti Undhiyu (Healthy Version) would satiate your taste buds. You must try making Surti Undhiyu (Healthy Version) this weekend. Share your Surti Undhiyu (Healthy Version) cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Pooja Sagar Shah for inputs. In case you have any queries for Surti Undhiyu (Healthy Version) you can comment on the recipe page to connect with the Pooja Sagar Shah. You can also rate the Surti Undhiyu (Healthy Version) and give feedback.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Surti Undhiyu (Healthy Version)

Ingredients to make Surti Undhiyu (Healthy Version)

  • Vegetables Ingredients:
  • 2 cups chopped surti papdi
  • 1/2 cup fresh peas
  • 8-10 small brinjals
  • 10-12 baby potatoes
  • 1 medium sized sweet potato
  • 1 raw unripe banana
  • 150 gms purple yam
  • For the methi muthia :
  • 1 cup finely chopped methi leaves
  • A pinch of baking soda
  • 1 cup besan
  • Ginger-chilli paste as per your taste
  • 1/4 tsp turmeric powder
  • 1 tsp dhaniya- jeera powder
  • 1/2 tbsp oil
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 tbsp lemon juice and water as required
  • For the Green masala :
  • 1/2 cup grated coconut
  • 3 tbsp chopped coriander leaves
  • 2 tbsp sesame seeds
  • 1 tsp ginger paste
  • 1/2 tbsp garlic paste
  • 1/2 tbsp green chilli paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp dhaniya-jeera powder
  • 1 tbsp lemon juice
  • Salt and sugar as per taste
  • For the tempering :
  • 1/2 tsp ajwain
  • 1/2 tsp jeera
  • 1/8 tsp hing
  • 1/2 cup water
  • 4 tbsp oil

How to make Surti Undhiyu (Healthy Version)

  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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