Authentic Gujarati Surti Undhiyu V2 with Warm Soft Puris
A delightful winter delicacy from Gujarat packed with root vegetables, stuffed eggplants, and fresh green herb masala. Slow-cooked to perfection, this traditional one-pot wonder offers a harmonious blend of sweet, spicy, and savory flavors.
105min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Prepare the masala stuffing by mixing grated coconut, green garlic, cilantro, peanuts, sesame seeds, ginger-green chili paste, turmeric, chili powder, jaggery, and salt in a bowl.
2
Stuff a portion of the prepared green masala into the slit eggplants, small potatoes, and raw banana pieces.
3
Heat oil in a heavy-bottomed deep pot or pressure cooker base, add carom seeds, and let them sputter.
4
Layer the bottom of the pot with un-stuffed flat beans (papdi), followed by the cubed purple yam.
5
Carefully arrange the stuffed eggplants, potatoes, and banana pieces over the layer of beans and yam.
6
Scatter any remaining green masala and a splash of water over the vegetables.
7
Cover the pot tightly with a lid and cook on low to medium heat for about 45 to 50 minutes until all root vegetables are tender and cooked through.
8
Gently mix the contents, garnish with extra fresh coconut and cilantro, and serve hot with warm soft puris.
Ingredients
1 cup fresh surti papdi (flat beans)
1 cup valor papdi
1 cup purple yam (kand), cubed
1 cup raw bananas, chopped with skin
1 cup small potatoes, peeled and slit
6-8 small eggplants, slit lengthwise
1 cup fresh grated coconut
1/2 cup fresh green garlic, finely chopped
1/2 cup fresh cilantro, chopped
2 tablespoons roasted peanuts, crushed
1 tablespoon sesame seeds
1 tablespoon ginger-green chili paste
1 teaspoon ajwain (carom seeds)
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 tablespoon jaggery, grated
Salt to taste
3 tablespoons mustard oil or sesame oil
Warm soft puris to serve
*This AI-generated recipe may contain inaccuracies.