Sep 9, 2010

Surti Undhiyu

This is one of the recipe that I have learnt from my Mother-in-law. Which is her specialty.

  • 1/2 cup surti papdi, stringed, whole
  • 1 raw banana chunks unpeeled
  • 1/2 cup yam chunks (kand) peeled (optional)
  • 1/2 cup sweet potato chunks
  • 4 small brinjals - slit into four
  • 4-5 green chillies crushed
  • 1 tsp. ginger grated
  • 1 tbsp coriander leaves finely chopped
  • 1 tsp wheat flour
  • 4 tbsp oil
  • 1/4 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 1/2 tsp dhana jeera powder
  • 1/2 tsp garam masala
  • 1 tsp ajwain
  • 1 tsp mustard seeds
  • salt to taste
  • 1/2 tbsp. jaggery
  • lemon to taste
For Muthiya
  • 1Cup methi leaves finely chopped
  • 1/2 cup gram flour (besan)
  • 1 tsp. red chilli powder
  • salt to taste
  • 1 tbsp. oil
• Wash, take off  the skin and dice potatoes, yam and raw bananas.
• Wash brinjals and slit them into four without cutting the stem.
• Make a paste of green chillies and ginger and mix cut coriander.
• Mix all the muthiya ingredients except oil and prepare firm dough.
• Divide into small portions and shape each into one-inch long half-inch thick rolls.
• Deep fry in hot oil remove and keep aside.
• String beans and cut into one-inch long pieces.
• Heat up oil in a thick-bottomed kadai, mix in asafoetida and mustard seeds, ajwain.
• When mustard seeds crackle mix in ground masala and broad beans.
• Put the rest of the vegetables in layers one on top of the other.
• Sprinkle salt, dhana-jeera powder, garam masala and turmeric powder.
• Stir fry for five minutes on high flame heat.
• Pour out one cup of water & sprinkle wheat flour, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
• Mix in fried muthiyas and jaggery & again simmer (boil slowly at low temperature) for 15 minutes.
• Stir the vegetables occasionally.
• Serve hot decorated with scraped coconut

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