Ingredients :
- For the Undhiyu Mix: - 2 cups surti papdi (broad beans), ends trimmed and strings removed - 1 cup small eggplants, slit - 1 cup small potatoes, peeled and halved - 1 cup sweet potatoes, peeled and cubed - 1 cup raw bananas, peeled and cubed - 1/2 cup purple yam (kand), peeled and cubed - 1/2 cup fresh tuvar (pigeon peas) or substitute with frozen tuvar - 1/2 cup fresh toor (pigeon peas) - 1/2 cup fresh green chana (green chickpeas) or substitute with regular green chickpeas - 1/2 cup fresh corn kernels - 1/2 cup grated coconut - 2-3 tablespoons oil - 1/4 teaspoon asafoetida (hing) - Salt to taste - A pinch of baking soda (optional) - Fresh coriander leaves for garnish For Masala Paste: - 1 cup fresh coconut, grated - 1-2 green chilies (adjust to taste) - 1-inch piece of ginger - 4-5 cloves of garlic - 1 tablespoon sesame seeds - 1 tablespoon cumin seeds - 1/2 teaspoon coriander seeds - 1/2 teaspoon carom seeds (ajwain) - 1/2 teaspoon sugar - Salt to taste For Garnish: - 2-3 tablespoons fresh coconut, grated - 2-3 tablespoons fresh coriander leaves, chopped - 2-3 tablespoons oil (for tempering)
Recipe:
-
For the Masala Paste:
- 1. Grind all the masala paste ingredients into a fine paste, adding a little water if necessary. Keep it aside.
-
For the Undhiyu Mix:
- 1. In a large mixing bowl, combine all the vegetables (surti papdi, eggplants, potatoes, sweet potatoes, raw bananas, purple yam, pigeon peas, green chana, and corn). 2. Add oil, asafoetida, salt, and the masala paste to the vegetables. Mix well, ensuring that the vegetables are coated with the spices and oil. 3. Optionally, add a pinch of baking soda and mix well. This helps to maintain the color of the vegetables.
-
Assembling Surti Undhiyu:
- 1. In a large and deep heavy-bottomed pan, spread a layer of grated coconut. 2. Place the marinated vegetables over the grated coconut. 3. Top the vegetables with more grated coconut. 4. Drizzle oil over the vegetables. 5. Cover the pan and cook the Surti Undhiyu on low heat for about 30-40 minutes, stirring gently in between. Ensure that the vegetables are cooked until tender but not mushy. 6. Garnish with more freshly grated coconut and chopped coriander leaves. 7. Serve hot with puris or rotis.
Health Benefits:
-
Surti Undhiyu is a nutritious and vegetable-rich dish, providing essential vitamins, minerals, and dietary fiber. It's a hearty and wholesome choice, especially for vegetarians. The variety of vegetables used in Surti Undhiyu makes it a colorful and flavorsome delight.