Surti Oondhiyoo is a classic and a traditional Gujarati delicacy that is prepared in every Gujarati household during winters. It is a medley of fresh green vegetables, roots, and methi muthiya that are cooked together in spices. It is an elaborate recipe and requires patience and skill to make it. It is a prime dish mainly made during festivals and weddings. Try this recipe and relish it this winter. It pairs well with pooris and shrikhand.
Recipe of Surti Oondhiyoo
Ingredients:
1 cup baby potatoes, peeled
3 to 4 brinjal (baingan/eggplant), small
1 1/4 cups surti papdi (fresh vaal) , strung and cut into halves
3/4 cup purple yam (kand), peeled and cut into
cubes
1/4 cup fresh toovar (arhar) dana
2 tbsp oil
1/2 tsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)
a pinch of soda bi-carb
salt to taste
ForThe Methi Muthias – (makes Approx. 18 To 20)
3 cups chopped fenugreek (methi) leaves
salt to taste
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup besan (Bengal gram flour)
3 tsp ginger-green chili paste
2 1/2 tsp sugar
1/2 tsp turmeric powder (Haldi)
1 tsp chili powder
a pinch soda bi-carb
3 tbsp oil
oil for deep frying
Be Mixed Together For Coriander-coconut Masala
1/4 cup Green peas (shelled)
1 cup freshly grated coconut
1/2 cup finely chopped coriander (dhania)
1/3 cup finely chopped green garlic (hara lehsun)
1 tbsp coriander-cumin seeds powder
2 tsp ginger-green chili paste
1 1/2 tsp chili powder
1 tbsp sugar
1 tbsp lemon juice
salt to taste
For The Garnish
3 tbsp finely chopped coriander(dhania)
Method:
For the methi muthias-
1. Combine the fenugreek leaves and a little salt in a bowl and mix well.
2. Allow to stand for 5 to 7 minutes and squeeze out all the liquid from the
fenugreek leaves.
3. Add all the remaining ingredients and knead into a soft dough, adding water only if required.
4. Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.
5. Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in color from all the sides.
6. Drain on an absorbent paper and keep aside.
How to proceed with vegetables-
1. Make a criss-cross slit on each baby potato and brinjal taking care not to separate the segments.
2. Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.
3. Combine the fresh Vaal, purple yam, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.
4. Heat the oil in a thick-bottomed Pan. Add the carom seeds, asafoetida, and soda-bi-carb and sauté on a medium flame for a few seconds.
5. Add the papdi beans,tuwar dana, and stir well and fry for two minutes.
6. Now add the stuffed baby potatoes, brinjal, all the marinated vegetables, salt, and green masala.
7. Stir once or twice. Add half a cup of water and mix well.
8. Cover with the lid and pour some water on the
lid and cook on low heat.
9. Check every few minutes, tossing occasionally, taking care to keep the stuffed vegetables on the top.
10. Cover and continue to cook until nearly done.
11. Best is to check the brinjal for doneness. Add the fried muthiyas and cover and allow to simmer on low heat till the muthiyas are double in size.
12. Serve hot, garnished with chopped coriander, chopped fresh green garlic, and scraped coconut.
Recipe of Surti Oondhiyoo
Ingredients
- 1 cup baby potatoes peeled
- 3 to 4 brinjal baingan/eggplant, small
- 1 ¼ cups surti papdi fresh vaal , strung and cut into halves
- ¾ cup purple yam kand, peeled and cut into cubes
- ¼ cup fresh toovar arhar dana
- 2 tbsp oil
- ½ tsp carom seeds ajwain
- ¼ tsp asafoetida hing
- a pinch of soda bi-carb
- salt to taste
For The Methi Muthias - (makes Approx. 18 To 20)
- 3 cups chopped fenugreek methi leaves
- salt to taste
- ½ cup whole wheat flour gehun ka atta
- ½ cup besan Bengal gram flour
- 3 tsp ginger-green chili paste
- 2 ½ tsp sugar
- ½ tsp turmeric powder Haldi
- 1 tsp chili powder
- a pinch soda bi-carb
- 3 tbsp oil
- oil for deep frying
Be Mixed Together For Coriander-coconut Masala
- ¼ cup Green peas shelled
- 1 cup freshly grated coconut
- ½ cup finely chopped coriander dhania
- ⅓ cup finely chopped green garlic hara lehsun
- 1 tbsp coriander-cumin seeds powder
- 2 tsp ginger-green chili paste
- 1 ½ tsp chili powder
- 1 tbsp sugar
- 1 tbsp lemon juice
- salt to taste
Instructions
For the methi muthias:
- Combine the fenugreek leaves and a little salt in a bowl and mix well.
- Allow to stand for 5 to 7 minutes and squeeze out all the liquid from the fenugreek leaves.
- Add all the remaining ingredients and knead into a soft dough, adding water only if required.
- Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.
- Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in color from all the sides.
- Drain on an absorbent paper and keep aside.
How to proceed with vegetables:
- Make a criss-cross slit on each baby potato and brinjal taking care not to separate the segments.
- Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.
- Combine the fresh Vaal, purple yam, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.
- Heat the oil in a thick-bottomed Pan. Add the carom seeds, asafoetida, and soda-bi-carb and sauté on a medium flame for a few seconds.
- Add the papdi beans,tuwar dana, and stir well and fry for two minutes.
- Now add the stuffed baby potatoes, brinjal, all the marinated vegetables, salt, and green masala.
- Stir once or twice. Add half a cup of water and mix well.
- Cover with the lid and pour some water on the
- lid and cook on low heat.
- Check every few minutes, tossing occasionally, taking care to keep the stuffed vegetables on the top.
- Cover and continue to cook until nearly done.
- Best is to check the brinjal for doneness. Add the fried muthiyas and cover and allow to simmer on low heat till the muthiyas are double in size.
- Serve hot, garnished with chopped coriander, chopped fresh green garlic, and scraped coconut.
