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.
1 cup baby potatoes , peeled
3 to 4 brinjal (baingan / eggplant) , small
1 1/4 cups surti papdi (fresh vaal) , stringed and cut into halves
3/4 cup purple yam (kand) , peeled and cut into
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
For The 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 chilli paste
2 1/2 tsp sugar
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
a pinch soda bi-carb
3 tbsp oil
oil for deep fryingTo 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 chilli paste
1 1/2 tsp chilli powder
1 tbsp sugar
1 tbsp lemon juice
salt to taste
For The Garnish
3 tbsp finely chopped coriander(dhania)
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 form the
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 colour from all the sides.
Drain on an absorbent paper and keep aside.
How to proceed
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 mixtureand 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 degchi. Add thecarom seeds, asafoetida
and soda-bi-carb and sauté
on a medium flame for a few seconds.
Add the papdi beans,tuwar dala 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 cup of water and mix
well. Cover with the lid and pour some water on the
lid. 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 till 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.