Mains
Gujarati Undhiyu | Traditional Undhiyu | Surti Undhiyu | Win...
This dish is an all time classic. A must have for all gujjus. Lovely mix vegetable Tastes great with kadhi and puri. Make this delicious undhiyu. Is great for the winter months. The green garlic and methi muthiyas enhances the taste. The dish is a seasonal one, comprising the vegetables that are available on the South Gujarat coastline, during the winter, green beans or new peas, unripe banana, small eggplants, muthia and besan, steamed potatoes, purple yam and sometimes plantain. These are spiced with a dry curry paste and the mixture is slow cooked for a long time.
Ingredients:
- 100 grams small black brinjal
- 1 raw banana
- 300 grams sweet potatoes (sakhariya peeled and cut in pieces)
- 200 grams potatoes (peeled)
- 500 grams kand (peeled and cut in pieces)
- 500 grams surtipapdi (string them)
- 1 tbsp ginger green chilli paste
- 1 tsp asafoetida (hing)
- 1 cup chooped coriander (kothmir)
- ½ cup grated coconut
- 1 tsp dhanajeera powder
- Salt and chilli powder to taste
- ¼ cup oil
- ½ cup chopped green lasan
- 2 tbsp oil
- 1 tsp asofetida (hing)
- 1 tbsp Ginger paste
- 1 tsp Soda bi carb
- 2 tbsp Sugar
- 2 cups chopped kothmir
- ½ cup water
- 2 cup chopped methi
- 1 tsp ginger chilli paste
- 1 ½ cup wheat flour (atta)
- Salt to taste
- 1 tbsp oil
- ¼ tsp asofortida (hing)
- 1 tbsp sugar
- ½ cup water