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Utarayan Special – Gujarati/Surti Undhiyu Recipe

Utarayan Special – Gujarati/Surti Undhiyu Recipe



Category: Gujarati Cuisine

Preparation Time: 20 Minutes

Cooking Time: 60 Minutes

Servings: 3-4 Person




For Muthiya

1 1/4 cups chopped fenugreek (methi) leaves

1/4 cup whole wheat flour

1/4 Cup gram flour

1 1/2 Teaspoon ginger-green chilli paste

1 1/4 Tablespoon sugar

1/2 Teaspoon chilli powder

1/4 Teaspoon turmeric powder (haldi)

A pinch of baking soda

1 1/2 Tablespoon oil

Salt to taste

For Undhiyu

1 cup baby potatoes, peeled

1 raw banana, cut into 25 mm.

3 to 4 Egg plant, small black variety

1 1/4 cups surti papdi (fresh vaal), stringed and cut into halves

3/4 cup Purple yam , peeled and chopped

3/4 cup yam (suran), peeled and chopped

1/4 cup fresh Tovar dana

2 Tablespoon oil

1/2 Teaspoon carom seeds

1/4 Teaspoon asafetida

A pinch of Baking Soda

Salt to taste

For Coriander-coconut Masala

1 cup freshly grated coconut

1/2 cup finely chopped coriander

1/3 cup finely chopped green garlic

1 Tablespoon coriander-cumin seeds powder

2 Teaspoon ginger-green chilli paste

1 1/2 Teaspoon chilli powder

1 Tablespoon sugar

1 Tablespoon lemon juice

Salt to taste


How to make Methi Muthiya?

Methi Muthiya

Mix all ingredients for Methi Muthiya in a deep bowl and knead into soft dough.

Divide the mixture into equal portions and shape each portion roughly into an oval by rolling it between your palms and fingers.

Heat the oil in a kadhai and deep-fry the muthiyas, on a medium flame till they turn golden brown in color from all the sides. Place on an absorbent paper.

How to make Uthiyu?

Coriander-coconut Masala

Make a criss-cross slit on each baby potato, banana piece and egg plant 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, yam, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.

Gujarati Undhiyu

Heat the oil in a pressure cooker; add the carom seeds, asafetida and Baking Soda and sauté on a medium flame for a few seconds.

Add the stuffed vegetables, all the marinated vegetables, salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.

Allow the steam to escape before opening the lid.

Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas and methi muthias, toss gently and cook on a slow flame till the bananas are tender, while stirring occasionally.

Serve hot garnished with coriander.

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Posted by Priyanka

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