Ingredients with Measurements:
- 1 cup fresh tuvar (pigeon peas)
- 1 cup fresh surti papdi (flat beans)
- 1 cup fresh valor (broad beans)
- 1 cup fresh yam (cut into cubes)
- 1 cup fresh sweet potato (cut into cubes)
- 1 cup fresh brinjal (cut into cubes)
- 1 cup fresh raw banana (cut into cubes)
- 1 cup fresh methi leaves (fenugreek leaves)
- 1 cup fresh coriander leaves (chopped)
- 1 cup fresh grated coconut
- 1/2 cup roasted peanuts (coarsely ground)
- 2 tbsp ginger-garlic paste
- 2 tbsp green chili paste
- 2 tbsp tamarind pulp
- 2 tbsp jaggery
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 2 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp garam masala powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Pressure cooker
- Large mixing bowl
- Large pot or wok with lid
Step-by-step instructions:
1. In a large mixing bowl, combine ginger-garlic paste, green chili paste, tamarind pulp, jaggery, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well to make a marinade.
2. Add all the vegetables to the marinade and mix well to coat them evenly. Let the vegetables marinate for at least 30 minutes.
3. Heat oil in a pressure cooker and fry the vegetables in batches until they are lightly browned. Remove and keep aside.
4. In the same pressure cooker, add the grated coconut and roast until lightly browned. Remove and keep aside.
5. Add the coarsely ground peanuts to the pressure cooker and roast until lightly browned. Remove and keep aside.
6. Add the methi leaves to the pressure cooker and sauté for a minute.
7. Add the fried vegetables, roasted coconut, and roasted peanuts to the pressure cooker. Mix well.
8. Add 1/4 cup of water and pressure cook for 2 whistles.
9. Once the pressure is released, open the lid and mix well.
10. Garnish with chopped coriander leaves and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Pressure cook on high flame.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 45g
Protein: 10g
Fiber: 12g
Substitutions for ingredients:
- Fresh tuvar can be substituted with frozen tuvar.
- Fresh surti papdi can be substituted with frozen surti papdi.
- Fresh valor can be substituted with frozen valor.
- Fresh yam can be substituted with sweet potato.
- Fresh brinjal can be substituted with zucchini.
- Fresh raw banana can be substituted with plantain.
Variations:
- You can add more vegetables like carrots, potatoes, and green peas.
- You can add paneer or tofu for a protein boost.
- You can add more or less chili powder and green chili paste according to your taste.
Tips and tricks:
- Make sure to marinate the vegetables for at least 30 minutes to infuse the flavors.
- Fry the vegetables in batches to ensure they are evenly cooked.
- Use a large pot or wok with a lid if you don't have a pressure cooker.
- Garnish with chopped coriander leaves for added flavor.
Storage instructions:
Store the leftover undhiyu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the undhiyu in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve the undhiyu in a large serving bowl and garnish with chopped coriander leaves.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Serve with hot puris or parathas.
Suggested side dishes:
Serve with raita or salad.
Troubleshooting advice:
- If the undhiyu is too dry, add a little water and mix well.
- If the undhiyu is too watery, cook on high flame for a few minutes to thicken the gravy.
Food safety advice:
Make sure to wash all the vegetables thoroughly before using them.
Food history:
Surti Undhiyu is a traditional Gujarati dish that originated in Surat, Gujarat.
Flavor profiles:
Surti Undhiyu is a spicy and flavorful dish with a mix of sweet and savory flavors.
Serving suggestions:
Serve hot with puris or parathas.
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Region: Indian