Wednesday, January 16, 2013

Surti Undhiyu - (1)




"Tum Gujrati log kitne cute hote hai ... par tum log ka khaana itna khatarnaak kyun hota hai ... Dhokla Faafda Handva Thepla ... aise lagta hai koi missiles hai...."

Remember Kareena Kapoor's dialogue from the film "3 Idiots"? Well, I of course agree completely with the very first sentence!!;-)

As a food blogger,  when I hear these words, I do calculations in my mind - Dhokla - tick, Handva - tick, Thepla - tick, Khandvi - tick,  Faafda - not yet, Undhiyu - not yet! - what , I havent' blogged about Undhiyu yet? What kind of Gujarati daughter-in-law am I? Well, but to be honest, I have prolonged posting about Undhiyu because I do not get the right winter vegetables here. I had seen a frozen "Undhiyu vegetable" packet in the freezer section of Indian stores, but I was very disappointed with the result. Finally, I collected, the individually frozen Undhiyu vegetables and tried to recreate the recipe. During winter, you get beautiful Unhiyu vegetables in Mumbai. I had to be content with these frozen veggies.

Another stumbling block for not blogging Undhiyu yet was that I have several versions of the family recipe. So after gathering the correct ingredients, I decided to make Undhiyu - 1.


Surti Undhiyu
Winter Special Gujarati Mixed Vegetables
Ingredients
1 packet Surti Papdi, whole (Frozen)
1 packet Surti Papdi, Lilva/beans (frozen)
1 packet Toovar Lilva (Frozen)
1 packet ratalu (Frozen)
1 big corn on cob, cut into 6 chunks
5-6 small eggplants
5-6 small potatoes
1 ripe yet firm banana, cut into 6 thick rounds
1 1/2 cups Methi Muthiya

*Grind/Crumble coarsely
1/2 cup sev or Gaanthiya

*Grind to a coarse paste
1 bunch cilantro
4 - 5 garlic cloves - preferably with greens
2" ginger, peeled
4-5 green chilies
salt to taste
1 tbsp sugar
1 tbsp lemon juice
1 tbsp Gujarati Garam Masala
1 tbsp coriander-cumin powder/dhana jiru
1 tsp mild chili powder

Stuffing
1 cup freshly scraped coconut
1/2 cup cilantro, chopped
1 tbsp kasoori methi
*Ground paste
* Coarsely crumbled Sev

Tempering
1 tbsp oil
1/2 tsp owa/ajmo/ajwain
1 tbsp white sesame seeds

Suggested Accompaniment
Puri
Aamras/Keri nu Rus

Method
0. Rinse/Thaw vegetables. Cut a cross on each potato and eggplant and banana. Stuff the masala stuffing inside potatoes, eggplant and banana. Keep the remaining stuffing.
1. Heat a pressure cooker. Add oil and ajwain/Ajmo/Owa and sesame seeds.
2. As they stat spluttering, place corn, stuffed eggplants and potatoes. On top of them place the remaining vegetables. Do not add bananas and muthiyas at this point. Sprinkle all the remaining stuffing and 2 cups water.
3. Pressure cook for 2 whistles.
4. Now add muthiyas and bananas.

5. Cover and let it simmer for 30 minutes on the lowest gas.

Note -
1. Traditionally lot more oil is added for cooking this winter special delicacy.
2. If possible, use goradu/konfal/kand mul which is a purple colored Indian root vegetable.
3. If sev or gaanthiya are not available, use 1/2 cup roasted besan/chickpea flour
4. Since I have used all frozen vegetables which get cooked pretty easily, the cooking time is reduced. If using all fresh vegetables, you may need to simmer more. Adjust cooking time depending on the doneness of the vegetables. Also make sure that all the vegetables retain their shapes. Do not overcook.


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