Surti Undhiyu
Winter vegetables with green masala, muthiya and fresh surti papdi, slow-cooked in oil. Surat's festive, once-a-year classic.
Undhiyu is the great winter dish of Surat, made when surti papdi, purple yam, raw banana and tender sweet potato are in season. Traditionally cooked upside down in earthen pots over coals, it is now made on the stove with a fresh green masala of coriander, coconut and garlic. It is a festive dish, associated with Uttarayan, and served with puri and shrikhand. The recipe works because the masala is stuffed into the vegetables, which are then steamed in their own moisture with very little water, and the fried methi muthiya soak up the juices.
Method
- Mix muthiya ingredients with just enough water for a firm dough, shape into small balls and deep fry on medium until golden and cooked through. Drain.
- Combine all the green masala ingredients in a bowl. Mix well and set aside.
- Stuff about 1 tbsp of masala into each slit brinjal and each potato quarter. Keep the leftover masala separate.
- Heat 1/3 cup oil in a heavy deep pot on medium; add ajwain and hing. Add the papdi and lilva with turmeric, chilli powder and 1 tsp salt and cook for 3 minutes.
- Layer in the yam, sweet potato and raw banana, then the stuffed brinjals and potatoes on top. Spread half the remaining masala over.
- Sprinkle 1/2 cup water around the edges, cover tightly and cook on low heat for 25 to 30 minutes without stirring.
- Gently mix in the rest of the masala and the fried muthiya. Cover and cook for 10 to 15 minutes more until all vegetables are tender and the oil floats on the surface.
- Rest for 10 minutes, taste for salt and lemon, and serve garnished with coriander and coconut.
Chef's tips
- Avoid stirring in the first phase; gently shake the pot instead so the stuffed vegetables stay whole.
- Wear gloves or oil your hands when peeling yam, as it can itch.
- Fry muthiya just until crisp; they soften further in the pot.
- Use a heavy-bottomed pot and the lowest heat to prevent scorching.
Watch Purna make something similar
Surti Ratalu Puri
What to serve it with
Serve hot with puri, plain kachori or rotli, with shrikhand or jalebi and a green salad.
Storage
Keeps in the fridge for 2 days; the flavour deepens. Reheat covered on low heat with a splash of water.
Variations
- Use frozen surti papdi and lilva when fresh are unavailable.
- Add a few small purple yam cubes fried first for extra crunch.
- Skip the garlic for a garlic-free version and add extra ginger and hing.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Why do I need surti papdi in undhiyu?
Surti papdi gives undhiyu its signature flavour and slightly sweet, tender bite. Frozen packs work well when fresh ones are not in season, so use them directly without thawing.
Can I make undhiyu in a pressure cooker?
It works for speed: cook the layered vegetables with little water for 2 whistles. The texture is softer and less distinct than the open pot method, so reduce the water.
How can I stop undhiyu from getting mushy?
Cut vegetables in large pieces, use very little water, avoid stirring during cooking and add fried muthiya near the end. Stop cooking as soon as the yam and banana are tender.
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