As winter sets in India, Gujarati households prepare to relish a special recipe – Undiyo. This complex recipe is made from a variety of ingredients , which are available only during the winter months. The preparation time is approximately 45 minutes to an hour. It’s best to pick up all ingredients a day in advance to avoid chaos. Here’s the recipe of Surti Undiyo –
Ingredients: (For Methi Muthias)
Wheat flour (1/2 cup)
Gram flour/Besan (1 tbsp)
Chopped Methi Leaves (1/2 cup)
Turmeric (1 tsp)
Asafoetida/Hing (1/2 tsp)
Sugar (1 tsp)
Ginger Garlic paste (1 tsp)
Oil for deep-frying
Ingredients: (For Undiya mixture)
Green garlic (50 gms)
Dried Garlic powder (1 tsp)
Chopped Coriander leaves (1 cup)
Desiccated coconut (1/2 cup)
Ginger garlic paste (1-1/2 tsp)
Sesame seeds (3 tsp)
Asafoetida (1 tsp)
Peanuts roughly crushed (2 tsp)
Dhania-jeera powder (2 tbsp)
Oil (3-4 tsps)
Salt to taste
Ingredients: (For Undiya)
Kand/Purple Yam (200 gms)
Small brinjals (100 gms)
Surti papdi (250 gms)
Ratala/Sweet Potato (200 gms)
Banana (1, not yet completely ripened, green in colour)
Garam Masala (1 tsp)
Soda bicarb (as required at different stages of preparation)
Water (1/4 cup)
I) Finely chop the green portion of the green garlic
II) Crush the cloves from the green garlic to make a paste.
III)Soak the surti papadis in water with a pinch of soda bicarb for around 30 minutes.
IV) Finely chop the coriander , methi leaves as set aside.
V) Cut the potato , kand , ratala into big chunks.
VI) Wash the brinjals and slit it, though not completely through.
VII) Cut the banana (retaining the skin) into 4 pieces and slit each piece, though not completely through.
VIII) In a bowl, mix wheat flour , besan , turmeric, methi leaves, salt , sugar,asafoetida,ginger-garlic paste and 2 tsps oil
IX) Mix well, preferably without adding any water. If required few drops of water can be added.
X) Deep fry the muthias till medium brown and set aside.
Method(For Undiyo mixture):
XI) In a vessel, mix the green garlic leaves , paste , garlic powder, dessicated coconut,ginger garlic paste,sesame , asafoetida,crushed peanuts,dhania jeera powder, 3-4 tsps oil (prefarably the same oil used to fry the methi muthias). Mix well.
XII) Add salt as required and mix again.
XIII) Stuff the banana pieces with this mixture and set aside.
XIV) Going back to the mixture, now add 2-3 tsp sugar and 1/2 tsp soda bicarb.
XV) Set aside around 4 tbsps of this mixture for later use.
XVI)Stuff the brinjals.
XVII) Add the kand,ratala,potato pieces to the mixture and ensure that all pieces are properly coated with the mixture.
XVIII)In a non-stick deep bottom vessel, heat 4 tbsps oil.
XIX) Add asafoetida , soaked and drained papdi,1-1/2 tsp ginger garlic paste,1/2 tsp dried garlic powder, pinch of soda,salt and around 1/4 cup water.
XX) Cover the vessel with a lid. Add some water on the lid and cook for 5-10 minutes on a medium flame.
XXI) Add the masala that was kept aside and a pinch of garam masala powder.
XXII) Now add the kand,ratala,potato chunks. Cover and cook for 25 mins on a high-to-medium flame.
XXIII)Once almost 80% done,add the muthias and the banana pieces.
XXIV) Cover and cook for 5 minutes.
XXV) Once done, sprinkle with green garlic leaves and dessicated coconut and serve hot with phulkas.