Surati Undhiyu Recipe- Purple Yam & Mixed Veggies Delight

Last Updated on 2 months by Neha Deshmukh

Surati Undhiyu Recipe: Purple Yam & Mixed Veggies Delight

Introduction

Oh, Undhiyu! Just the name conjures up cozy winter evenings and the aroma of spices wafting through the house. This isn’t just a dish; it’s a celebration of Gujarati cuisine, traditionally cooked upside down in earthen pots – hence the name “Undhiyu” (literally, “upside down”). I first made this for a Makar Sankranti feast with my family, and it was an instant hit. It’s a bit of work, yes, but trust me, the explosion of flavors is so worth it. Let’s dive in and create some magic!

Why You’ll Love This Recipe

This Surati Undhiyu is a vibrant medley of seasonal vegetables, subtly sweet, and wonderfully spiced. It’s a complete meal in itself, packed with nutrients and bursting with authentic Gujarati flavors. It’s perfect for festive occasions, family gatherings, or simply a comforting winter meal. Plus, it’s a fantastic way to showcase the unique flavors of purple yam and other winter produce.

Ingredients

Here’s what you’ll need to create this delicious Undhiyu:

• 10 Baby Potatoes
• 5 Small Onions
• 300 grams Purple Yam (Kand)
• 1 Small Cauliflower
• 2 Medium Carrots
• 5-6 Small Brinjals
• 100 grams Surati Papdi (Indian Beans)
• 50 grams Fresh Tuvar Beans
• 50 grams Fresh Val Beans
• 1 bunch Fenugreek Leaves (Methi)
• 100 grams Green Garlic
• 4-5 inches Ginger
• 3 teaspoons Cumin Powder
• 4 teaspoons Coriander Powder
• 1 tablespoon Tamarind Pulp
• 3 tablespoons Fresh Scraped Coconut
• 6-8 tablespoons Chopped Coriander
• 6-7 Green Chilies
• 0.5 teaspoon Chilly Powder
• 3 teaspoons Sugar
• 5-6 tablespoons Wheat Flour
• 1 tablespoon Curd
• Oil for deep frying and tempering

Ingredient Notes

Let’s talk about some of the stars of the show!

• Purple Yam (Kand): This is the defining ingredient of Undhiyu. It has a slightly sweet, earthy flavor and a beautiful color. Don’t worry if you can’t find it easily – sometimes Asian grocery stores carry it.
• Surati Papdi (Indian Beans): These flat, broad beans add a lovely texture and subtle sweetness. If you can’t find them, you can substitute with French beans, but the flavor won’t be quite the same.
• Val & Tuvar Beans: Using fresh beans is ideal for the best flavor and texture. If you absolutely must, frozen can work in a pinch, but thaw them completely before cooking.
• Fenugreek Leaves (Methi): Fresh methi leaves are essential for the authentic flavor. They have a slightly bitter, earthy taste that balances the sweetness of the yam.
• Spice Blend: The spice blend is key! We’re aiming for a warm, aromatic flavor profile. Feel free to adjust the chili powder to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Veggies: Peel and slit the baby potatoes and brinjals. Peel and chop the purple yam, cauliflower, and carrots into medium-sized pieces.
2. Tamarind Soak: Soak the purple yam in tamarind water or buttermilk for about 15-20 minutes. This prevents discoloration – it’s a little trick my grandmother taught me!
3. Cook the Beans: Pressure cook the val and tuvar beans separately with just one whistle. You want them cooked through but still holding their shape.
4. Spice Paste Time: In a grinder, combine the coconut, green garlic, ginger, cumin powder, coriander powder, chilly powder, and green chilies. Grind into a coarse spice mixture. Add a splash of water if needed to help it blend.
5. Make the Muthiya: Roughly chop the fenugreek leaves. In a bowl, mix them with the curd, a pinch of salt, and wheat flour. Knead into a soft dough. Shape into small dumplings (muthiya) and deep fry in oil until golden brown. Set aside.
6. Stuff & Coat: Slit the brinjals and stuff them with the spice mixture. You can also roll the potatoes, cauliflower, and carrots in the remaining spice mixture.
7. Tempering Magic: Heat oil in a large, heavy-bottomed pot. Add mustard seeds and let them splutter. Then add ajwain, sesame seeds, turmeric powder, and asafoetida.
8. Layer It Up: Now for the fun part! Layer the vegetables in the pot in this order: Surati papdi, purple yam, brinjals & onions, cauliflower, potatoes & carrots.
9. Simmer & Cook: Add water (about 1-2 cups) and tamarind pulp. Cover the pot and cook on medium heat until the vegetables are tender – about 45-60 minutes.
10. Final Touches: Mix in the cooked val and tuvar beans, remaining spice mixture, and sugar. Adjust the seasoning to your taste.
11. Add the Muthiya: Gently add the fried muthiya just before serving. Garnish with fresh coriander.

Expert Tips

• Using a heavy-bottomed pot is crucial to prevent sticking and ensure even cooking.
• Don’t overcook the vegetables! You want them to be tender but still hold their shape.
• Taste as you go and adjust the spices to your preference.

Variations

• Vegan Adaptation: Skip the curd in the muthiya and use a plant-based yogurt alternative.
• Gluten-Free Adaptation: Use gluten-free flour for the muthiya.
• Spice Level Adjustment: Reduce or increase the amount of green chilies and chili powder to control the heat.
• Winter/Festival Adaptations: My friend’s family always adds a handful of green peas during Makar Sankranti for extra festivity!

Serving Suggestions

Traditionally, Surati Undhiyu is served hot with shrikhand (sweetened yogurt) and puri (deep-fried bread). It’s also delicious with roti or even a simple side of rice.

Storage Instructions

Leftover Undhiyu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is Surati Undhiyu traditionally served with? It’s classically paired with shrikhand and puri, but roti or rice also work beautifully.
• How can I prevent the purple yam from discoloring? Soaking it in tamarind water or buttermilk helps retain its vibrant color.
• Can I use frozen beans instead of fresh? You can, but fresh beans will give you the best flavor and texture.
• What is the significance of cooking Undhiyu in earthen pots? Earthen pots impart a unique earthy flavor and help distribute heat evenly.
• Can this be made ahead of time? You can prep the vegetables and spice paste a day in advance. However, it’s best to assemble and cook the Undhiyu on the day you plan to serve it for the freshest flavor.