Surti Papdi Recipe- Eggplant & Potato Curry with Muthiya

Last Updated on 2 months by Neha Deshmukh

Surti Papdi Recipe – Eggplant & Potato Curry with Muthiya

Introduction

Oh, Surti Papdi! Just the name brings back memories of my grandmother’s kitchen, filled with the aroma of spices and the happy chatter of family. This isn’t just a curry; it’s a hug in a bowl. It’s a little bit involved, yes, but trust me – the explosion of flavors is so worth it. This recipe combines the unique texture of Surti Papdi with tender eggplants, potatoes, and the delightful little dumplings called Muthiya. It’s a Gujarati specialty that’s become a firm favorite in my home, and I’m thrilled to share it with you.

Why You’ll Love This Recipe

This Surti Papdi recipe is special for a few reasons. First, the combination of textures is incredible – the slightly chewy Papdi, the soft eggplant, the crispy potatoes, and the fluffy Muthiya. Second, the flavor profile is complex and satisfying, with a lovely balance of sweet, sour, and spicy notes. And finally, it’s a dish that truly feels homemade and comforting. It’s perfect for a weekend lunch or a special occasion.

Ingredients

Here’s what you’ll need to create this delicious Surti Papdi curry:

• 4 medium Potatoes, peeled, cubed into 1″ pieces (about 400g)
• 1 large Sweet Potato, peeled, cubed into 1″ pieces (about 250g)
• 1 small bunch Cilantro, roughly chopped (about 1 cup packed)
• 5 large Garlic cloves
• 1 Tbsp Ginger, chopped (about 20g)
• 1 Green Chili, or to taste
• 2 Tbsp Lemon/Lime Juice
• 1 Tbsp Sugar
• 1/2 Tbsp Salt (about 7g)
• 1 tsp Cumin Seeds (about 5g)
• 1/4 cup Dry Shredded Coconut (about 30g)
• 3 cups Surti Papdi, de-veined and split (about 300g)
• 1 cup Frozen Tuver Dana (Pigeon Peas) (about 200g)
• 1 tsp Salt (about 5g)
• 1 cup Water (240ml)
• 1/4 tsp Ajwain (Carrom Seeds) (about 1g)
• 12 Small Indian Eggplants, stems kept on with slits
• 3 Tbsp Oil (about 45ml)
• 1/2 tsp Turmeric Powder (about 2g)
• 1/4 tsp Asafoetida (Hing) (about 1g)
• 2 Tbsp Coriander Powder (about 12g)
• 2 tsp Cumin Powder (about 10g)
• 1 Tbsp Garam Masala (about 8g)

Ingredient Notes

Let’s talk about a few key ingredients!

• Surti Papdi: This is the star of the show! It’s a type of dried fish, commonly found in Gujarati cuisine. It has a unique, slightly chewy texture and a distinct flavor. You can usually find it at Indian grocery stores, or online. If you absolutely can’t find it, you can try substituting with dried shrimp, but the flavor won’t be quite the same.
• Tuver Dana (Pigeon Peas): These are split and dried pigeon peas. They add a lovely nutty flavor and texture to the curry. Frozen is super convenient, but you can use fresh – just increase the cooking time.
• Ajwain (Carrom Seeds): These little seeds add a wonderful, slightly peppery flavor and are known for their digestive properties. Don’t skip them!
• Spice Levels: Gujarati cuisine often has a subtle sweetness. Feel free to adjust the green chili and sugar to your liking. Some families prefer a spicier curry, while others like it milder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the Muthiya. Follow your favorite Muthiya recipe – I’ve linked one in the recipe notes! (Prepare Muthiya using the linked recipe (Step 1).)
2. Next, heat some oil in a pan and deep fry the cubed potatoes and sweet potato until golden brown and crispy. Immediately sprinkle with a little salt while they’re still hot. Set aside. (Deep fry cubed potatoes and sweet potato. Lightly salt immediately after frying.)
3. Now, let’s make the chutney. In a blender or food processor, combine the cilantro, garlic, ginger, green chili, lemon juice, sugar, salt, cumin seeds, and coconut. Grind into a fine paste. (Grind cilantro, garlic, ginger, green chili, lemon juice, sugar, salt, cumin seeds, and coconut into a fine chutney paste.)
4. Time for the Papdi and Tuver Dana. In a pressure cooker, combine the Surti Papdi, Tuver Dana, salt, water, and ajwain. Pressure cook for 2 whistles. (Pressure cook Surti Papdi, Tuver Dana, salt, water, and ajwain for 2 whistles.)
5. While that’s cooking, prepare the eggplants. Slit the eggplants and stuff them generously with half of the chutney you just made. Place them in a greased microwave-safe dish with a drizzle of oil and microwave for 8 minutes – 5 minutes initially, then another 3 minutes. (Stuff eggplants with half the chutney. Microwave in a greased dish with oil for 8 minutes (5 + 3).)
6. Back to the stove! Heat the remaining oil in a large pan. Add the ajwain, turmeric powder, and asafoetida. Cook for a few seconds until fragrant. Then, add the remaining chutney and cook for about 30 seconds. (Heat oil in a pan. Add ajwain, turmeric, and asafoetida. Cook reserved chutney for 30 seconds.)
7. Add the cooked Papdi-Tuver mixture and about 1 cup of water to the pan. Bring to a boil, then gently add the fried potatoes, sweet potato, and Muthiya. (Add cooked Papdi-Tuver mixture and water. Boil, then add fried potatoes, sweet potato, and Muthiya.)
8. Stir in the coriander powder, cumin powder, and garam masala. Taste and adjust the salt as needed. Gently add the microwaved eggplants to the curry. (Mix in coriander powder, cumin powder, garam masala, and adjust salt. Add microwaved eggplants gently.)
9. Cover the pan and simmer for about 10 minutes, allowing the flavors to meld together beautifully. For an extra touch, you can drizzle a little hot oil over the top before serving. (Simmer covered for 10 minutes. Optionally drizzle hot oil on top before serving.)
10. Garnish with chopped onions, a dollop of chutney, or a sprinkle of sev. Serve hot with puri! (Garnish with onions, chutney, or sev. Serve with puri.)

Expert Tips

• Don’t overcrowd the pan when frying the potatoes and sweet potatoes. Fry them in batches to ensure they get nice and crispy.
• Be gentle when stirring in the eggplants – you don’t want to break them.
• Simmering the curry covered allows the flavors to really develop.

Variations

• Vegan Adaptation: Skip the Muthiya (many recipes include yogurt) or find a vegan Muthiya recipe.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add more or fewer green chilies to control the heat. You can also add a pinch of red chili powder for extra spice.
• Navratri/Festival Adaptation: During Navratri, many people avoid onion and garlic. You can omit these from the chutney and still have a delicious curry.

Serving Suggestions

This Surti Papdi curry is best served hot with fluffy puris. It also pairs well with rice or roti. A side of raita (yogurt dip) can help cool down the palate.

Storage Instructions

Leftovers 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 Surti Papdi and where can I find it? Surti Papdi is a dried fish, a staple in Gujarati cuisine. You can find it at most Indian grocery stores or online retailers specializing in Indian ingredients.
• Can I use fresh Tuver Dana instead of frozen? Yes, you can! If using fresh Tuver Dana, you’ll need to soak it overnight and then cook it for a longer time – about 45-60 minutes in the pressure cooker.
• How do I adjust the spice level in this curry? Easily! Reduce the amount of green chili, or remove the seeds before adding it. You can also add a pinch of sugar to balance the heat.
• What is the purpose of keeping the stems on the eggplants? Keeping the stems on helps the eggplants hold their shape during cooking and prevents them from becoming mushy.
• Can this curry be made ahead of time? Yes, you can make the curry a day ahead. The flavors will actually develop even more overnight! Just reheat gently before serving.