A very special and most-awaited of winter delicacies of Gujarat. One of the most delicious of preparations with the season’s best produce. A wholesome vegetarian main course dish is literally the identity of Gujarat. SURTI UNDHIYO Ingredients 4-5 small brinjals 2 raw bananas 1 large sweet potato washed and cleaned 2 medium potatoes peeled 350 grams purple yam peeled 150 grams surti papdi stringed and vertically halved 150 grams ivy gourd (tendli) vertically cut into quarters ½ cup fresh pigeon peas (toovar dana) Masala 2 cups finely chopped green garlic with the stalks 1½ cups scraped fresh coconut 2½ tbsps ginger-green chilli paste Salt to taste ½ tsp turmeric powder Muthia 1 cup gram flour ½ cup whole wheat flour 1½ cups chopped fenugreek leaves 1 tsp coriander powder 1 tsp red chilli powder ¼ tsp turmeric powder A pinch of baking soda ¼ tsp asafoetida (hing) 1 tbsp ginger-green chilli paste Salt to taste 1 tbsp chopped jaggery 3 tbsps yogurt 1½ tbsps oil + for deep frying 2 tsps white sesame seeds To serve Shrikhand as required Puris as required Method 1. To make the muthias take gram flour in a large bowl. Add whole wheat flour fenugreek leaves coriander powder red chilli powder turmeric powder baking soda asafoetida ginger-green chilli paste salt jaggery yogurt oil white sesame seeds and ⅓ cup water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 5-10 minutes. 2. Trim the top of the brinjals make crisscross slits without cutting through. Trim the tops of the raw bananas as well and cut into 1 inch pieces. And make crisscross slits on each piece without cutting it through. 3. Trim the tops of the sweet potato cut into thick roundels and cut each roundel into half. Prick each half with a fork. 4. Cut the potato in half and prick each half with a fork. 5. Cut the purple yam into 1 inch pieces and prick each piece all over with a fork. 6. To make the masala take green garlic in a parat add coconut ginger-green chilli paste salt and turmeric powder and mix till well combined. Add brinjals raw bananas potatoes purple yam sweet potatoes surti papdis¸ivy gourds fresh pigeon peas and mix till everything is well combined. 7. Heat sufficient oil in a kadai. Gently slide in the muthias in the hot oil and deep fry on medium heat till golden brown and crisp. Drain on an absorbent paper. 8. Heat ½ cup of the hot oil into a wide and deep non-stick pan. Add the vegetables and mix till well combined. Adjust salt and mix. Cover and cook on medium heat for 20-25 minutes while stirring in between every few minutes. 9. Add the muthias and mix. Cover again and continue to cook on medium heat for 10-15 minutes. 10. Transfer the undhiyo into a serving bowl serve hot with shrikhand and puris. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/ To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor Instagram : https://www.instagram.com/sanjeevkapoor #SanjeevKapoor #surtiundhiyo #surtiundhiyu #undhiyo #gujaratirecipe #gujaratifood