Tuesday, 17 June 2008

Surati Undhiyun


Being Gujarati and top of it Surati lets 'Shree Ganesh' our journey of sharing recipes with mouth watering and tasty ''Surati Undhiyun'' which as name suggest is from Surat in Gujarat, India. Being born and brought up in Amchi Mumbai, I can say people just relish this dish. I remember whenever Undhiyun was prepared in our house we had to prepare it for our neighbours as well. In the world of packed and frozen food, ready-made Undiyun is available in various grocery shops. However I recommend you attempt this Herculean task at home. Undhiyun is mixture of loads of fresh green vegetables and fresh green herbs. As per my granny, in the past, Undhiyun was cooked in a Matka (earthern pots) burying it upside down in the ground and fired from above. ''Undhu'' Means upside down in Gujarati Language and hence the name of the dish is ''Undhiyun''. This dish has liberal dash of oil. Undhiyun is generally prepared during winters as availability of Surati Papdi, fresh green garlic and Kand (Purple Yam) is only during this season. Undhiyun is the dish which tastes best next day. The other day I got frozen Surti Papdi from Quality shop in Southall where I usually go to shop Indian Groceries. So I was able to make Undhiyun in the sultry summer for a change.

Serves: 4
250 gms. Surati Papdi
100 gms. Kand (Purple Yam)
200 gms. Potatoes
100 gms. Small Brinjals
50 gms. Sweet Potatoes (Optional - as I dont like the taste of Sweet Potatoes ;)
1 large bowl of steamed Methi Muthiya
1/2 teaspoon of Asafoedita
3 tablespoon of Oil
2 cups of water
1/2 Lemon
Salt to taste

1 large cup of chopped green coriander leaves
1 Cup of chopped fresh green garlic (if green garlic is not available one can use garlic buds)
1/2 cup of grounded roasted peanuts
1/2 cup of grated fresh coconut
2 teaspoons of green chilli paste
2 teaspoons of Coriander powder
1 teaspoon of Carom seeds (Ajwain)
Salt to taste


1. Wash all the vegetables, string surti papdi making two batches in one batch remove the beans from the papdi and other batch slit the papdi in two parts. Peel the potatoes, kand and sweet potatoes. Slit the brinjals without separating the segments. Cut potatoes, kand and sweet potatoes in big pieces. Cut raw bananas in two parts without peeling them and slit bananas from between without separating the segments.

2. Take all the ingredients of the masala and mix them properly. Fill the slits of brinjals and raw bananas with the masala. Take remaining masala and add it to surti papdi, potatoes, kand and sweet potatoes and mix the vegetables properly.

3. Take large deep kadhai, add oil, asafoedita and carom seeds. Take few masala coated surti papd and add it in the kadhai, then add few masala coated potatoes, then make a layer of few masala coated kand and then add few sweet potaoes. This way make layers of remaining surti papdi, potatoes, kand and sweet potatoes. Add water and salt to taste and let the vegetables cook in slow flame. When the vegetables are almost cooked add raw masala filled bananas and methi muthiyas and let it cook for 2 - 3 minutes.

4. Once the Undhiyun is ready squeeze lemon and mix it.

5. Garnish Undhiyun with chopped coriander leaves and grated fresh Coconut.

One can serve Undhiyun with Puris.

Note: Avoid using lilva papdi and wallod which fall under the family of papdis. Strictly use surti papdi to enjoy the dish.


Bhavin 30 June 2008 at 23:49  

I am dying to eat some gujrati food. Undhiyun seems a far fetched dream with my mediocre cooking skills. Can we have a simple gujrati dish which can be prepared by the un-talented cooks like me :(

Purva Desai 1 July 2008 at 13:41  

Hey Bhavin!!
Thank you for visiting my blog. Check out the blog regularly for some exciting, simple and quick recipes. More gujarati food is on its way. Between you can also check Fada ni khichdi and masala bhaath which is easy to make.


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