A very unique and most-awaited of winter season delicacies of Gujarat. One of the most tasty of preparations with the season's best produce. A wholesome, vegetarian main dish dish, is actually the identity of Gujarat.

SURTI UNDHIYO

Components

4-5 little brinjals
2 raw bananas
1 large sweet potato, cleaned and cleaned up
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
1/2 cup fresh pigeon peas (toovar dana).
Masala.
2 cups finely chopped green garlic with the stalks.
1 1/2 cups scraped fresh coconut.
2 1/2 tablespoons ginger-green chilli paste.
Salt to taste.
1/2 tsp turmeric powder.
Muthia.
1 cup gram flour.
1/2 cup entire wheat flour.
1 1/2 cups sliced fenugreek leaves.
1 tsp coriander powder.
1 tsp red chilli powder.
1/4 tsp turmeric powder.
A pinch of baking soda.
1/4 tsp asafoetida (hing).
1 tablespoon ginger-green chilli paste.
Salt to taste.
1 tablespoon sliced jaggery.
3 tablespoons yogurt.
1 1/2 tbsps oil + for deep frying.
2 tsps white sesame seeds.
To serve.
Shrikhand as needed.
Puris as needed.

Technique.

1. To make the muthias, take gram flour in a large bowl. Include entire 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 1/3 cup water and knead into a stiff dough. Cover with a wet muslin cloth and reserve for 5-10 minutes.
2. Trim the top of the brinjals, make crisscross slits without cutting through. Trim the tops of the raw bananas too 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 puncture 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 integrated. Add brinjals, raw bananas, potatoes, purple yam, sweet potatoes, surti papdis ¸ ivy gourds, fresh pigeon peas and mix till whatever is well integrated.
7. Heat enough 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 1/2 cup of the hot oil into a large and deep non-stick pan. Add the veggies and mix till well integrated. Change salt and mix. Cover and prepare on medium heat for 20-25 minutes while stirring in between every couple of minutes.
9. Add the muthias and mix. Cover once 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.

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