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Recipe: How to make Gujarat's Surti Undhiyu

By Smruti Shah
January 14, 2015 16:55 IST
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Food blogger Smruti Shah shares a traditional Gujarati preparation of seasonal greens, vegetables and spices.

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Served with puri, Surti Undhiyu is a winter speciality.

Here's the recipe:

Surti Undhiyu

How to make Methi Muthiya

  • 1 cup wheat flour
  • 1/4 cup gram flour
  • 1/2 cup chopped fenugreek leaves
  • Few sprigs of chopped cilantro
  • 1/2 tsp sugar
  • 1 tbsp salt
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tbsp chilli garlic ginger paste
  • 1 tsp sesame seeds
  • 1 tsp carom seeds
  • 1 tsp oil
  • 1 cup water


  • Mix wheat flour with gram flour.
  • Add fenugreek leaves, cilantro, sugar, salt, red chilli powder, turmeric powder, chilli garlic ginger paste, sesame seeds, carom seeds and oil. Mix well.
  • Add water gradually, and knead into a firm dough.
  • Make either round or log shaped muthiya.
  • Deep fry muthiyas. You can also shallow fry to avoid excess oil. Keep aside.

For the vegetables

  • 1/2 cup lilva tuvar (green pigeon peas)
  • 1/2 cup val papdi (Indian flat beans)
  • 1/2 cup surti papdi
  • 10 baby potatoes
  • 1/2 cup purple yam
  • 1/2 cup white yam (ratalu)
  • 6 baby eggplants
  • 1/2 cup sweet potatoes
  • Green masala prepared below
  • 1 cup shredded coconut
  • 1/4 cup fenugreek leaves finely chopped
  • Green masala


  • To make green masala, blend 1/2 cup green chillies, 1 inch ginger piece, 5-6 garlic cloves, a bunch of green garlic shoots along with the garlic, 2 cup cilantro, a pinch of salt, 1/2 tsp carom seeds, 1/2 tsp cumin seeds, 1 tsp sugar in a blender.
  • Add as little water as possible and make a thick green paste. Keep aside.
  • Take the baby potatoes, de-skin them and slit them with a '+' shape on one side. Ensure it is not cut through the other side. Repeat for baby eggplants.
  • Cut the remaining vegetables into cubes, about the same size as the potatoes and eggplants.
  • Mix the green masala with shredded coconut and use 1/4th of the masala to stuff the potatoes and eggplants.


  • Heat 5 tbsp oil in a big and deep pan.
  • If the muthiya is to be shallow fried, use this oil to shallow fry and make the undhiyu in the same oil. This gives the oil an extra flavour!
  • Once muthiya is crisp and golden brown on the outside, remove from the oil onto a kitchen towel.
  • Add 1 tsp each of mustard seeds, cumin seeds, carom seeds, sesame seeds and a pinch of asafoetida in the oil.
  • Once the mustard seeds pop, add half of the remaining green masala and let it sizzle for a minute or two.
  • Add all the greens (lilva tuvar, val papdi and surti papdi) to the oil.
  • Sprinkle some salt and sugar on them, to avoid discoloration.
  • Layer the potatoes, yams and sweet potato.
  • Put the remaining green masala on the top and finally add the eggplants and muthiya.
  • Top the mixture with fenugreek leaves and some shredded coconut.
  • Make a mixture of 2 tsp salt, 1 tsp sugar and half cup water.
  • Sprinkle the mixture on top of the undhiyu and cover it. Cook for 30 to 35 minutes till the vegetables are soft.
  • Before serving, mix the undhiyu well, top with shredded coconut and cilantro and serve with puri or phulka.



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