Friday, 15 January 2010

Surti Papdi Undhiyu (kemcho Series) Gujarati


A well known dish from Gujarati Cuisine "Undhiyu", mostly served everywhere...any gujarati restarunts, weddings or any other functions...with lots of green vegetables in sweet, tangy and green garlicy spicy sauce...i get  craving for Undhiyu in winter days and it was a perfect day today because it is Sankranti today...in Gujarat it goes very well with Jelebi.... normally undhiyu takes quite a lot of time to cook, i've used a diffrent method....

You will need:-

  • 300g Surti Papdi (small one)
  • 100g Pink Yam-cut into chunks
  • 2 Raw Banana-cut into chunks
  • 2 midium potatoes-cut into chunks
  • 4-5 Small Brinjal-slit
  • 1 small sweet potato-cut into chunks
  • 50g Green Tuver(Pigion Peas)-frozen
  • 50g Green Peas-frozen
  • Small Beetroot-cut into chunks
  • 2 small Tomatos
 Masala:-
  • 1 cup frshly chopped coriander
  • 1/2 cup dry coconut powder
  • Salt to taste
  • 3 tbsp crushed green chilli -ginger
  • 2tbsp green garlic(optional)
  • 3 tbsp Sugar
  • lemon juice
  • 1/4 tsp Hing(asafoetida)
  • 2 tbsp Dhana jeera powder
  • 1 tbsp red chilli powder
  • 1tsp garam masala
  • 1tbsp oil -----Mix all the masala and leave  a side.
Methi Muthiya:-Dumplings

  • Fresh or frozen Methi-2 tbsp
  • Gram Flour-2tbsp
  • Wheat Flour-4tbsp
  • salt to taste
  • sugar, lemon juice, oil and ajwain seeds
  • 1tsp green chilli- ginger paste
Tempring:-
  • 6-7 tbsp Oil
  • 1 tsp Mustard seeds
  • 2tbsp till (sesame seeds)
  • 1tsp Ajwain seeds(carom seeds)
Method:- for Muthiya

Mix all the stuff and make small dumplings. Normally you fry them but, i've baked them in the oven for about 12- 15- minutes. leave  a side.

Now wash all the veges and cut them. Stuff some masaia into brinjal.
Here I've changed something......
Heat the oil in a big pressure Cooker and add the tempering ingredients, after spluter add all the veges and mix.add all the masala and mix well again. Now place the brinjals on the veges and very little water.  Cook till one whistle, turn the heat off.  let it cool for 5-7 minutes, and take the pressure out from thr cooker to stop further cooking.  Now add dumplings in there and let it cook untill they are soft.


Garnish with coriander and serve hot with puris and jelebi.....

Jagruti



22 comments:

  1. Dear Jagruti,
    undhiyo is mouthwatering...mmm mmm

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  2. Very new dish, never heard about this..looks fantastic Jagruti..thanks for sharing..

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  3. wow..Undhiyoo..i love this..sad its only made during winters..i love this one..the clicks have come good and tempting..

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  4. wow......dear lovely curry......healthy too. thanks for sharing the recipe.

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  5. Looks yum. I tried once with store bought Undhiyu pd, didn't taste good. I should stick with original recipes! :))

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  6. i have hear it is a bit long drawn to cook undhiyu. But look at all the goodies in it. Have made a note of the recipe . would love to try. Can I make do with what little variety I might find here?

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  7. for me..its a different variety of dish....i like it so much....when i saw the name i thought it may be a non veg recipie...it looks so delightful jagruti..congrats...

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  8. Hey, thanks for stopping by my blog, Jagruti! I love, love Gujju food, so loving your kem cho series (apart from loving the name of it! too cute!) Will add u to my blogroll, though I must confess I'm really behind right now. Will catch up with u soon. Take care!

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  9. Love most of the Gujrati dishes...It's been a long time since I had this..Thanks for the recipe :-)

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  10. Hi Friends,thanks once again...
    (Lata):-although it is best to make it traditionaly with these original ingredients, you can still make do with alternatives but make sure all the masala ingredients are followed as per my recipe.To enjoy the originality of Undhiyoo...

    Cheers

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  11. wonderful new recipe for me..Looks tempting!!Thanks for sharing

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  12. Nice to see a gujarati recipe.Your dish looks delicious.

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  13. Your dish looks yumm ,would love to hve it. will give it a try soon. Thanks for dropping by.

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  14. The name of this popular dish fascinates me. I have never made this myself but love this. looks beautiful!

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  15. Undhyu looks fantastic, being gujarati myself i miss this terribly!!

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  16. Hi jagruthi,thanks for dropping by and leaving a lovely comment...havent tried too many gujrathi dishes as i dont have many recipes...now when i got few of them will surely try ...thanks for sharing...hope to c u again..take care...have a lovely weekend

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  17. Hi Jagruti , you have a wonderful blog here, awesome recipes, love authentic gujrati recipes, will keep coming :)

    one more thing, where did u get the rolling pin set from ?(the pic of which you have in your blog title)...its beautiful

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  18. hey nice undiyo recipe jagruti...thy luk very tempting n nice masala used...i was searching for one good undiya recipe...thnx for it, vl try it sun

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  19. Wow Yummy gujarati recipe...I love those recipes...thnks for visiting my blog....am followng u...U had a nice space

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  20. Thanks Kothiyavunu, simply food, preethi,soma, parita,sushma, rahin, soddhi and Aruna

    visiting and leaving wonderful coments...

    hope 2 c u again..

    cheers

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  21. Hi Rahin

    wish that rolling pin set is mine....my DD found the pic from net...

    cheers

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  22. Hi,thanks for dropping by, btw I forgot to tell u that I am following ur blog by the name of Paarijaat just for ur info, you can moderate the comment if u want.

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