Surti Undhiyu Recipe (Instant Pot)

Surti Undhiyu Recipe (Instant Pot)

The Undhiyu Recipe is a traditional winter vegetable dish hailing from Surat, Gujarat, often prepared during Makar Sankranti. Opt for a speedy preparation using the Instant Pot method.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Snack
Cuisine Indian
Servings 6
Calories 545 kcal

Ingredients
  

For Muthia

  • 2 cups Fenugreek leaves (methi leaves) plucked, measured then washed {if using frozen, use only ¼ cup}
  • ½ cup Whole wheat flour (Chapati atta)
  • ½ cup Besan (gram flour)
  • 1 Green chilies chopped finely
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • ¼ teaspoon Baking soda
  • Salt to taste
  • 2 ½ teaspoons Sugar
  • 2-3 teaspoon Lemon juice
  • 3 tablespoons Oil
  • 2-3 tablespoons Water or more or less
  • Cooking oil spray for air-frying

For Green Masala

  • ⅓ cup Desiccated coconut
  • ¼ cup Peanuts
  • 2 tablespoons Sesame seeds
  • 3 teaspoons Red chili powder
  • 2 teaspoons Coriander powder
  • ½ teaspoon Turmeric powder
  • 1 tablespoon Sugar
  • Salt to taste
  • 2 tablespoons Lemon juice or Lime juice
  • ½ cup Cilantro or coriander leaves
  • 4-5 Green chilies
  • ½ inch Ginger
  • 2 cloves Garlic

For Undhiyu

  • 5 tablespoons Oil
  • ½ teaspoon Cumin seeds
  • ¼ teaspoon Ajwain (Carom seeds)
  • ¼ teaspoon Hing (Asafoetida)
  • 4 Small baingan (baby eggplant)
  • 7-8 Baby potatoes
  • ½ cup Sweet potatoes peeled and cubed
  • ½ cup Green peas
  • ⅓ cup Purple yam (Kand or ratalu)
  • 1 cup Fresh tuvar dana (Green pigeon peas or lilva)
  • 1 cup Surti papdi
  • 1 to 1 ½ cups Water {1 cup for 6QT, 1 ½ cups for 8QT}

Instructions
 

Making Muthia

  • Take wheat flour, besan, spices (turmeric, red chili powder), salt, sugar, baking soda, ginger paste, green chilies in a bowl. Mix well.
  • Add oil and lemon juice. Mix well by rubbing between your fingers and thumb.
  • Add methi leaves and mix.
  • Now add little water at a time and knead into a smooth and soft dough. Don’t make it too soft otherwise, it becomes too sticky.
  • TIP: You may need more or less amount of water. It depends on how much water particles are left in your methi leaves after washing. It also depends on you’re using fresh or frozen leaves.
  • Grease your palm with oil and take about 2 teaspoons of portion, shape into small oval-shaped dumplings. During the half-way through of shaping process, the dough may start to stick. Wash the hands, grease again and shape.
  • While you’re shaping, preheat your air fryer to 400°F (200°C) for 5 minutes. Arrange the shaped methi muthia into the air fryer tray. Spray it lightly with cooking oil spray.
  • Air fry for 10 minutes. Halfway through open and give it a shake for even browning all the sides. This time may vary depending on the size of your muthiya.

Making Green Masala

  • Take dry masala stuff (dry coconut, peanuts, sesame seeds, salt, sugar, red chili powder, turmeric powder, coriander powder) in a food processor. Pulse it and make a semi-coarse powder.
  • Now add ginger, garlic, green chilies, cilantro and lemon(lime) juice. Again pulse and make a coarse, dry mixture.
  • Remove it to a bowl and keep it ready.

Making Undhiyu Recipe (Instant Pot)

  • Lightly scrub the skin of the baby potatoes instead of peeling. Also, peeled and cubed the sweet potato.
  • Make a cross ‘+’ sign at the bottom of the baby eggplant (careful not to cut into pieces) and stuff the center with prepared masala.
  • Take all the veggies (except eggplant) in a large bowl. Add remaining masala and mix well.
  • Heat the oil in instant pot on saute mode. Once hot add cumin seeds and ajwain. Let them sizzle a bit. Then add hing.
  • Immediately add masala coated veggies, stuffed eggplants and air-fried methi muthia. Plus, add water and lightly mix.
  • Cover the instant pot with a lid, keep the vent to sealing. Cook on manual (high pressure) for 6 minutes. After 5 minutes, do QPR. Once the pin drops, open the lid and surti undhiyu is ready to enjoy.

Notes

  • Stovetop Pressure Cooker: Cook for 2 whistles on medium-high heat.
  • Use your choice of veggies. If you don’t like purple yam then don’t add. Increase or decrease the amount of the veggie as per your liking. E.g. I do not like eggplant, so I have added only 4 just for hubby.
  • Do not skip or reduce the amount of methi muthia. It is the heart of the undhiyu.
  • If green garlic is available in the season, then add while making green masala. It adds a really nice flavor.
  • Adjust the green chilies as per your liking spice level. The amount mentioned gives a medium spicy taste.

Nutrition

Calories: 545kcalCarbohydrates: 62gProtein: 15gFat: 29gSaturated Fat: 5gSodium: 612mgPotassium: 1138mgFiber: 16gSugar: 17gVitamin A: 2653IUVitamin C: 45mgCalcium: 407mgIron: 6mg
Keyword Surti Undhiyu Recipe (Instant Pot)
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Article Categories:
Gujarati Food Recipes

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