Undhiyu – Surti





  • 10 baby potatoes OR 3 medium sized potatoes
  • 5 mini brinjals (eggplant)
  • 1 plantain (raw banana)
  • 1 medium size sweet potato
  • 150g fresh or frozen (half of 340g / 12oz packet) kand (Indian purple yam)
  • 150g fresh or frozen (half of 340g / 12oz packet) suran (elephant foot yam)
  • 340g fresh or frozen (340g / 12oz packet) vaal papdi fresh
  • 1 cup fresh or frozen (340g / 12oz packet) tuvar lilva (pigeon pea). If hard to find, use edamame
  • 1 cup green peas or vaal beans fresh or frozen (optional)

Note: Do NOT use frozen Surti papdi. It’s very hard to cook and very fibrous!

Leafy greens

  • 1/2 cup fresh or frozen tightly packed methi leaves
  • 1 cup fresh or frozen green garlic


  • Methi Muthia (see recipe here)


  • 2 serrano chili, seeded
  • 2 inches ginger (equivalent of 2 tbsp ginger paste)
  • 3-4 large garlic cloves (equivalent of 2 tbsp garlic paste)

Masalo (stuffing)

  • 8 tbsp (½ cup) fresh or frozen (half of 340g / 12oz packet) grated coconut
  • 1 cup cilantro leaves, finely chopped
  • 2 tbsp coriander powder
  • 2 tbsp cumin powder
  • 1 tsp turmeric
  • 1/2 tsp asafetida
  • 2 tbsp sugar
  • 2 tbsp salt
  • 2 tbsp lime / lemon juice
  • Chili-ginger-garlic paste made earlier

For cooking

  • 4-5 tbsp peanut oil
  • 1/2 tsp ajwain seeds (carom seed)
  • 2 tbsp sesame seeds


Partially cook all the hard-to-cook vegetables

  • Raw banana – Peel, chop into 1 inch pieces and pressure cook
  • Tuvar lilva – Cook in boiling water for 5 minutes
  • Vaal papdi – Cook in boiling water with ½ tsp soda bicarb for 3 minutes

Prepare the chili-ginger-garlic paste

Prepare the masalo by mixing all the ingredients in a bowl

Prepare vegetables

  • Potatoes – peel, make cuts and stuff with the prepared masalo
  • Eggplant – make cuts and stuff with the prepared masalo
  • Sweet potato – peel and cut into 1 inch pieces

Prepare masalo-mix by combining the remaining masalo with the leafy greens and semi-cooked tuvar lilva


  • Heat oil in a large pan
  • Add 1/2 tsp ajwain seeds 
  • Add 2 tbsp sesame seeds
  • After the seeds crackle (1-2 minutes), layer with the stuffed potatoes and eggplants
  • Gently turn the vegetables so that they are covered in oil and seeds. Cover and cook for 8-10 minutes till they are halfway cooked. At regular intervals, gently turn them so that they don’t burn
  • Layer with sweet potato, kand, suran, partially cooked raw banana
  • Sprinkle 1 tsp salt and half of the masalo-mix on this layer
  • Add a layer of vaal papdi, ½ tsp salt  and all the remaining masalo-mix
  • Evenly layer with the methi muthia
  • Gently add 1 cup of water along the sides of the pot
  • Cover and cook for 30 minutes on medium heat till all the vegetables are fully cooked

Enjoy with puri or fulka rotli

Serves: 8-10

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