Undhiyu – Surti





  • 1 pack of Deep’s Surti Undhiu mix. This is a mix of frozen vegetables traditionally used in any undhiyu
  • Optionally you could opt for fresh vegetables such as
  • 50 g papdi lilva (soya bean peas are a decent alternative)
  • 50 g papdi
  • 100 g potatoes, cut in 2 cm cubes
  • 100 g sweet potatoes, cut in 2 cm cubes
  • 100 g small eggplants, cross slit half way
  • 100 g purple yam, cut in 2 cm cubes
  • ½ cup fresh or 2 tbsp dried fenugreek leaves


  • 1 tbsp green chili paste
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 2 tbsp grated coconut
  • 2 tbsp chopped cilantro leaves
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1/4 tsp turmeric
  • 1/4 tsp asafetida
  • 1/4 tsp ajavain seeds
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • 1 tbsp salt or to taste


  • 2 tbsp peanut oil


  1. Pre-cook all the hard to cook vegetables, such as frozen beans, to desired softness
  2. Mix the spicing with the chopped vegetables in a large bowl till the vegetables are uniformly coated with the spicing
  3. Heat oil in a large pan
  4. Add the spiced vegetables to the oil and stir fry it for 2-3 minutes
  5. Add a cup of water, cover the pan and cook the vegetables for 25-30 minutes on medium heat. Gently turn the vegetables during this period, making sure they don’t get burnt at the bottom. Add more water as necessary (couple of tbsp at a time) without making it too wet.
  6. When the vegetables are thoroughly cooked, take the pan off the heat
  7. Serve with Indian bread such as chapatti or puri

Serves: 4

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