Surati Undhiyu Recipe
Surati Oondhiyu is one of the best Western Indian curries that I've ever tasted. This is not only about mixed vegetables, its about a delicious blend of vegetables as well as crunchy fried flour fries. Please do try this Surati Oondhiyu with chapattis as otherwise you'll be missing out a worthy dish and tell me if you like them.
Ingredients
Surti papdi, stringed, whole 100 gms.
Raw banana chunks unpeeled 100 gms.
Yam chunks peeled 100gms.
Small brinjals slit 100gms.
Green chillies crushed 4-5
Ginger grated 1 tsp
Garlic crushed l/2 tsp
Coriander leaves finely choppedl tbsp
Wheat flour 1 tsp
Oil 4 tbsp
Asafoetida 1/4 tsp
Turmeric powder 1/2 tsp
Ajwain 1 tsp
Salt accordingly
Sugar 1/2 tbsp
Lemon to taste
For methi ghatta
Methi leaves finely chopped 100 gms.
Gram flour 1/2 cup
Red chilli powder 1 tsp
Fresh ground coconut 1 tbsp
Salt as per taste
Oil 1 tbsp
Directions
Make a stiff dough by mixing all ingredients.
Make small oval dumplings Fry ghattas in heated oil for about 2 minutes.
Take out from oil and keep aside.
Take a large heavy sauce pan.
To proceed Make a paste of chilli, ginger, garlic and 1 tbsp coriander leaves.
Smear with oil and masala paste on the chunky veggies.
Leave for marinating for about 30 minutes.
Reheat the oil in which ghattas were fried.
Now put in all the vegetable chunks and stir.
Cover the pan and cook for 4-5 minutes.
Add some papdi, asafoetida, turmeric, flour, ajwain and salt to taste.
Continue cooking on low flame, while it is covered.
Cook till the yam is almost done.
You can sprinkle water if required to avoid it from sticking at the base of the pan.
Season with coriander leaves and lemon.
Keep stirring and add sugar.
Make small oval dumplings Fry ghattas in heated oil for about 2 minutes.
Take out from oil and keep aside.
Take a large heavy sauce pan.
To proceed Make a paste of chilli, ginger, garlic and 1 tbsp coriander leaves.
Smear with oil and masala paste on the chunky veggies.
Leave for marinating for about 30 minutes.
Reheat the oil in which ghattas were fried.
Now put in all the vegetable chunks and stir.
Cover the pan and cook for 4-5 minutes.
Add some papdi, asafoetida, turmeric, flour, ajwain and salt to taste.
Continue cooking on low flame, while it is covered.
Cook till the yam is almost done.
You can sprinkle water if required to avoid it from sticking at the base of the pan.
Season with coriander leaves and lemon.
Keep stirring and add sugar.
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