Surti Undhiyu is not just a dish—it is an emotion for Gujaratis.
Prepared during the winter season, especially around Uttarayan (Makar Sankranti), this traditional delicacy celebrates fresh seasonal vegetables, aromatic spices, and love cooked slowly.
This version of Surti Undhiyo is made without onion and garlic, yet it is rich, flavorful, and deeply satisfying. A perfect harmony of winter vegetables, methi muthiya, coconut-based masala, and subtle sweetness, this dish is best enjoyed with family on a cozy winter afternoon.
Let’s dive into the step-by-step authentic recipe.
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Ingredients
Vegetables
- 3 varieties of Val Papdi (Surti Papdi is essential)
- Fresh Toor beans – ¼ cup
- Fresh Green peas – ¼ cup
- 1 Raw banana, cut into chunks with peel
- 1 Brinjal (eggplant), cut and soaked in water
- Tuber vegetables (quantity as per preference):
- Purple Yam (Kand / Ratalu)
- Sweet Potato
- Arbi (Colocasia)
- Suran (Elephant Foot Yam)
- Potato
for Methi Muthiya
- Fresh methi leaves (finely chopped) – ½ cup
- Wheat flour – ½ cup
- Gram flour (besan) – ¼ cup
- Fine semolina (sooji) – 2 tbsp
- Fresh coriander leaves (finely chopped) – 2 tbsp
- Green chilli & ginger paste – 1 tbsp
- Asafoetida (hing) – ⅛ tsp
- White sesame seeds – 1 tsp
- Fennel seeds – ¼ tsp
- Red chilli powder – ¼ tsp
- Turmeric powder – ¼ tsp
- Coriander powder – ½ tsp
- Garam masala – ¼ tsp
- Salt – as per taste
- Sugar – 1 tsp
- Baking soda – a pinch
- Oil – 1 tsp
- Water – as required
- Oil – for deep frying
Masala Paste
- Fresh grated coconut – ½ cup
- Fresh toor beans – ¼ cup
- Green chillies – 5
- Ginger – 1-inch piece
- Carom seeds (ajwain) – ¼ tsp
- Coriander powder – 1 tsp
- Turmeric powder – ½ tsp
- Red chilli powder – ½ tsp
- Garam masala – ¼ tsp
- White sesame seeds – 1 tsp
- Fresh coriander – a handful
- Salt – as per taste
- Water – ¼ cup
other Ingredeints
- Oil – 3 to 4 tbsp
- Dry red chillies – 2
- Salt – as required
- Sugar or jaggery – 1 tsp
- Lemon juice – from 1 lemon
- Water – as required
- Fresh coconut & coriander leaves – for garnish
Method
Step 1: Prepare the Methi Muthiya
- In a bowl, add all muthiya ingredients.
- Gradually add water and knead into a soft yet firm dough (similar to paratha dough).
- Shape small muthiyas (round or cylindrical).
- Deep fry on medium-low heat until golden brown and crispy.
- Remove and keep aside.
- These muthiyas also taste amazing as a tea-time snack!
Step 2: Fry the Vegetables
- Using the same oil: First fry suran, arbi, and purple yam until crispy.
- Then fry sweet potato, potato, and raw banana.
- Fry well and keep all vegetables aside.
Step 3: Prepare the Masala Paste
- Add all masala ingredients to a mixer jar.
- Grind into a slightly coarse paste (do not make it too smooth).
Step 4: Cook the Undhiyo
- Heat a pressure cooker on low flame.
- Add 2–3 tbsp of the used frying oil.
- Add dry red chillies, then the prepared masala paste.
- Sauté for 4–5 minutes until oil separates.
- Add Brinjal, Surti papdi & val papdi, Toor beans & green peas, Fried tuber vegetables
- Add salt, sugar/jaggery, lemon juice, and remaining masala mixed with water.
- Mix gently and add some hot water to prevent burning.
- Close the lid and cook for 2 whistles.
- Switch off the flame and allow pressure to release naturally.
Step 5 : Final Step
- Open the lid and gently add fried methi muthiya, fried potato, swwt potato, banana, grated frsh coconut & chopped coriadner leaves in to it.
- Mix carefully and cook uncovered for 2–3 minutes. And then turn off the flame.
- Our Authnetic Surti Undhiyo is ready to serve..
- Garnish with fresh coconut and coriander leaves.
Serve hot Surti Undhiyo with Puri , Roti, Bajra roti or Paratha.. Perfect for Uttarayan, winter weekends, or family gatherings
Tips & Tricks for Perfect Surti Undhiyo
- Always cook Undhiyo on low flame for authentic taste.
- Slightly coarse masala gives better texture and flavor.
- Do not overcook muthiya after adding—they should absorb gravy, not break.
- Use Surti papdi for the most authentic flavor.
- A hint of sweetness balances the spices beautifully
