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Gujarati Surti Undhiyu

Gujarati Surti undhiyu is a winter festival vegetable pot with papdi, purple yam, stuffed baby vegetables, green masala and methi muthiyas.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Gujarati Surti Undhiyu

1 hr 55 mintotal

1 hr 25 min hands-on30 min hands-off

Prep 40 min · Cook 45 min

Serves
2
Difficulty
Hard
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop, Pressure Cooker.

The 30-minute prep window is for making muthiyas and stuffing the vegetables before the main pot starts cooking.

Method

  1. Make the Muthiyas: In a bowl, thoroughly combine the chopped fenugreek (methi), besan, whole wheat flour, baking soda, a measured portion of turmeric, red chilli powder, sugar, salt, a fraction of the ginger-chilli paste, and a splash of oil. Knead into a firm, stiff dough (add tiny drops of water only if needed).

  2. Shape the dough into petite, oval-shaped dumplings (muthiyas). Heat oil in a pan and deep-fry (or shallow-fry) on medium heat until they achieve a golden, crisp exterior. Remove and set aside.

  3. Prepare the green masala stuffing: In a mixing bowl, blend the grated coconut, green garlic, fresh coriander, the remaining crushed green chilli, ginger, coriander-cumin powder, turmeric, sugar, lemon juice, a dash of oil, and salt.

  4. Generously pack this vibrant green masala into the crosswise slits of the baby potatoes and baby eggplants. Reserve the leftover masala.

  5. In a heavy-bottomed deep pan or pressure cooker, heat the remaining peanut oil.

  6. Add the remaining green masala and sauté patiently for 2 minutes until the aromatics bloom.

    2 min

  7. Add the surti papdi (flat beans) and purple yam (kand). Stir gently to ensure an even coating of the masala.

  8. Add the hot water. Arrange the stuffed baby potatoes and eggplants over the bean layer, then avoid rough stirring so the vegetables stay intact.

  9. Seal the pan. If using a pressure cooker, cook for 2 whistles on medium heat. If using a traditional pot, cover securely and simmer for 20-25 minutes until the vegetables yield tenderly.

    20–25 min

  10. Upon completion, lift the lid and delicately position the fried Methi Muthiyas on the surface. Add a minor splash of water if the consistency appears overly reduced.

  11. Cover and maintain a low simmer for a final 5-7 minutes, allowing the muthiyas to absorb the complex broth and soften gracefully.

    5–7 min

  12. Remove from heat. Finalize with an elegant garnish of fresh coriander and freshly grated coconut.

  13. Serve hot.

How to tell it's done

The vegetables should be tender but still recognizable, coated in green masala, with soft muthiyas that have absorbed the gravy.

Getting it right

Tip

Use enough oil for the vegetables to cook gently without sticking, but keep the heat moderate. Stir lightly after the stuffed vegetables go in so they do not break.

What to serve it with

Serve Surti undhiyu for Uttarayan with hot puri, jalebi, shrikhand and a squeeze of lemon.

Common mistakes

The vegetables break into a mash.
Layer the stuffed vegetables on top, avoid rough stirring, and cook covered until just tender.

Storing and reheating

Refrigerate undhiyu in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water; freezing softens the vegetables.