Surti Undhiyu (Gujarati Mixed Vegetable Curry)

Ingredients

• 0.5 cup Wheat Flour (fine whole‑wheat flour)
• 0.25 cup Besan (fine gram flour)
• 1 cup Fresh Fenugreek Leaves (washed, dried and finely chopped)
• 1.25 cup Coriander Leaves (finely chopped)
• 1.25 cup Green Garlic (Garlic Scapes) (finely chopped)
• 2 tbsp Ginger‑Green Chili Paste (homemade or store‑bought)
• 1 tsp Black Pepper Paste (freshly ground)
• 1 tsp Ajwain (dry roasted)
• 0.25 tsp Turmeric Powder (powdered)
• Salt (to taste, preferably sea salt)
• 2 tbsp Sugar (granulated)
• 2 tbsp Roasted Unsalted Peanuts (coarsely crushed)
• 1 tsp Lemon Juice (freshly squeezed)
• Baking Soda (pinch, for lightness in dough)
• 4 tbsp Vegetable Oil (for dough and frying (high smoke point))
• 200 g Baby Potatoes (peeled and halved)
• 300 g Sweet Potatoes (peeled, cut into bite‑size chunks)
• 500 g Raw Banana (Plantain) (peeled and sliced)
• 8 pieces Green Eggplants (medium size, slit lengthwise)
• 500 g Papdi (Thin Wheat Crackers) (broken into small pieces)
• Water (room temperature, as needed)

Instructions

1. Gather & Prep Ingredients

   Wash, dry and finely chop the fenugreek leaves, coriander, and green garlic. Peel and cut all vegetables as described.

   Time: PT5M

2. Make the Fenugreek‑Infused Dough

   In a large bowl combine wheat flour, besan, chopped fenugreek, coriander, green garlic, ginger‑green‑chili paste, black‑pepper paste, ajwain, turmeric, salt, sugar, peanuts, lemon juice and a pinch of baking soda. Add 1‑2 tbsp oil and mix. Gradually add just enough water (about 2‑3 tbsp) to bring the mixture together into a soft, non‑sticky dough. Knead for 2‑3 minutes, then let rest for 5 minutes.

   Time: PT10M

3. Shape & Fry Dough Dumplings

   Divide the dough into small walnut‑size balls, flatten each into a disc (or elongated oval) about 1‑cm thick. Heat oil in a deep pan over medium heat. Fry the dough pieces until golden brown and crisp, about 2‑3 minutes per side. Remove with a slotted spoon and set aside on paper towels.

   Time: PT10M

   Temperature: 350°F

4. Pre‑Fry the Vegetables

   In the same oil, fry the baby potatoes, sweet potatoes, raw banana slices, and eggplant pieces separately until they develop a light crust but are not fully cooked. Drain each batch on paper towels.

   Time: PT15M

   Temperature: 350°F

5. Prepare the Masala Base

   Heat 2 tbsp oil in a saucepan. Add ajwain, a pinch of hing, 2 dry red chilies, and the white (bulb) part of the green garlic. Sauté 30 seconds. Stir in turmeric and salt, then add 1½ cups water and a pinch of baking soda. Bring to a gentle boil.

   Time: PT5M

   Temperature: Medium heat

6. Combine All Elements

   Add the fried vegetables, fried dough pieces, and papdi pieces to the simmering masala. Gently toss so everything is coated. Cover the pan with a lid and reduce heat to low.

   Time: PT5M

   Temperature: Low heat

7. Final Slow Cook

   Let the Undhiyu cook covered for 12 minutes on low heat, stirring once halfway through. The vegetables should be tender and the papdi will soften, thickening the gravy.

   Time: PT12M

   Temperature: Low heat

8. Garnish & Serve

   Turn off the heat. Sprinkle fresh coriander and the remaining green garlic leaves on top. Serve hot with steamed rice, roti, or as a standalone main.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

8 g

Carbohydrates

55 g

Fat

18 g

Fiber

9 g