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Surti Undhiya Recipe
1 Boil 400g beans of papdi-tuver & take 700g mixed veg(potato,sweet ptato,small brinjal,raw banana and arum) cut into small pices and deep fry.
2 Take 100g Rice gram flour and chopped fenugreek leaves and make the tikki and deep fry.
3 Take 50g green chillies 50g mix of turmeric, Amba haldi & ginger, and 50g coriander leaves and make it paste and mix it well with this masala.
4 Heat ground nut oil in pan and add mix vegetables & masala paste, little sugar and half glass of water mix it well close the pan with lwad and cook with undhiya.
5 Garnish with 50g chopped coriander leaves and add fried tikki with shri hari surti Undhiya and enjoy with green coriander chilly chutney.
Surti Undhiya Masala
Undhiyu is a traditional Gujarati mouth watering dish that requires lots of masala and other ingredients to give perfect traditional taste to it.
We provide excellent Undhiyu Masala that is combination of all the rare and natural ingredients that are needed to make Surti Undhiya Masala.
We are manufacturer of a real taste of undhiya masala to fulfill a exact taste requirement of customer.
These spice masala powders are made with strict adherence to hygiene with advanced machinery, which assures international quality standards. All our spices are made from 100% natural.
Surti Papdi Undhiyu is a traditional dish from the Surat region of Gujarat state in India. It is a dish full of vegetables, nutrients, and multiple flavors.
This dish is sour in taste with a little bit of sweetness in it. Moreover, it also has a nutty taste because of ingredients like groundnuts and sesame.
Surti Papdi Undhiyu is a winter special dish comprising of vegetables available in winter. It is also a hallmark of Gujarati cuisine. The name of this dish is from Gujarati word ‘undhu’, meaning upside-down.
It is a traditional dish cooked in earthen pots that are termed as ‘matlu’ which are fired from above. This gives the dish a unique earthy flavor and aroma.
Though Undhiya is a specialty of Surat, many other regions of Gujarat also cooks it. Surti style, Kathiyawadi style, and Matla Undhiyu are three popular variations of it.
People cook Surti Undhiya Masala on special occasions and festivals like Uttarayan or Diwali. It is also a part of the menu in parties and get- to-gathers.
This dish is cooked in many steps and has a lip-smacking taste once prepared. The cooking of this mixture is a very slow and time-consuming process. So one requires to have patience when cooking this dish.
Gujarati loves eating Undhiyu with Puri, chilled chaas, aamras or Shrikhand. You can also serve this healthy vegetable with soft phulkas, jowar roti or bajra roti.
Undhiyu is a popular, traditional Gujarati recipe. It requires lot of patience while making undhiyu as it requires lot many ingredients.
Though a little time consuming, it’s worth a try as end result is just awesome. Generally undhiyu is made is winter as most required veggies are available in this season.
Surti Undhiyu is a famous Gujarati recipe enjoyed by everyone and no Gujarati Thali is complete without the Undhiyu. Surti Undhiya Masala is prepared during the winter season as it consists of fresh vegetables which are available only in the winter season.
Undhiyu consists of vegetables like brinjal, sweet potato, purple yam, potatoes, surti papdi, tuvar which are cooked in traditional Surti green masala. The highlight ingredient of Surti Undhiyu is Lila Lasan known as Green Garlic.
Uttarayan is a festival which celebrated with great pomp and grandeur in Gujarat. Uttarayan or the Kite Festival of Gujarat is incomplete without Surti Undhiya Masala.
Ready to Cook Surti Undhiya Masala, Best Surti Undhiya Masala Powder, Surti Undhiya Masala manufacturer, Surti Undhiya Masala in Gujarat.
The enjoyment of flying the Kite and enjoying the Surti Undhiyu for lunch on your home’s Agassi.
- Deep fry sweet potatoes and purple yam.
- Make criss-cross cut in the baby potatoes and deep fry them.
Heat oil in little more quantity than usual and add carom seeds and sesame seeds.
- Now add surti papdi, surti papdi seeds, tuvar and green peas.
- Add salt to taste and mix well.
- Cook for 3-5 minutes.
- For the green masala make a paste of green chillies, garlic, ginger, roasted dried coconut, ½ cup sesame seeds, coriander leaves and green garlic.
- Now criss-cross brinjals and add the surti green masala in the cuts.
- Now in the vessel kept on the gas add turmeric powder, dhana jeera powder, red chilli powder and adequate amount of green masala. Mix well.
- Add salt as per taste.
- Now add the fried sweet potatoes, fried purple yam, fried baby potatoes and the brinjals.
- Mix well and cook for 10 minutes.
- Now add the methi muthias and mix well.
- Close lid and cook for 1 whistle and then cook it on low flame for 10 minutes.
- Now garnish undhiyu with green garlic and coriander leaves.
- Surti Undhiyu is ready to eat.
Red chilli, Iodised Salt, Turmeric, Compounded Asafoetida, Refined Cotton Seed Oil, Fenugreek, Mustred seeds
|50 Serving Per Container||Serving Size –||1/4tsp 0.5g|
|Amount per Serving||Calories :||1 Kcal.|
|%Daily Value *|
|Poly Unsaturated Fat||0.00g|
|Mono Unsaturated Fat||0.00g|
|Total Carbohydrate||0.15 mg||0%|
|Includes 0g Added Sugar|
|** The % Daily Value (DV) tells you how much a nutrient in a Serving food contributes to a daily daily diet 2,00 calories a day is used fo general nutrition advice.**v|
|Dimensions||45 × 56 × 55 cm|