Photograph of the finished Surti undhiyu

India · Rau củ hầm kín kiểu Surat Undhiyu

Surti undhiyu

2 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 1.3 lb
  • Photograph of Sweet potato Sweet potato 1.3 lb
  • Photograph of Green bananas Green bananas 1.1 lb
  • Photograph of Dried shelled peas Dried shelled peas 11.3 oz
  • Photograph of Besan chickpea flour Besan chickpea flour 11.3 oz
  • Photograph of Shredded coconut Shredded coconut 9.9 oz
  • Photograph of Coriander Coriander 5.6 oz
  • Photograph of Mustard oil Mustard oil 1 ⅛ cups
  • Photograph of Palm sugar Palm sugar 2.8 oz
  • Photograph of Fennel seeds Fennel seeds 0.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Grind coriander with grated coconut, garlic, ginger, palm sugar, and fennel seeds to make a thick green filling.
  2. 2 Make cross-shaped incisions in small eggplants and green bananas, then stuff each incision with green filling.
  3. 3 Mix chickpea flour with some of the green bean paste, shape into balls, and fry for 5 minutes.
  4. 4 Arrange the vegetables in layers in the pot: those that take longer to cook at the bottom, those that cook quickly, and the muthia cube on top.
  5. 5 Cover tightly and simmer over the lowest heat for 70 minutes without stirring once.
  6. 6 Not turning the vegetables is an absolute principle of undhiyu; turning them will mash them into a porridge and all the layers will be lost.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 5: low-pressure chamber for 22 minutes, then release pressure naturally; keep the chamber level the same and do not rotate.

Start cooking