Name: Surti Undhiyu
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Gujarati
Ingredients: 4 pieces Eggplant; 2 pieces Potato; 1 cups Yam; 1 cups Fenugreek Leaves; 0.5 cups Gram Flour; 0.33 cups Grated Coconut; 1 tbsp Sesame Seeds; 3 pieces Green Chili; 1 tsp Ginger Paste; 0.5 tsp Ajwain; 0.5 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1.5 tsp Salt; 0.75 cups Water

Step-by-Step Instructions

Mix finely chopped fenugreek leaves, gram flour, ajwain, salt, and 1 tsp oil to shape into small muthiya dumplings; deep fry until golden brown.

Grind grated coconut, sesame seeds, chopped green chilies, ginger paste, turmeric, and salt into a coarse green masala paste.

Slit baby eggplants, potatoes, and purple yam pieces; stuff generously with the green masala paste.

Heat remaining oil in a heavy-bottomed pot, layer the stuffed root vegetables and eggplants at the bottom, and top with fried muthiya dumplings.

Add water around the edges, cover tightly, and cook on very low heat for 40 minutes without stirring until tender.

Explore Similar Ingredient Combinations

Discover other dishes you can cook with these kitchen ingredients:

Eggplant + Potato Recipes Eggplant + Yam Recipes Eggplant + Fenugreek Leaves Recipes Potato + Yam Recipes Potato + Fenugreek Leaves Recipes Yam + Fenugreek Leaves Recipes