Surti Undhiyu
The quintessential Gujarati winter feast: a slow-cooked one-pot casserole featuring stuffed baby eggplants, potatoes, purple yam, flat beans, and fried fenugreek dumplings.
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.
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