Ashk Surti Undhiu 280g

Ashk Surti Undhiu is a rich and flavorful Gujarati dish from Surat, known for its unique blend of vegetables, spices, and aromatic herbs. The term „Ashk“ usually signifies the use of caramelized onions, which add a deep sweetness to the dish. Undhiu is traditionally cooked using a mix of seasonal vegetables and spices, slow-cooked to create a hearty and satisfying meal.
Here’s how you can make Ashk Surti Undhiu:
Ingredients:
For the Undhiu:
1 cup surti papdi (hyacinth beans) or green beans, chopped
1 cup diced potatoes
1 cup diced sweet potatoes
1/2 cup chopped raw bananas (kachalu or unripe plantains)
1/2 cup chopped eggplant (brinjal)
1/2 cup diced carrots
1/2 cup fresh coriander leaves, chopped
1/4 cup fresh coconut, grated
2-3 green chilies, slit
1-inch piece of ginger, grated
2 tbsp oil or ghee
1 tbsp jaggery or brown sugar
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp carom seeds (ajwain)
1/2 tsp fennel seeds (saunf)
1/2 tsp sesame seeds (til)
1/2 tsp amchur (dry mango powder) or lemon juice (for tanginess)
Salt to taste
For the Stuffing (Optional):
1/2 cup grated coconut
2 tbsp roasted peanuts, crushed
1 tbsp sesame seeds
1 tbsp chopped fresh coriander leaves
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chili powder
Salt to taste
Instructions:
Prepare the Stuffing:
In a bowl, mix together grated coconut, crushed peanuts, sesame seeds, chopped coriander leaves, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
If you have vegetables that can be stuffed (like small eggplants or raw bananas), carefully make a slit in them and stuff the mixture inside.
Prepare the Undhiu:
Heat 2 tablespoons of oil or ghee in a large pan. Add cumin seeds and mustard seeds. Let them splutter.
Add carom seeds, fennel seeds, and sesame seeds. Sauté for a minute.
Cook the Vegetables:
Add chopped onions and sauté until they turn golden brown and caramelized. This step is crucial for adding depth and sweetness to the dish.
Add grated ginger and green chilies. Cook until fragrant.
Add Spices:
Add turmeric powder, red chili powder, coriander powder, and salt. Stir well.
Add diced potatoes, sweet potatoes, raw bananas, eggplant, carrots, and surti papdi (or green beans). Mix well to coat the vegetables with the spices.
Add Coconut and Jaggery:
Add grated coconut and jaggery. Mix well.
If you stuffed some vegetables, gently add them to the pan now.
Simmer the Undhiu:
Add a little water to create a thick gravy. Cover and cook on low heat for 20-25 minutes, or until all the vegetables are tender and cooked through.
Stir occasionally and check for seasoning. Adjust salt or jaggery if needed.
Finish with Spices:
Stir in garam masala and amchur (or lemon juice) for a tangy flavor. Mix well.
Garnish:
Garnish with freshly chopped coriander leaves.
Serving:
Serve Ashk Surti Undhiu hot with puris, rotis, or steamed rice. It’s a hearty and flavorful dish that makes a great addition to any meal.
Enjoy your rich and aromatic Ashk Surti Undhiu.