Serves about 4 people

100 gms. surti papdi, stringed, whole

100 gms. raw banana chunks unpeeled

100 gms. yam chunks (kand) peeled

100 gms. sweet potato chunks

100 gms. small brinjals – slit into two

4-5 green chillies crushed

1 tsp. ginger grated

1/2 tsp. garlic crushed

1 tbsp. coriander leaves finely chopped

1 tsp. wheat flour

4 tbsp. oil

1/4 tsp. asafoetida

1/2 tsp. turmeric powder

1 tsp. ajwain

salt to taste

1/2 tbsp. sugar

lemon to taste

For Muthiya

100 gms. methi leaves finely chopped

1/2 cup gram flour (besan)

1 tsp. red chilli powder

1 tbsp. fresh ground coconut

salt to taste

1 tbsp. oil


For Muthiya

Mix all the ingredients for Muthiya & make stiff dough. Form into
small oval, dumplings. Heat about 1/4 th cup oil, and saute the muthias
for about 2 minutes. Remove from oil and keep aside.


Form a paste of green chilli, ginger, garlic and coriander. Rub the
chunky veggies(yam, raw banana, sweet potato & brinjals) with oil
and chilli-masala paste. Marinate for about 30 minutes.

Heat 4 tbsp oil, then add all the chunky vegetables and stir well.
Cover and cook for 4-5 minutes. Add the papdi, turmeric, gram-flour,
ajwain and salt. Cover and cook on low flame till all the vegetables
are almost done.

Add coriander, lemon, and sprinkle some water if required. Add sugar
according to taste and mix well. Cover with a lid and let it cook for
another 8-10 mins, until all veggies are cooked and the spices are
blended well.

Sprinkle some Sev on the top, if you wish, and serve hot with Chapatis.

Courtesy: Fun n Food Cafe

Surti Undhiyu, 5.0 out of 5 based on 1 rating