Surti-Style Gujarati Mixed Vegetable Stew

Be the first to rate

(No Ratings Yet)

Loading...

A signature winter dish from Surat, this Surti-style mixed vegetable stew layers crisp flat beans, baby brinjals, root vegetables, and pan-fried fenugreek dumplings in a fragrant green coriander and ginger paste. Slow-cooked together until the vegetables soften and absorb the herbaceous masala, it is traditionally served with rotli, puri, or steamed rice for a deeply comforting meal.

Nutrition Facts

Per serving (estimated)

• 365 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 48 gCarbs
• 9 gFiber
• 8 gSugar
• 9 gProtein
• 620 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 32 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the mixed vegetables

• 200 g Surti papdi (flat beans), trimmed and stringed
• 8 baby brinjals (eggplants), stems trimmed
• 4 baby potatoes, peeled
• 1 small raw banana, peeled and cubed
• 100 g yam (suran), peeled and cubed
• 1 small sweet potato, peeled and cubed
• 1 medium tomato, finely chopped

For the fenugreek dumplings

• 1 cup fresh fenugreek (methi) leaves, chopped
• 1/2 cup gram flour (besan)
• 2 tablespoons whole wheat flour
• 1 tablespoon neutral oil
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander-cumin powder
• 1/4 teaspoon baking soda
• Salt to taste

For the green herb paste

• 1 cup fresh coriander leaves, packed
• 1/2 cup fresh mint leaves
• 4 large garlic cloves
• 1 inch fresh ginger, peeled
• 3 green chilies
• 1 teaspoon cumin seeds
• 2 tablespoons water

For the tempering and assembly

• 3 tablespoons peanut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon sesame seeds
• A pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoons coriander-cumin powder
• 1 teaspoon garam masala
• 1 teaspoon sugar
• 2 tablespoons lemon juice
• Salt to taste

Directions

1. Make the fenugreek dumplings: combine chopped methi, gram flour, whole wheat flour, oil, spices, baking soda, and salt in a bowl. Knead into a stiff dough, shape into 12-14 small oblong dumplings, and shallow-fry in 1 tablespoon oil until golden on all sides. Set aside.
2. Prepare the herb paste by blending the coriander, mint, garlic, ginger, green chilies, and cumin seeds with 2 tablespoons water into a smooth, thick paste.
3. Heat the remaining 2 tablespoons oil in a heavy-bottomed pot over medium heat. Add mustard seeds and let them splutter, then add cumin seeds, sesame seeds, and a pinch of asafoetida.
4. Stir in the chopped tomato and cook for 2 minutes until soft. Add turmeric, red chili powder, coriander-cumin powder, and garam masala, and sauté for 30 seconds until fragrant.
5. Add the green herb paste and cook for 3-4 minutes until the oil begins to separate from the masala. Stir in the Surti papdi, baby potatoes, yam, sweet potato, raw banana, and whole brinjals along with 1 cup water and salt.
6. Cover and simmer on low heat for 25-30 minutes, stirring gently every 8-10 minutes so the vegetables cook evenly without breaking. Add a splash of water if the pot looks dry.
7. Nestle the fried fenugreek dumplings on top, sprinkle with sugar, cover, and cook for another 8-10 minutes until the vegetables are tender and the dumplings have absorbed the flavors.
8. Finish with a squeeze of lemon juice, gently toss once, and let the stew rest off the heat for 5 minutes before serving hot with rotli, puri, or steamed rice.

Cook’s Notes

• Surti papdi (valor) is essential for authentic flavor; substitute with a mix of broad beans and runner beans if unavailable, though the taste will differ slightly.
• Always add the brinjals whole and baby potatoes with skin removed only if large; keeping them whole helps them hold shape during the long simmer.
• For an even richer flavor, drizzle 1 tablespoon of toasted sesame oil over the finished stew just before serving.
• Leftover undhiyu tastes even better the next day as the dumplings soak up the masala; reheat gently with a splash of water.
• If the masala gets too thick while cooking, add hot water a tablespoon at a time to maintain a moist, spoonable consistency rather than a dry stir-fry.

You might also like

Asian

Maharashtra Spiced Multigrain Flatbread

Desserts

Bengali Stuffed Cottage Cheese Barrels with Saffron Cream

Asian

South Indian Classic Thali

Asian

Chettinad-Style Spicy Chicken Curry