Jain Surti Undhiyu Recipe
By avni
Published: January 30, 2014
- Yield: 4-6 bowls (4 Servings)
- Prep: 30 mins
- Cook: 45 mins
- Ready In: 1 hr 15 mins
Ingredients
Instructions
- Cut the Papdi into 2 pieces vertically (2halves), boil the raw bananas and remove the skin of it and cut it into cubes
- Wash all the vegetables, methi bhaji coriander, finely chop them and grate the coconut. Apply salt to the methi bhaji and keep it aside for 5 mins. Squeeze all the water from it
- Mix coconut, green chilli ginger paste, coriander, salt, 1 tbsp sugar, 1 tbsp dhana jeera powder, 11/2 red chilli powder, 1 tbsp lemon juice to prepare the masala
- Add methi leaves, whole wheat , besan, 3tsp green chilli paste,21/2 tsp sugar, turmeric, chilli powder, soda and oil
- Take a thick bottom pan/ kadhai to deep fry the methi muthiyas. Once they are light brown in color remove them on an absorbent paper
- For coriander coconut masala, add coconut, coriander, dhana jeera, 2 tsp green chilli paste, ugar, lemon juice and salt
- Stuff half of the above masala in Tendli and raw banana
- Tthe other remaining half add in to papdi, toovar daana and keep it aside for 10 mins
- Heat the oil in the pressure cooker, add ajwain, hing, soda and then add stuff bananas, tendli and other vegetable into it with 2 cups of water and salt
- Cook for about 2 whistles
- Transfer the cooked vegetables into a big non sick pan and add muthiyas into it and stir and toss slowly
- Garnish with coriander and Serve it hot with rotis