Jain Food Recipes

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

• 11/4 cup Surti Papdi cut into halves
• 500 gm Brinjal Raviya Ringana
• 1 piece Raw Banana kachha kela cut ino cubes
• 3 cups Methi Bhaji Fenugreek leaves
• 1/2 cup Besan/Bengal gram flour
• 4 tsp Green Chilli Ginger Paste
• pinch Soda edible soda
• 1/2 cup Coriander finely chopped
• 1/2 cup Coconut finely grated
• 1/2 cup Wheat flour
• 1 tbsp Sugar
• 1/4 tsp Asafoetida/hing
• 1/2 tsp Turmeric powder
• 1 tbsp Dhana Jeera
• acc to taste Salt
• 3 tbsp Oil
• 1 tbsp Lemon juice
• 1 tsp Red chilli powder
• 1/4 cup Tendli
• 1/4 cup Toor Dal Arhar daal
• 1/2 tsp Ajwain

Instructions

1. Cut the Papdi into 2 pieces vertically (2halves), boil the raw bananas and remove the skin of it and cut it into cubes
   
2. 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
   
3. 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
   
4. Add methi leaves, whole wheat , besan, 3tsp green chilli paste,21/2 tsp sugar, turmeric, chilli powder, soda and oil
   
5. 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
   
6. For coriander coconut masala, add coconut, coriander, dhana jeera, 2 tsp green chilli paste, ugar, lemon juice and salt
   
7. Stuff half of the above masala in Tendli and raw banana
   
8. Tthe other remaining half add in to papdi, toovar daana and keep it aside for 10 mins
   
9. 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
   
10. Cook for about 2 whistles
    
11. Transfer the cooked vegetables into a big non sick pan and add muthiyas into it and stir and toss slowly
    
12. Garnish with coriander and Serve it hot with rotis
    

• Cuisine: Indian
• Course: Side Dish