Gujarat Undhiyu Surti Green Vegetable Winter

Method

1. 1

   Make the green masala paste: Blend fresh coriander, green garlic (or garlic cloves), green chilli, fresh grated coconut, green turmeric, sugar, lemon juice and salt to a smooth, fragrant, green paste.

2. 2

   Prepare the vegetables: Shell papdi beans. Cube sweet potato, raw banana and yam. Keep fresh pigeon peas separate.

3. 3

   Coat vegetables with green masala: Toss all the prepared vegetables with the green masala paste until thoroughly coated.

4. 4

   Heat oil: Heat 1/2 cup oil in a wide, heavy pot on medium. Add ajwain — crackle. Add red chilli powder and turmeric — stir 10 seconds.

5. 5

   Add the masala-coated vegetables: Add all the masala-coated vegetables at once. Stir to coat with the spiced oil.

6. 6

   Seal and slow cook: Cover the pot tightly with a lid. Place a heavy weight on the lid. Cook on the very lowest heat for 50 to 60 minutes — shaking the pot gently every 15 minutes without opening the lid. The vegetables cook in their own steam and the oil.

7. 7

   Open carefully after 50 minutes: The steam inside will be intense. All vegetables should be completely tender.

8. 8

   Do not stir aggressively: Fold gently once — the vegetables should hold their shape.

9. 9

   Taste and adjust salt.

10. 10

    Serve: The Surti undhiyu has a vivid green character from the fresh green masala. Serve with puri.

11. 11

    Note: Surti Undhiyu (Surat-style undhiyu) is the version of this seasonal preparation specific to Surat and the surrounding south Gujarat region. The defining features are the use of fresh green garlic, fresh green turmeric and fresh pigeon peas — all winter-seasonal ingredients available in Gujarat only from November to February. The upside-down cooking in a clay pot (mati) buried in hot coals is the traditional technique that gives undhiyu its name (undhu = upside-down in Gujarati).