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Surti Undhiyu

A comforting Indian dish made with a medley of seasonal vegetables and rich spices, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups mixed vegetables potatoes, eggplant, green beans, and carrots
  • 1 cup surti beans or any preferred beans
  • 1 cup fresh fenugreek leaves methi
  • 2 tablespoons oil preferably mustard oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • 2 teaspoons sugar
  • Salt to taste
  • 1 tablespoon ginger-garlic paste
  • 2-3 green chilies slit
  • 1 tablespoon lemon juice
  • Fresh cilantro for garnish

Equipment

  • Large heavy-bottomed pot or pressure cooker
  • Chopping board and knife
  • Mixing bowl
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Start by washing and chopping all your vegetables into uniform pieces.
  2. If using dried surti beans, soak them in water for at least 4 hours or overnight.
  3. In a large pot, heat the oil over medium heat. Add cumin and mustard seeds; let them splutter.
  4. Add the ginger-garlic paste and green chilies to the pot. Sauté until fragrant.
  5. Mix in the chopped vegetables and add turmeric, coriander powder, and salt. Stir to coat.
  6. Add the soaked beans and fenugreek leaves. Stir to incorporate.
  7. Cover the pot and let cook for 30-40 minutes, stirring occasionally.
  8. Once cooked, stir in sugar and lemon juice.
  9. Let the Undhiyu sit for a few minutes before serving.

Notes

Serve with steamed rice, warm rotis, or a side of yogurt to balance the spices.