In Gujarati
Surti Undhiyo (2 Kilos)
  • 500 gm white gourd (dudhi) or white pumpkin (remove its skin)
  • 1 kg surti papdi ( broad beans)
  • 200 gm suran (elephant's foot) (remove its skin & chop in big pieces)
  • 250 gm small brinjal
  • ½ kg small potato (peel of its skin)
  • 500 gm kand
  • 200 gm sweet potato (peel of its skin and cut in big pieces)
  • 1cup green garlic (finely chopped)
  • 4cup coriander (finely chopped)
  • 2cup coconut shredded
  • 50 gm ginger + chilly + garlic paste
  • 50 gm sesame seed (til)
  • 4 sp fennel seeds (variyali)
  • 6 sp coriander powder
  • 3 sp garam masala
  • Salt to taste
  • 1 glass of water
  • 300 gm muthiya

Muthiya Ingredients:

  • 1cup wheat flour & 1cup gram flour.
  • A pinch of soda.
  • A pinch of asafetida.
  • 1sp Citric acid.
  • 1cup fenugreek leaves (methi bhaji)
  • 3 tsp oil.
  • Oil for frying.

Method for muthiya:
  • Mix wheat flour & gram flour & add all masalas, oil & fenugreek leaves in it.
  • Make dough like paratha.
  • Make small balls from it.
  • Heat oil in a pan & deep fry the balls till golden brown.



  • Take 500 gm oil in a pan.
  • Cut brinjal into 4pieces (see that brinjal are not cut fully)
  • Cut potatoes in the same manner.
  • In a plate take coconut, half coriander, coriander powder, cumin seeds, sugar, salt, garlic-chilly-ginger paste, green garlic piece, garam masala, sesame seeds, turmeric, soda, fennel seeds, ajawain mix all the ingredients properly.
  • Add ½ cup oil in it.
  • Keep 1cup of masala aside.
  • Put this masala in potato and brinjal.
  • Scrumble the kand, sweet potato, elephant's foot in the leftover masala.
  • Heat oil in a pan. Add asafetida, broad beans (papdi), shredded white gourd (dudhi).
  • Add 1 glass of water, soda & the ½ cup masala that was kept aside.
  • Allow it to cook for 10 min.
  • Add all vegetables, put lid on it and keep it on slow gas for about 15 min.
  • Add muthiya & extra masala in it.
  • Add ½ cup milk (don't stir it)
  • Put off the gas and sprinkle shredded coconut & coriander in it.


  • There is no sour taste in surti undhiyo only sweet taste.
  • So don't add sour in it.
  • Don't add green peas & cow pea (chora). Don't add raw banana & red chilly in undhiyo.
  • Undhiyo is made in oil so you can keep it in refrigerator and eat it next day, it tastes good.
  • Make undhiyo in large quantity, as in small quantity masalas do not mix properly.
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