Today is something to share here , is one famous dish of Gujarat “Undhiyu”(people call it Undhiya or undhiyo too, but the real pronounciation is Undhiyu J ) - Un, the thought of which is not possible without Suran, though it is not the most part of that dish. That dish is incomplete without having suran in it.
3 - 4 baby brinjals,6 -8 baby potatoes small,100 gms yam elephant( suran) , cut into medium sized cubes,
½ cup string beans (chauli dana),
½ cup lima beans (valore liva),
½ cup green peas (mutter)2 inch ginger,
6- 8 cloves garlic,
3-4 green chillies,1 cup coriander leaves,
1 tsp turmeric powder,a pinch asafetida,1 tsp Ajawain ,3-4 tsp oil .
To prepare Methi na Muthiya :
Mix all the muthiya ingredients except oil and prepare a firm dough. Divide into small portions and shape each into one-inch long half-inch thick rolls. Deep fry in hot oil, remove and keep aside.
To make Undhiyu :
Peel off & wash potatoes & yam. Cut yam(suran) into medium sized cubes. Wash brinjals. slit brinjal and baby potato into four .
Make a paste of coriander leaves ,garlic, green chillies and ginger.
Pressure cook baby potatos, baby brinjals and lima beans and Suran in salted water. Do not boil much. Cook until soft.
Heat up oil in a thick-bottomed kadhai, mix in asafoetida and Ajwain. Add all boiled vegetables, green peas and string bean to it. Add little water to it, sprinkle salt and turmeric powder. Stir fry for five minutes on high flame heat. Pour out the green mixture of coriander leaves, garlic, ginger & green chillies . add half cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes. Shake the vegetables occasionally but do not use a spoon to stir.
When water is totally eavaporated, remove from heat. Serve hot either as it is, or with puri or paratha.
Undhiyu is a very traditional recipe of Gujarat, and the way it can be prepared varies from region to region in Gujarat. I make it my way. :P . It is Normally prepared in most of the home On the festival of “Makar Sankrati” 0r “Uttarayan”(which falls on 14th January every year). It is almost accompanied by hot Kesar Jalebi…. Oh those good old days ,when we just have to fly kites at terrace since early morning to late evening, and had these delicious dish made by Mom at home to enjoy… : ) this year I am planning to visit my Mom on “Uttarayan” to have all those golden memories to share with hubby dear ! :)
One can also include broad beans (sem fali or surti papdi ) and pigeon beans (tuver lilva) for making undhiyu. Here I havent got any at this time in market. May be their season starts from late December. If using broad beans then cut them into long strips and boil it along with other vegetables . Pigeon beans should be added along with green peas at the time of making.