Saurashtra Undhiyu Stuffed Surti Papdi Version

Method

1. 1

   Make the stuffing masala: Grind all stuffing ingredients to a smooth paste.

2. 2

   Stuff the papdi: Split each flat bean pod along one edge without fully separating. Press a small amount of the green masala inside each split papdi. Press closed.

3. 3

   Apply masala to other vegetables: Toss sweet potato and raw banana cubes with a portion of the remaining masala.

4. 4

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

5. 5

   Add stuffed papdi: Add the stuffed papdi first — they take the longest to cook.

6. 6

   Stir gently: Stir once to coat with the spiced oil. Cover.

7. 7

   Cook on very low heat: Cover tightly and cook on lowest heat 15 minutes. Do not add water — the vegetables cook in their own steam.

8. 8

   Add remaining vegetables: Add green pigeon peas, sweet potato and raw banana. Gently stir to combine. Add remaining masala, salt. Cover again.

9. 9

   Cook 35 more minutes: Continue sealed low-heat cooking for 35 minutes, shaking the pot gently every 10 minutes without lifting the lid.

10. 10

    Open and serve: All vegetables should be completely tender. The stuffed papdi are the showcase — each one filled with the green masala from inside. Serve with puri.

11. 11

    Note: The Saurashtha variation of undhiyu — from the Rajkot, Jamnagar and Junagadh areas of the Kathiawad peninsula — places more emphasis on the individual stuffing technique than the Surti version, where vegetables are simply coated. The labour-intensive stuffing of each papdi bean individually is considered the mark of a meticulous cook. Saurashtra, the semi-arid Kathiawad peninsula that juts into the Arabian Sea, has its own dialect (Kathiawadi), its own folk music (garba with specific Kathiawadi rhythm) and its own food variations within Gujarati cooking.