A traditional Gujarati favourite gets a non-veg spin and our vote for a must-try! Haresh Engineer has lovingly and painstakingly compiled this recipe, with a dash of innovation and flair!
INGREDIENTS
6-7 medium sized Surti brinjals
400gms Surti papdi
3 medium sized potatoes
1 small piece purple yam
200gms green garlic or chives
1 onion chopped lengthwise
800gms mutton (8 chops + 250gms small mutton pieces with bones)
chopped coriander
Salt as per your taste
FOR THE WET PASTE
2tbsp ginger paste
2tbsp garlic taste
1tbsp green chilli paste
FOR THE DRY MASALA
1 ½ tbsp chilli powder
1tbsp coriander powder
1tbsp cumin powder
1tbsp garam masala powder
½ tbsp turmeric powder
METHOD
- In a pressure cooker, sauté chopped onions in 2 tbsps oil
- Add mutton and sauté for 3 to 4 mins
- Add I tbsp ginger and 1 tbsp garlic paste and sauté for 3 to 4 mins
- Add sufficient water and pressure cook for 5 to 6 whistles or until meat is tender
- Drain the stock in a bowl and keep aside the mutton
Prepare the vegetables
Crosscut the brinjals without cutting them through; split the papdi, quarter the potatoes and peel the purple yam and cut into 1-inch pieces.
Masala for the Undhiyu
- Mix all the dry masala with 1 tblsp oil
- Add half the finely chopped green garlic, and remaining ginger and garlic paste and chilli paste
- Mix well and make two equal portions of this mixture
- Fill the slit brinjals with the masala and some on the papdi
Final Preparation
- In a heavy bottom pan, add two tbsps. Oil and sauté papdi for 3 to 4 mins
- Add brinjal and sauté for another 3 mins. Add potatoes and yam and sauté for another two mins
- Now, add mutton stock and more water if required
- Allow vegetables to simmer till half-cooked
- Add mutton pieces and allow to cook on slow fire or till al the vegetables are cooked
- Taste for salt and add some if required
- Once everything is cooked, allow it to rest for 20 mins
- Now garnish with the remaining chopped green garlic, coriander and garam masala
Enjoy the non-vegetarian Surti Undhiya with some hot puris!
