Tuesday, October 26, 2021
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Mutton Undhiyu

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!

Haresh Engineer
Haresh Engineer, a senior member of our parent Trade & Technology Exposition Co, loves his travel and food.

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