Surati Papdi, Ratalu, Shakkariya Nu Mix Shaak (Mix Vegetable With Surati Papdi, Violet/Purple Yam And Sweet Potato)

In India, the winter has arrived. People are getting a relief from the heat and are enjoying the cool winter. Along with onset of winter, the markets are flooded with the winter vegetables such as small brinjal, ratalu, sweet potato, surati papdi, green peas, green pigeon peas (tuvar), lima beans, methi leaves, spinach, fresh green garlic.

The season of making Undhiyu has also arrived. Be it any festival or celebration, Undhiyu would be on the menu. Undhiyu is a dish made by combining all winter vegetables – surati papdi, green peas, green pigeon peas, potato, brinjal, sweet potato, ralatu, green fresh garlic, methi muthia with special masala made by mixing roasted peanuts, dry coconut or fresh coconut, and all green masala or dry masala.

Preparing undhiyu is a long process. Many people, therefore, make an easier variant by mixing the various winter vegetables. today I will cover such a dish. You can enjoy it during the winters and make it as often as you like.

I have used frozen surati papdi, as outside India, we do not have fresh surati papdi available.

I have pressured cooked the vegetables first and then tossed them with the prepared masala. It helps in cooking the dish quickly.  You can use a pan for entire cooking. Take care that the masala does not stick on the pan. You can use a heavy bottom pan or a  nonstick pan to avoid that. The masala can be  pre-prepared  and refrigerated for a week.

The masala used can either be made with fresh green herbs and spices-green chilies, fresh green garlic, coriander, fresh coconut (The color of the dish will be green), Or It can be made with the regular dry spices. The color of the cooked ‘sabji’ will differ based on which masala you use.  I have made this dish using the dry spices. I have used Sunflower oil, but the ‘sabji’ also tastes good when made with sesame oil. Sesame oil is very healthy to have in winters.

I have served it with the lasaniya bajri na rotla (pearl millet flatbread with garlic) . You can also enjoy it with plain roti, paratha, methi dhebra, plain rice and kadhi, bhakhri.

Just make and enjoy the winter!!!

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Surati Papdi, Ratalu, Shakkariya Nu Mix Shaak (Mix Vegetable With Surati Papdi, Purple Yam And Sweet Potato)

A very tasty Gujarati traditional recipe similar to Undhiyu (Mix winter vegetable) made from the vegetables available in winter Surati Papdi (padded kidney beans or lablab beans), ratalu (violet/purple yam), shakkariya (sweet potato)

Course Main Dish

Cuisine Gujarati, Indian

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 4 people

Calories 412kcal

Ingredients

Masala

• 2 tbsp roasted peanuts powdered
• 2 tbsp dessicated coconut
• 2 tbsp sesame seeds
• 4 tbsp coriander chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tbsp oil
• 1 tbsp sugar
• 1 tsp garam masala
• 2 tsp kashmiri red chili powder
• 1.5 tbsp coriander powder
• 0.5 tbsp cumin powder
• salt as per taste

Mix vegetable to be cooked

• 250 g Surati papdi Lablab beans/Indian beans/padded kidney beans
• 250 g violet yam Ratalu or Purple yam . cleaned, peeled and chopped in cubes
• 150 g Sweet potato Shakkariyu. cleaned, peeled and chopped
• 4 tbsp oil
• 1 tsp carom seeds ajwain
• 1/2 tsp asafoetida
• 1/2 tsp turmeric powder
• 1 tbsp ginger garlic paste
• salt as per taste
• water around 1/2 cup

Instructions

• Clean, remove nerves, beans and wash surati papdi.
  
• Heat oil in a pressure cooker pan. Add carom seeds, asafoetida and turmeric powder to it.
  
• Add surati papdi, ratalu, shakkariyu and ginger garlic paste to it. Add 1/4 cup water, salt and pressure cook for 3 whistles. Keep it aside to cool.
  
• For making masala. In a dish add all the ingredients - roasted peanut powder, dessicated coconut, sesame seeds, coriander cumin powder, ginger garlic paste, red chili powder, garam masala, salt , sugar, corainder leaves and oil.
  
• Mix them well. The masala is ready.
  
• The vegetables after pressure cooked.
  
• In a different pan, add the pressure cooked vegetable, add the prepared masala. Mx well. Add 1/4 cup of water , cover with lid and let it simmer for 5-8 minutes. Add a little more water if masala is dry.
  
• Garnish with chopped coriander and serve the mix shaak.
  
• I have served it with lasaniya bajri rotla.
  

Notes

Notes:

Do not overcook the vegetables in pressure cooker. They should be firm and cooked.

While simmering the vegetables with the masala, add the water if required more. The masala and the vegetable will absorb the water. Hence the shaak will become dry after it is cooked and kept. Before serving, if the shaak is dry, then add little water while heating it.

 

Nutrition

Calories: 412kcal | Carbohydrates: 45g | Protein: 7g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Sodium: 106mg | Potassium: 930mg | Fiber: 13g | Sugar: 10g | Vitamin A: 5450IU | Vitamin C: 23.9mg | Calcium: 190mg | Iron: 6.1mg