Oondhiya ( Gujarati Recipe)


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Oondhiya is a classic gujarati preparation of vegetables and fenugreek dumplings cooked in an aromatic blend of spices. A traditional recipe that is very popular in surat, the original version requires hours on end! here, we have presented a faster version using a pressure cooker that also uses less oil. To save on time further, you can buy readymade dry muthias. However, ensure you add them along with the vegetables so that they turn soft on cooking. Ummmmm… i am reminded of jalebi, puri and oondhiya… trust me, that is the perfect combination to win a gujarati’s heart!

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Preparation Time:    Cooking Time:     Makes 4 servings
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Ingredients


For The Methi Muthias (makes Approx. 18 To 20)
3 cups chopped fenugreek (methi) leaves
salt to taste
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup besan (bengal gram flour)
3 tsp ginger-green chilli paste
2 1/2 tsp sugar
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
a pinch soda bi-carb
3 tbsp oil
oil for deep frying

Other Ingredients
1 cup baby potatoes , peeled
1 raw banana , cut into 25 mm. (1”) cubes
3 to 4 brinjal (baingan / eggplant) , small black variety
1 1/4 cups surti papdi (fresh vaal) , stringed and cut into halves
3/4 cup purple yam (kand) , peeled and cut into cubes
3/4 cup yam (suran) , peeled and chopped
1/4 cup fresh toovar (arhar) dana
2 tbsp oil
1/2 tsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)
a pinch of soda bi-carb
salt to taste

To Be Mixed Together For Coriander-coconut Masala
1 cup freshly grated coconut
1/2 cup finely chopped coriander (dhania)
1/3 cup finely chopped green garlic (hara lehsun)
1 tbsp coriander-cumin seeds powder
2 tsp ginger-green chilli paste
1 1/2 tsp chilli powder
1 tbsp sugar
1 tbsp lemon juice
salt to taste

For The Garnish
3 tbsp finely chopped coriander (dhania)

Method
For the methi muthias

  1. Combine the fenugreek leaves and a little salt in a bowl and mix well. Allow to stand for 5 to 7 minutes and squeeze out all the liquid form the fenugreek leaves.
  2. Add all the remaining ingredients and knead into a soft dough, adding water only if required.
  3. Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.
  4. Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides.
  5. Drain on an absorbent paper and keep aside.

How to proceed

  1. Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the segments.
  2. Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.
  3. Combine the fresh vaal, purple yam, yam, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.
  4. Heat the oil in a pressure cooker, add the carom seeds, asafoetida and soda-bi-carb and sauté on a medium flame for a few seconds.
  5. Add the stuffed baby potatoes and brinjal, all the marinated vegetables, salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.
  6. Allow the steam to escape before opening the lid.
  7. Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas and methi muthias, toss gently and cook on a slow flame till the bananas are tender, while stirring occasionally.
  8. Serve hot garnished with coriander.


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 on 02 Jun 14 07:31 AM


 on 17 Jan 12 05:48 PM


The recipe is just perfect. Follow it to the 'T' and you will get the most marvellous Undhiyo. I loved it and so did my friends for whom I made it. :-)