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A classic Gujarati recipe adapted for the microwave. The colour of the vegetables is vibrant.
- Put the chopped fenugreek leaves in a bowl, add 1 teaspoon of salt and mix well.
- Allow to stand for 5 to 7 minutes and squeeze out all the liquid from the leaves.
- Combine the fenugreek with the remaining ingredients in a bowl and knead into a very soft dough by adding 3 tablespoons of water.
- Spread this mixture onto a greased shallow glass disha and cover with a lid. Microwave on HIGH for 2 minutes.
- Cool completely and cut into small squares.
- String the Surti papdi, taking care not to separate the 2 sides.
- Wash the papdi, add the carom seeds, soda bi-carb and salt and mix well.
- Peel the purple yam, yam, potatoes and sweet potatoes and cut into big pieces.
- Cut the brinjals and the banana into big pieces and cut a vertical slit in the centre of each piece.
- Put the oil and asafoetida in a glass bowl and microwave on HIGH for 1 minute.
- Add the Surti papdi, purplr yam, yam, potatoes, sweet potatoes and brinjals and 1/4 cup water, cover with a lid and microwave on HIGH for 10 minutes, stirring once in between.
- Add the prepared masala, banans, methi muthias and mix well. Cover with a lid and microwave on HIGH for 4 minutes, stirring once in between.
- Serve hot.
- Oondhiya is traditionally served with puris and shrikhand.
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