Pressure Cooker Oondhiya
by Tarla Dalal
Added to 90 cookbooks
This recipe has been viewed 17456 times
A classic Gujarati recipe, of vegetables and fenugreek dumplings cooked in an aromatic blend of spices. This version is an easy and healthy way to make oondhiya.
- Combine all the ingredients in a bowl and knead into a soft dough, adding water only if required.
- Divide this mixture into 30 portions and mould into oblong shapes by placing between the palms. Deep fry over a medium flame till the muthias are golden brown. Drain and keep aside.
- Wash the papdi, add the carom seeds, soda bi-carb and salt and mix well.
- Make a criss-cross slit, at a right angle, in the potatoes and brinjals taking care not to separate the segments. Keep aside.
- Cut the bananas into big pieces and cut a vertical slit in the centre of each piece.
- Fill the masala mixture into the slits of the potatoes, brinjals and bananas. This will require about half the quantity. Keep the remaining half for later use.
- Heat the oil for the tempering in a pressure cooker and add the asafoetida and ginger-green chilli paste.
- Add the Surti papdi, purple yam, potatoes, sweet potatoes and brinjals and ½ cup of water and pressure cook for 2 whistles.
- Allow the steam to escape and open the pressure cooker.
- Transfer the cooked vegetables into a large pan and add the stuffed bananas, methi muthias and the remaining masala mixture.
- Cook on a slow flame till the bananas are tender, stirring occasionally.
- Serve hot.
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