Oondhiya ( Pressure Cooker )
by Tarla Dalal
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Added to 43 cookbooks
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A classic Gujarati recipe, Oondhiya, with its exciting mix of veggies and spices, has withstood the test of time and become a hot favourite with many generations of Indians across the world.
A colourful combination of vegetables and fenugreek-flavoured dumplings are cooked with an aromatic masala that features coconut, coriander and assorted spice powders. Enjoy this delicacy hot and fresh, with rotis or rice, to make a hearty meal!
- Combine the fresh vaal, fresh vaal seeds, carom seeds and soda bi-carb, mix well and keep aside for 30 minutes.
- Combine all the ingredients along with little water and mix well to make a smooth mixture.
- Divide the dough into 10 equal portions and shape each portion into an oval shape by rolling it between your palms and fingers.
- Heat the oil in a kadhai and deep-fry muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
- Keep 2 tbsp of the masala aside for stuffing the bananas.
- Stuff the brinjals with a little masala, add all the vegetables including the brinjals to the masala, toss well and keep aside.
- Heat the oil in a broad pressure cooker, add the carom seeds and sauté on a medium flame for a few seconds.
- Add the asafoetida and again sauté on a medium flame for a few seconds.
- Add the fresh vaal , masala vegetables and fresh vaal seeds.
- Combine ¼ cup of water, salt, turmeric powder, coriander-cumin seeds powder and sugar and mix well.
- Pour this masala water over the vegetables and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Cut each banana into 3 pieces and slit them vertically.
- Stuff each banana piece with the remaining masala and keep aside.
- Transfer the oondhiya to a broad non-stick kadhai and add the methi muthias and stuffed bananas.
- Cover and cook on a slow flame for 10 minutes, while stirring occasionally.
- Serve hot garnished with fresh green garlic.
Nutrient values per serving
|Vitamin A||1068.4 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||2.3 mg|
|Vitamin C||47.3 mg|
|Folic Acid||69.8 mcg|
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