Oondhiya, Undhiyu, Gujarati undhiyu Video by Tarla Dalal Video by Tarla Dalal
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Pressure Cooker Undhiya Recipe Video by Tarla Dalal
Preparation Time
25 Mins
Cooking Time
35 Mins
Total Time
60 Mins
Makes
4.00 servings
Ingredients
For The Vegetables
1 1/2 cups surti papadi (fresh vaal) , stringed and cut vertically
1/4 cup surti papdi seeds (fresh vaal seeds)
salt to taste
1/2 tsp carom seeds (ajwain)
a pinch of baking soda
For The Methi Muthias
1 1/2 cups finely chopped fenugreek leaves (methi) leaves
1/2 cup besan (Bengal gram flour)
2 tbsp whole wheat flour (gehun ka atta)
3 tbsp oil
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
1 tsp sugar
1 1/2 tsp ginger-green chilli paste
oil for deep frying
To Be Mixed Together Into A Masala
1/2 cup freshly grated coconut
3/4 cup finely chopped coriander (dhania)
2 tbsp finely chopped green garlic (hara lehsun)
salt to taste
1 tbsp sugar
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1 1/2 tsp chilli powder
1 tsp lemon juice
1 tsp green chilli paste
Other Ingredients For Oondhiya
1 1/4 cups baby potatoes peeled and cut vertically
5 to 6 brinjal (baingan / eggplant) , small black variety
1 1/2 cups purple yam (kand) , peeled and cut into big pieces
1 1/2 cups sweet potato (shakarkand) , peeled and cut into big pieces
2 small firm and ripe banana
2 tbsp oil
1/4 tsp asafoetida (hing)
1/2 tsp carom seeds (ajwain)
1/4 cup surti papdi seeds (fresh vaal seeds)
salt to taste
1/4 tsp turmeric powder (haldi)
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1/2 tsp sugar
For The Garnish
1 tbsp finely chopped fresh green garlic (hara lehsun)
Method
- 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.
- Combine the fresh vaal, fresh vaal seeds, carom seeds and soda bi-carb, mix well and keep aside for 30 minutes.
- 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.
See step by step images of Oondhiya ( Pressure Cooker )
