Oondhiya and Muthia ( A Gujrati Delight)


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This oondhiya and muthia (a gujrati delight) is straight out of the mother's kitchen and the taste is that of the most authentic oondhiyu preparations. The oondhiyu and muthia are cooked in traditional gujarati style and best served in earthen pots.

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Oondhiya and Muthia ( A Gujrati Delight) recipe - How to make Oondhiya and Muthia ( A Gujrati Delight)

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
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Ingredients

For The Oondhiya
100 gms potatoes
100 gms surti papdi (fresh vaal)
100 gms green peas
100 gms brinjal (baingan / eggplant)
2 raw bananas , chopped
2 sweet potatoes , peeled and chopped
1/2 coconut , grated
1 small purple yam (kand) , chopped
1 tsp ginger (adrak) paste
1 tsp green chilli paste
1/2 tsp chilli powder
3 tsp coriander (dhania) powder
1/2 tsp turmeric powder (haldi)
1/2 tsp sugar
6 tsp oil
1 pinch of asafoetida (hing)
1 tsp carom seeds (ajwain) or
1/2 tsp baking soda
salt to taste

For The Muthias
1 cup besan (bengal gram flour)
2 cups fenugreek (methi) leaves
1/2 tsp ginger (adrak) paste
1/2 tsp green chilli paste
1/4 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1 tbsp curds (dahi)
1/2 tsp sugar
1 tbsp oil
Method
For the muthias

  1. Combine the besan along with methi leaves and masalas and curd and oil and mix well and knead into a stiff dough.
  2. Divide the dough into small equal portions and shape them into small cylindrical rolls.
  3. Heat the oil in a kadhai and deep fry till they turn golden brown and crisp.
  4. Keep aside.

For the oondhiya

  1. Heat the oil in a kadhai and add the carom seeds and asafoetida and soda bi-carbonate.
  2. Add all the vegetables and saute for 3 minutes.
  3. Add the masalas to the grated coconut and mix well.
  4. Add this mixture to the vegetables, salt and prepared muthias and mix well and cook for 10 minutes.
  5. Add some lemon juice and mix well.
  6. Serve hot garnished with coriander.


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This recipe was contributed by vinodsharma on 11 Oct 2011


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