Pressure Cooker Oondhiya

Pressure Cooker Oondhiya

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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.

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Pressure Cooker Oondhiya recipe - How to make Pressure Cooker Oondhiya

Preparation Time:    Cooking Time: 60 mis.   Total Time:     Serves 6.
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    For the methi muthias

    1. Combine all the ingredients in a bowl and knead into a soft dough, adding water only if required.
    2. 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.

    How to proceed

    1. Wash the papdi, add the carom seeds, soda bi-carb and salt and mix well.
    2. Make a criss-cross slit, at a right angle, in the potatoes and brinjals taking care not to separate the segments. Keep aside.
    3. Cut the bananas into big pieces and cut a vertical slit in the centre of each piece.
    4. 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.
    5. Heat the oil for the tempering in a pressure cooker and add the asafoetida and ginger-green chilli paste.
    6. Add the Surti papdi, purple yam, potatoes, sweet potatoes and brinjals and ½ cup of water and pressure cook for 2 whistles.
    7. Allow the steam to escape and open the pressure cooker.
    8. Transfer the cooked vegetables into a large pan and add the stuffed bananas, methi muthias and the remaining masala mixture.
    9. Cook on a slow flame till the bananas are tender, stirring occasionally.
    10. Serve hot.

    Nutrient values per serving
    Energy504 cal
    Protein9.2 g
    Carbohydrates57.7 g
    Fiber13.6 g
    Fat26.3 g
    Cholesterol0 mg
    Vitamin A610 mcg
    Vitamin B10.2 mg
    Vitamin B20.2 mg
    Vitamin B32.3 mg
    Vitamin C30.6 mg
    Folic Acid56.8 mcg
    Calcium183 mg
    Iron2.9 mg
    Magnesium0 mg
    Phosphorus0 mg
    Sodium64.5 mg
    Potassium571.5 mg
    Zinc1 mg

    RECIPE SOURCE : Swadisht SubzianBuy this cookbook

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