Oondhiya By Bhaviniparekh2001


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A classic gujarati recipe, oondhiyu is a vegetable preparation which is relished with puris and shrikhand at parties and special gatherings. Entice your guests with this traditional gujarati fare which is low in cal and great in taste.

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Oondhiya By Bhaviniparekh2001 recipe - How to make Oondhiya By Bhaviniparekh2001

Preparation Time:    Cooking Time:    Total Time:     5Makes 5 servings
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100 gms surti papdi (fresh vaal) , stringed
100 gms chopped raw bananas , unpeeled
100 gms yam (suran) cubes , peeled
100 gms small brinjal (baingan / eggplant) , cut lengthwise
4 to 5 green chillies , crushed
1 tsp grated ginger (adrak)
1/2 tsp crushed garlic (lehsun)
1 tbsp finely chopped coriander (dhania)
1 tbsp whole wheat flour (gehun ka atta)
4 tbsp oil
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1 tsp carom seeds (ajwain)
salt to taste
1/2 tbsp sugar
lemon juice to taste

For Methi Ghatta
100 gms finely chopped fenugreek (methi) leaves
1/2 cup besan (bengal gram flour)
1 tsp chilli powder
1 tbsp grated coconut
salt to taste
1 tbsp oil

For ghatta:

    For ghatta:
  1. Combine all the ingredients in bowl, mix well and knead into a stiff dough.
  2. Divide the dough into small equal portions and shape them into small round cylindrical rolls.
  3. Heat the 4 tbsp oil in a pan, add the ghattas and saute for 2 minutes.
  4. Remove and keep aside.

How to proceed

    How to proceed
  1. Combine the chilli, ginger, garlic, coriander and blend in a mixer till smooth.
  2. Transfer this paste in a bowl, add the vegetables with oil and mix well and keep aside to marinate for 30 minutes.
  3. Heat the oil in the pan, add the vegetables, mix well and cover and cook for 4-5 minutes.
  4. Add the papdi, turmeric, flour, ajwain and salt, mix well and cover and cook on a slow flame till the yam is cooked.
  5. Add the coriander, lemon, and sprinkle some water if required and add the sugar and mix well.
  6. Serve hot with parathas.

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This recipe was contributed by bhaviniparekh2001 on 11 Oct 2011

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