Oondhiya Video by Tarla Dalal

Make this classic Gujarati recipe and leave your comments…

Oondhiya, a classic gujarati recipe, of vegetables and fenugreek dumplings cooked in an aromatic blend of spices.

Preparation Time: 25 mins
Cooking Time: 35 mins
Makes 4 servings
Ingredients

For The Vegetables
1 1/2 cups surti papdi (fresh vaal) , stringed and cut vertically
1 1/4 cups baby potatoes peeled and cut vertically
5 to 6 brinjals, 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
1/4 cup surti papdi na dana (fresh vaal seeds)
salt to taste
1/2 tsp carom seeds (ajwain)
a pinch of soda bi-carb

For The Methi Muthias
1 1/2 cups finely chopped fenugreek (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 fresh green garlic (hara lehsun)
salt to taste
1 tbsp sugar
1 tbsp coriander-cumin seeds powder
1 1/2 tsp chilli powder
1 tsp lemon juice
1 tsp green chilli paste

Other Ingredients
2 small firm and ripe bananas
2 tbsp oil
1/4 tsp asafoetida (hing)
1/2 tsp carom seeds (ajwain)
1/4 cup surti papdi na dana (fresh vaal seeds)
salt to taste
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds powder
1/2 tsp sugar

For The Garnish
1 tbsp finely chopped fresh green garlic (hara lehsun)

Method 
For the vegetables

  1. Combine the fresh vaal, fresh vaal seeds, carom seeds and soda bi-carb, mix well and keep aside for 30 minutes.

For the methi muthias

  1. Combine all the ingredients along with little water and mix well to make a smooth mixture.
  2. Divide the dough into 10 equal portions and shape each portion into an oval shape by rolling it between your palms and fingers.
  3. 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.
  4. Drain on an absorbent paper and keep aside.

How to proceed

  1. Keep 2 tbsp of the masala aside for stuffing the bananas.
  2. Stuff the brinjals with a little masala, add all the vegetables including the brinjals to the masala, toss well and keep aside.
  3. Heat the oil in a broad pressure cooker, add the carom seeds and sauté on a medium flame for a few seconds.
  4. Add the asafoetida and again sauté on a medium flame for a few seconds.
  5. Add the fresh vaal , masala vegetables and fresh vaal seeds.
  6. Combine ¼ cup of water, salt, turmeric powder, coriander-cumin seeds powder and sugar and mix well.
  7. Pour this masala water over the vegetables and pressure cook for 2 whistles.
  8. Allow the steam to escape before opening the lid.
  9. Cut each banana into 3 pieces and slit them vertically.
  10. Stuff each banana piece with the remaining masala and keep aside.
  11. Transfer the oondhiya to a broad non-stick kadhai and add the methi muthias and stuffed bananas. 11. Cover and cook on a slow flame for 10 minutes, while stirring occasionally.
  12. Serve hot garnished with fresh green garlic.

Recipe Source: Oondhiya by Tarla Dalal