Oondhiyo is a delicious vegetable brew made from many vegetables like potatoes, yam , brinjal, yam and many such vegetables. Traditionally , it is made in earthen pots buried in the ground with fire lit above, the flavour is enhanced with oil and green chutney which is usually blended and added to it. It is a must try gujju recipe with its awesome taste and beautiful colour.
Ingredients:
Potatoes - 1/4 kg
Papdi Beans - 1/4 kg
Brinjals -1/4 kg
Yam - 100 grams (suran)
Bananas - 2 nos. ( raw bananas)
Grated Coconuts - 2 cups
Green chillies - 5- 6 nos
Garlic cloves - 8-10 nos
Chopped ginger - 1 tbsp
Coriander leaves - 1 cup
Turmeric powder - 1 tsp
Coriander powder - 2 tbsp
Red chilli powder - 1 tbsp
Sugar - 1 tsp
Asafoetida - 1 pinch
Oil - 5-6 tbsp
Soda-bi-carbonate - 1/4tsp
Sweet potatoes - 2 nos
Lemon juice - 2 tbsp
Salt to taste.
For Dumplings:
Oil -1 tbsp
Methi (fenugreek leaves) finely chopped - 100 grams
Red chilli powder - 1tsp
Fresh ground coconut - 1tbsp
Gram flour (Besan) - 1/2 cup
Asafoetida - 1 pinch
Turmeric powder - 1/4 tsp
Salt to taste.
Method:
For Dumplings or Muthiyas:
- Mix all the muthiya ingredients and prepare a firm dough.
- Divide into small portions and shape each into one-inch long half-inch thick rolls.
- Deep fry in hot oil, remove and keep aside.
For Oondhiyo:
- Wash, take off and dice potatoes, yam and raw bananas.
- Wash brinjals and slit them into four without cutting the stem.
- Make a paste of garlic, green chillies and ginger.
- Mix together coriander leaves, salt, turmeric powder, coriander powder, red chili powder, grated coconut and the ground paste.
- Stuff the mixture inside the brinjals.
- Rub the vegetables with oil and masala paste. Marinate for 30minutes.
- Heat oil in a deep-bottomed pan, add asafetida, and the marinated vegetables.
- Mix the soda with ¼ cup water and add into the vegetables. Cook on high flame for 5 minutes.
- Cover and cook on low heat till the vegetables are almost done (cook for 15-20 minutes
- Then add the dumplings or the muthiyas.
- Add lemon and sprinkle some water if required ( add a cup of water).
- Cover and simmer. Cook on low flame for some 5 minutes.
- Shake the vegetables occasionally but do not use a spoon to stir
- Add sugar, stir. Serve hot, either as is, or with parathas.
- Serve hot decorated with scraped coconut.
Making Time: 50 minutes.
Serves: 4 persons.
Shelflife: 1 day.
Note: If masalas (mixture of paste and other stuffs) are more in quantity, then add the masala to the tempering first and then spread or put the marinated vagetables above it making a layer. It would give a good taste and aroma to the Oondhiyo.To check if the muthias are done, insert a toothpick in the centre. If it comes out clean, the muthias are cooked.
Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.
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