Oondhiya - 2

Recipe Ingredients

100		Surti papdi - stringed
100		Raw banana chunks - unpeeled
100		Yam chunks - (kand), peeled
100		Small brinjals - slit
4		Green chillies - (to 5), crushed
1 teaspoon	5ml	Grated ginger
1/2 teaspoon	2.5ml	Crushed garlic
1 tablespoon	15ml	Finely chopped coriander leaves
1 teaspoon	5ml	Wheat flour
4 tablespoons	60ml	Oil
1/4 teaspoon	1.3ml	Asafoetida
1/2 teaspoon	2.5ml	Turmeric powder
1 teaspoon	5ml	Ajwain
		Salt - to taste
1/2 tablespoon	7.5ml	Sugar
		Lemon - to taste
		For Methi Ghotta
100		Methi leaves - finely chopped
1/2 cup	118ml	-- ¥
1		Flour - (besan)
1 teaspoon	5ml	Red chilli powder
1 tablespoon	15ml	Fresh ground coconut
		Salt - to taste
1 tablespoon	15ml	Oil

Recipe Instructions

For ghotta:

Mix all ingredients, make stiff dough. Form into small oval, dumplings. Heat the 4 tbsp. oil,fry ghattas for 2 minutes. Remove from oil. Keep aside. Use a heavy large sauce pan.

To proceed:

Form a paste of chilli, ginger, garlic, coriander, Rub the chunky veggies with oil and masala paste. Marinate for 30 minutes.

Heat oil used for frying ghattas to proceed. Add all the chunky vegetables, stir well. Cover and cook for 4-5 minutes. Add papdi, turmeric, flour, ajwain and salt. Cover and cook on low till the yam is almost done. Add coriander, lemon, and sprinkle some water if required. Add sugar, stir.

Serve hot, either as is, or with parathas.

Making time: 1 hour

Makes: 5-6 servings

Shelflife: Best fresh or reuse frozen.

Note: Instead of cooking on the gas, you may bake it covered. Also, it makes an interesting dish to cake it inside an earthenware pot with a lid which is sealed with dough.

Source:
www.gujaratisamaj.org

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