Oondhiya

1 servings

Ingredients

QuantityIngredient
100gramsSurti papdi; stringed, whole
100gramsRaw banana chunks unpeeled
100gramsYam chunks; (kand) peeled
100gramsSmall brinjals slit
4Green chillies crushed; (4 to 5)
1teaspoonGinger grated
½teaspoonGarlic crushed
1tablespoonCoriander leaves finely chopped
1teaspoonWheat flour
4tablespoonsOil
¼teaspoonAsafoetida
½teaspoonTurmeric powder
1teaspoonAjwain
Salt to taste
½tablespoonSugar
Lemon to taste
100gramsMethi leaves finely chopped
½cupGram flour; (besan)
1teaspoonRed chilli powder
1tablespoonFresh ground coconut
Salt to taste
1tablespoonOil

Directions

FOR METHI GHATTA

For ghatta:

Mix all ingredients, make stiff dough.

Form into small oval, dumplings Heat the 4 tablespoon 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 30minutes.

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.

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