Thursday, Dec 20 2007

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Oondhiya

Ingredients

100 gms. surti papdi, stringed, whole
100 gms. raw banana chunks unpeeled
100 gms. yam chunks (kand) peeled
100 gms. small brinjals slit
4-5 green chillies crushed
1 tsp. ginger grated
1/2 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. wheat flour
4 tbsp. oil
1/4 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. ajwain
salt to taste
1/2 tbsp. sugar
lemon to taste

For methi ghatta:
100 gms. methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
salt to taste
1 tbsp. oil

Method

For ghatta:

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

To proceed:

1. Form a paste of chilli, ginger, garlic, coriander,
2. Rub the chunky veggies with oil and masala paste.
3. Marinate for 30minutes.
4. Heat oil used for frying ghattas to proceed.
5. Add all the chunky vegetables, stir well.
6. Cover and cook for 4-5 minutes.
7. Add papdi, turmeric, flour, ajwain and salt.
8. Cover and cook on low till the yam is almost done.
9. Add coriander, lemon, and sprinkle some water if required.
10. Add sugar, stir.
11. 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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