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OONDHIYU Recipe | | Main Course Recipe by nillin |
| | 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
½ tsp garlic crushed
1 tbsp coriander leaves finely chopped
1 tsp wheat flour
4 tbsp oil
¼ tsp asafoetida
½ tsp turmeric powder
1 tsp ajwain
salt to taste
½ tbsp sugar
lemon to taste
For methi ghatta:
100 gms methi leaves finely chopped
½ 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 Heat the 4 tbsp oil,fry ghattas for 2 minutes.
3. Remove from oil. Keep aside. Use a heavy large sauce pan.
To proceed:
1. Form a paste of chilli, ginger, garlic, coriander, Rub the chunky veggies with oil and masala paste.
2. 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.
3. 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 with rotli or theplas. |
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