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Oondhiyu
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
For ghatta:
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 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.
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