Oondhiyu

Oondhiyu

Style: Gujarati
Ingredients

1/2 kg. Surti papdi
1/2 kg. purple yam (kand)
1/2 kg. yam (kand)
250 grams small potatoes
250 grams sweet potatoes (shakkariya)
250 grams small brinjals
3 bananas
1 recipe methi muthias
1 tablespoon carom seeds (ajwain)
2 teaspoons green chilli-ginger paste
1/4 teaspoon soda-bi-carb

To be ground into a masala

1/2 fresh coconut, grated
3/4 cup chopped cilantro.
1/2 cup green garlic, chopped
4 teaspoons coriander-cumin seed powder (dhana-jeera)
1 tablespoon green chilli-ginger paste
2 teaspoons chilli powder
4 teaspoons sugar
1 tablespoon lemon juice
salt to taste
1/4 teaspoon asafoetida (hing)
6 tablespoons oil

Method

1. String the Surti papdi, taking care not to separate the 2 sides.

2. Wash the papdi, put the carom seeds, soda bi-carb and salt and mix well.

3. Peel the purple yam, yam and sweet potatoes and cut into big pieces.

4. Peel the potatoes.

5. Make a criss-cross slit in the potatoes and brinjals taking care not to separate the segments. Keep aside.

6. Cut the bananas into big pieces and cut a vertical slit in the centre of each piece.

7. Fill half the masala mixture into the slits of the potatoes, brinjals and bananas. Keep the remaining half for later use.

8. Heat the oil in a pressure cooker and add asafoetida.

9. Add the Surati papdi, potatoes, yam, purple yam and brinjals and 1/2 cup of water and pressure cook for 2 whistles.

10. Allow the steam to escape and open the pressure cooker.

11. Transfer the cooked vegetables into a large pan and add the stuffed bananas, methi muthias and the remaining masala mixture.

12. Cook on a slow flame till the bananas are tender, stirring occasionaly.

13. Serve hot.

Serve with puris and shrikhand.