Oondhiyu

Recipe by Cook's Hideout

Recipe to make popular Gujarati mixed vegetable dish Oondhiyu/ Undhiyu. Veggies are stuffed with yummy coconut-peanut stuffing and then pressure cooked to perfection. Served with pooris and shrikhand -- this is one delightful meal that is sure to please anyone.

Ingredients

• Veggies (For the :)
• 4 ~ 6 Baby Potatoes (, peeled and cut into long pieces)
• 5 ~ 6 Eggplant (Baby , cut a '+' on the bottom)
• 1 cup Purple Yam (, peeled and chopped (I used frozen purple yam))
• 1 cup supermarket roast chicken, approximately 200g once shredded (Surti Papadi, stringed and cut (I used frozen surti lilva))
• 1 sweet Potato (Small , peeled and cut into big pieces)
• supermarket roast chicken, approximately 200g once shredded (Surti papdi (I used frozen vaal beans))
• 1 Methi (Recipe Muthiyas)
• 2 tbsps supermarket roast chicken, approximately 200g once shredded (Oil)
• supermarket roast chicken, approximately 200g once shredded ((Hing))
• supermarket roast chicken, approximately 200g once shredded (Carom (Ajwain))
• supermarket roast chicken, approximately 200g once shredded
• supermarket roast chicken, approximately 200g once shredded (Ground)
• supermarket roast chicken, approximately 200g once shredded (Ground)
• supermarket roast chicken, approximately 200g once shredded
• supermarket roast chicken, approximately 200g once shredded (Dry grated)
• supermarket roast chicken, approximately 200g once shredded (Roasted)
• 3 tbsps sesame seeds (Roasted)
• supermarket roast chicken, approximately 200g once shredded (Fresh , chopped)
• 1 ~ 2 tsps Sugar
• 1 tsp coriander (Ground)
• 1 tsp cumin (Ground)
• 1 tsp chili powder (Red)
• 1 tsp lemon juice
• 2 chilies (Green , finely chopped)
• to taste Salt

Method

1. Make the Methi Muthiyas: Follow the recipe from here and keep the muthiyas ready.
2. Make the Masala: Coarsely grind peanuts and sesame seeds. Combine them with all the other Masala ingredients in a mixing bowl and set aside.
3. Prep the veggies: Stuff the slit eggplants with little masala. Add all the other veggies including the stuffed eggplants to the masala and toss well to coat.
4. Heat oil in a pressure cooker, add the carom seeds and cook for a few seconds. Next add hing and cook again for few seconds.
5. Add all the vegetables along with the masala and 1/4 cup water to the pan. Stir in turmeric and stir well. Pressure cook for 2 whistles.
6. Allow the steam to escape before opening the lid.
7. Transfer the oondhiyu to a broad non-stick pan and add the Methi muthiyas. Cover and cook for 5~7 minutes for the flavors to mingle.
8. Serve hot with pooris and shrikhand.

View the recipe instructions at Cook's Hideout