Ingredients

Adjust Servings:

	Coriander Masala/Mixture
	400-500 g coriander leaves – chopped
	1/3 cup crushed peanuts
	1 tbsp sesame seeds
	1/4 cup coconut – desiccated or freshly grated
	2-3 tbsp sugar to taste
	3 tbsp oil
	2-3 tbsp green chilies & ginger paste to taste
	1 tbsp coriander powder
	1/8 tsp baking soda
	1/4 tsp turmeric
	1/3 cup green garlic (optional) – chopped
	salt to taste
	Veggies
	4 small brinjals - washed with stem chopped and slit from cross to top
	6 potatoes – washed, peeled, and cut into 4 or more pieces
	2 sweet potatoes – washed, peeled, and cut into to 4 or more pieces
	1 yam – washed, peeled, and cut into 4 or more pieces
	2 bananas – raw or slightly raw, cut into 6 small pieces, and slit down the middle
	500 g surti papdi – cleaned and washed
	Muthiyas
	50 g fenugreek leaves – chopped
	1/3 + 1/4 cup wheat flour – coarsely ground
	1 tbsp Bengal gram flour
	2 pinches salt
	1 tsp oil
	oil for greasing
	oil for frying
	Tempering
	1/2 cup oil
	1/2 tsp carom seeds
	1/2 tsp asafoetida
	1/2 cup water + little for sprinkling on top of veggies

Nutritional information

6107

calories

727.24 g

carbohydrates

391.74 g

protein

217.63 g

fat

5664 mg

sodium

0 mg

cholesterol

Oondhiya

Name: Oondhiya
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
Ingredients: coriander leaves – chopped: 400-500 g; crushed peanuts: 1/3 cup; sesame seeds: 1 tbsp; coconut – desiccated or freshly grated: 1/4 cup; sugar to taste: 2-3 tbsp; oil: 3 tbsp; green chilies & ginger paste to taste: 2-3 tbsp; coriander powder: 1 tbsp; baking soda: 1/8 tsp; turmeric: 1/4 tsp; green garlic (optional) – chopped: 1/3 cup; salt to taste; small brinjals - washed with stem chopped and slit from cross to top: 4; potatoes – washed, peeled, and cut into 4 or more pieces: 6; sweet potatoes – washed, peeled, and cut into to 4 or more pieces: 2; yam – washed, peeled, and cut into 4 or more pieces: 1; bananas – raw or slightly raw, cut into 6 small pieces, and slit down the middle: 2; surti papdi – cleaned and washed: 500 g; fenugreek leaves – chopped: 50 g; wheat flour – coarsely ground: 1/3 + 1/4 cup; Bengal gram flour: 1 tbsp; salt: 2 pinches; oil: 1 tsp; oil for greasing; oil for frying; oil: 1/2 cup; carom seeds: 1/2 tsp; asafoetida: 1/2 tsp; water + little for sprinkling on top of veggies: 1/2 cup

Features:

Cuisine:

Indian

30 mins
Serves 4
Easy

Ingredients

Coriander Masala/Mixture
400-500 g coriander leaves – chopped
1/3 cup crushed peanuts
1 tbsp sesame seeds
1/4 cup coconut – desiccated or freshly grated
2-3 tbsp sugar to taste
3 tbsp oil
2-3 tbsp green chilies & ginger paste to taste
1 tbsp coriander powder
1/8 tsp baking soda
1/4 tsp turmeric
1/3 cup green garlic (optional) – chopped
salt to taste
Veggies
4 small brinjals - washed with stem chopped and slit from cross to top
6 potatoes – washed, peeled, and cut into 4 or more pieces
2 sweet potatoes – washed, peeled, and cut into to 4 or more pieces
1 yam – washed, peeled, and cut into 4 or more pieces
2 bananas – raw or slightly raw, cut into 6 small pieces, and slit down the middle
500 g surti papdi – cleaned and washed
Muthiyas
50 g fenugreek leaves – chopped
1/3 + 1/4 cup wheat flour – coarsely ground
1 tbsp Bengal gram flour
2 pinches salt
1 tsp oil
oil for greasing
oil for frying
Tempering
1/2 cup oil
1/2 tsp carom seeds
1/2 tsp asafoetida
1/2 cup water + little for sprinkling on top of veggies

How to make Oondhiya

Preparing coriander mixture

Combine the chopped coriander leaves, crushed peanuts, sesame seeds, desiccated coconut, sugar, oil, green chilies, ginger paste, coriander powder, baking soda, turmeric, and salt to taste together inside a mixing bowl.
1. Mix well.
Add chopped green garlic and mix well.

Preparing muthiyas

Combine the fenugreek leaves and a handful of the coriander mixture in a separate mixing bowl.
1. Mix well.
Add the coarsely ground wheat flour, bengal gram flour, salt, and oil.
1. Mix well to form a dough.
Add 1/4 cup coarsely ground wheat flour (more if required).
Grease your palms.
Make small muthiyas in the shape of hot dogs by taking a handful of dough and pressing it in fist.
Heat oil for deep frying muthiyas.
Fry the muthiyas in hot oil over a medium- high flame till it turns golden brown (about 2-3 min).
Remove from the heat and set aside.

Preparing veggies

Pour half of the coriander leaves mixture into a separate bowl.
Begin mixing vegetables with it.
Fill the slit part of brinjal and raw bananas with the coriander leaves mixture.
Mix potatoes, sweet potatoes, and yam with the rest of the coriander mixture.
Mix the remaining coriander mixture with surti papdi (broad beans).
Set all the vegetables aside.

Tempering and preparing undhiya in pressure cooker

Pour oil into a large cooker and heat it up.
Add the carom seeds, asafetida, and the papdi coriander mixture.
Cook for 2 mins on med-high flame while stirring in between.
Add remaining vegetables, excluding the brinjal, banana, and mix.
Add water.
Spread the stuffed brinjal evenly on top.
1. Repeat with the stuffed bananas.
Sprinkle a small amount of water on top.

Note: The water prevents the oondhiya from burning during pressure-cooking process.

Spread the fried muthias evenly on top.
Close the lid and cook over a high flame for 5-6 whistles.
1. Switch off the heat.
2. Let the cooker cool down to release pressure.
Open the lid and check if all the veggies are cooked well.
Serve and enjoy!

Trivia

The name of oondhiya comes from a Gujarati word that translates to, "upside down".