OONDHIYA

OONDHIYA -sunday specials during winter season. ENJOY WITH PURIS AND SHRIKHAND. ( Ratanlal from Bhuleshwar Shrikhand is the best, In Pune no substitute for Chitale's shrikhand)

A recipes to give you taste of the earthly flavours of clay pot cooking

500G surti papdi, washed and strung with care so segments do not separate
½ cup Green tuvar, shelled
500G purple yam, cut into chunks with peel
500G yam, cut into chunks with peel on
250G sweet potatoes cut into chunks with peels
250G small potatoes, with crosses cut into them but segments attached
6-8 small brinjals, with crosses cut into them but segments attached
3 bananas (partially ripe), cut into chunks with a vertical slit down the centre of each piece

1 portion methi muthias
1tbsp ajwain
2 tsp green chilli-ginger paste
¼ tsp soda-bi-carbonate

For masala

½ cup fresh coconut, grated
½ cup coriander, chopped
½ cup green garlic, chopped
4 tsp coriander-cumin seed powder ( dhania-jeera)
½ cup turmeric powder
1 tbsp green-chilli-genger paste
2 tsp chilli powder
4 tsp sugar
1 tsp lemon juice
salt to taste

Mix all ingredients.

For tempering
¼ tsp asafetida (hing)
½ cup oil

Mix all papdi,ajwain.,tuvar,soda-bi-carb and salt. Set aside. Use half the masala mixture to stuff cut potatoes, bringles and bananas, Heat oil in a heavy bottomed clay pot. Add hing. Add papdi,
potatoes, yam, purple yam, sweet potatoes, brinjals and ½ cup water. Cover. Cook on slow flame till vegetables are half done. Add stuff bananas, methi muthias and remaining masala mixture. Cook on low flame till bnanas are tender and remaining vegetables are cooked. Serve hot.

We buy methi muthias from nearby Pharsanwalla and cook oondhiya in vessel.

Courtsey - DNA Newspaper.