Baked Oondhiya


Baked Oondhiya

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Gujarati oondhiya cooked in the original style and served in an earthen pot with delicious chutneys and sauces.

Baked Oondhiya recipe - How to make Baked Oondhiya

Preparation Time:    Cooking Time:    Total Time:     Makes 6 to 8 servings
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Ingredients


For The Green Chutney
3/4 cup chopped coriander (dhania)
4 green chillies
1 tsp lemon juice

For The Garlic Chutney
10 garlic (lehsun) cloves (lehsun)
2 tsp chilli powder

For The Sweet and Sour Sauce
3/4 cup jaggery (gur)
1/2 cup tamarind (imli)
1/2 tsp chilli powder
salt to taste

Other Ingredients
750 gms surti papdi (fresh vaal)
500 gms purple yam (kand)
250 gms potatoes
250 gms sweet potato (shakarkand)
2 to 3 brinjal (baingan / eggplant)
1 tsp carom seeds (ajwain)
1 tsp ginger - green chilli paste
1/4 tsp baking soda
1 to 2 tbsp oil
lettuce leaves
salt to taste
green chutney , garlic chutney , sweet and sour sauce , sev and oil (optional) to serve

Method
For the green chutney

    For the green chutney
  1. Blend all the ingredients in a liquidiser.
  2. Keep aside.

For the garlic chutney

    For the garlic chutney
  1. Blend all the ingredients in a liquidiser.
  2. Keep aside.

For the sweet and sour sauce

    For the sweet and sour sauce
  1. Blend all the ingredients except coriander in a liquidiser. If too thick, add enough water to get the right consistency. Keep aside.

How to proceed

    How to proceed
  1. String the papadi. Do not separate into two.
  2. Peel the kand and cut into big pieces.
  3. Cut the potatoes and sweet potatoes without peeling.
  4. Make slits on the brinjals.
  5. Mix all the vegetables. Apply the ajwain, chilli-ginger paste, soda bi-carb and salt. Mix thoroughly and apply the oil all over.
  6. In a small earthen pot (matka), put a few leaves of lettuce at the bottom. Fill with all the vegetables and cover with the balance lettuce leaves.
  7. Cover the matka with an earthen lid and bake in a hot oven at 200 degree c (400 degree f) for 1 hour.
  8. Alternatively, instead of cooking in a matka, wrap the vegetable mixture (without lettuce leaves) in alluminium foil and bake in a hot oven at 200 degree c (400 degree f) for 1 hour.
  9. Serve with green and garlic chutneys and sweet and sour sauce, oil and sev.
Nutrient values (Abbrv) per serving
Energy294 cal
Protein6.5 g
Carbohydrates60 g
Fiber8 g
Fat3.2 g
Cholesterol0 mg
Sodium75 mg
Click here to view calories for Baked Oondhiya

Reviews

Baked Oondhiya
 on 13 Jan 11 11:07 PM
5