Oondhiya ( Pressure Cooker )
by Tarla Dalal

This recipe has been viewed 43925 times

5/5 stars 100% LIKED IT
1 REVIEW ALL GOOD

A classic Gujarati recipe, Oondhiya, with its exciting mix of veggies and spices, has withstood the test of time and become a hot favourite with many generations of Indians across the world.

A colourful combination of vegetables and fenugreek-flavoured dumplings are cooked with an aromatic masala that features coconut, coriander and assorted spice powders. Enjoy this delicacy hot and fresh, with rotis or rice, to make a hearty meal!

Oondhiya ( Pressure Cooker ) recipe - How to make Oondhiya ( Pressure Cooker )

For The Vegetables
1 1/2 cups surti papadi (fresh vaal) , stringed and cut vertically
1 1/4 cups baby potatoes peeled and cut vertically
5 to 6 brinjals , small black variety
1 1/2 cups purple yam (kand) , peeled and cut into big pieces
1 1/2 cups sweet potato (shakarkand) , peeled and cut into big pieces
1/4 cup surti papdi seeds (fresh vaal seeds)
salt to taste
1/2 tsp carom seeds (ajwain)
a pinch of soda bi-carb

For The Methi Muthias
1 1/2 cups finely chopped fenugreek (methi) leaves
1/2 cup besan (bengal gram flour)
2 tbsp whole wheat flour (gehun ka atta)
3 tbsp oil
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
1 tsp sugar
1 1/2 tsp ginger-green chilli paste
oil for deep frying

To Be Mixed Together Into A Masala
1/2 cup freshly grated coconut
3/4 cup finely chopped coriander (dhania)
2 tbsp finely chopped fresh green garlic (hara lehsun)
salt to taste
1 tbsp sugar
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1 1/2 tsp chilli powder
1 tsp lemon juice
1 tsp green chilli paste

Other Ingredients
2 small firm and ripe bananas
2 tbsp oil
1/4 tsp asafoetida (hing)
1/2 tsp carom seeds (ajwain)
1/4 cup surti papdi seeds (fresh vaal seeds)
salt to taste
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds powder
1/2 tsp sugar

For The Garnish
1 tbsp finely chopped fresh green garlic (hara lehsun)

Method
For the vegetables

Combine the fresh vaal, fresh vaal seeds, carom seeds and soda bi-carb, mix well and keep aside for 30 minutes.

For the methi muthias

Combine all the ingredients along with little water and mix well to make a smooth mixture.
Divide the dough into 10 equal portions and shape each portion into an oval shape by rolling it between your palms and fingers.
Heat the oil in a kadhai and deep-fry muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides.
Drain on an absorbent paper and keep aside.

How to proceed

Keep 2 tbsp of the masala aside for stuffing the bananas.
Stuff the brinjals with a little masala, add all the vegetables including the brinjals to the masala, toss well and keep aside.
Heat the oil in a broad pressure cooker, add the carom seeds and sauté on a medium flame for a few seconds.
Add the asafoetida and again sauté on a medium flame for a few seconds.
Add the fresh vaal , masala vegetables and fresh vaal seeds.
Combine ¼ cup of water, salt, turmeric powder, coriander-cumin seeds powder and sugar and mix well.
Pour this masala water over the vegetables and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Cut each banana into 3 pieces and slit them vertically.
Stuff each banana piece with the remaining masala and keep aside.
Transfer the oondhiya to a broad non-stick kadhai and add the methi muthias and stuffed bananas.
Cover and cook on a slow flame for 10 minutes, while stirring occasionally.
Serve hot garnished with fresh green garlic.