Baked Oondhiya recipe - How to make Baked Oondhiya
For the green chutney- Blend all the ingredients in a liquidiser.
- Keep aside.
For the garlic chutney- Blend all the ingredients in a liquidiser.
- Keep aside.
For the sweet and sour sauce- 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- String the papadi. Do not separate into two.
- Peel the kand and cut into big pieces.
- Cut the potatoes and sweet potatoes without peeling.
- Make slits on the brinjals.
- Mix all the vegetables. Apply the ajwain, chilli-ginger paste, soda bi-carb and salt. Mix thoroughly and apply the oil all over.
- 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.
- Cover the matka with an earthen lid and bake in a hot oven at 200 degree c (400 degree f) for 1 hour.
- 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.
- Serve with green and garlic chutneys and sweet and sour sauce, oil and sev.
Nutrient values (Abbrv) per serving
| Energy | 294 cal |
| Protein | 6.5 g |
| Carbohydrates | 60 g |
| Fiber | 8 g |
| Fat | 3.2 g |
| Cholesterol | 0 mg |
| Sodium | 75 mg |