Pressure Cooker Oondhiya recipe - How to make Pressure Cooker Oondhiya
Main Procedure
For the methi muthias - Combine all the ingredients in a bowl and knead into a soft dough, adding water only if required.
- Divide this mixture into 30 portions and mould into oblong shapes by placing between the palms. Deep fry over a medium flame till the muthias are golden brown. Drain and keep aside.
How to proceed- Wash the papdi, add the carom seeds, soda bi-carb and salt and mix well.
- Make a criss-cross slit, at a right angle, in the potatoes and brinjals taking care not to separate the segments. Keep aside.
- Cut the bananas into big pieces and cut a vertical slit in the centre of each piece.
- Fill the masala mixture into the slits of the potatoes, brinjals and bananas. This will require about half the quantity. Keep the remaining half for later use.
- Heat the oil for the tempering in a pressure cooker and add the asafoetida and ginger-green chilli paste.
- Add the Surti papdi, purple yam, potatoes, sweet potatoes and brinjals and ½ cup of water and pressure cook for 2 whistles.
- Allow the steam to escape and open the pressure cooker.
- Transfer the cooked vegetables into a large pan and add the stuffed bananas, methi muthias and the remaining masala mixture.
- Cook on a slow flame till the bananas are tender, stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
| Energy | 567 cal |
| Protein | 10.6 g |
| Carbohydrates | 72.4 g |
| Fiber | 16.1 g |
| Fat | 26.4 g |
| Cholesterol | 0 mg |
| Sodium | 78.2 mg |