Oondhiya ( Pressure Cooker )
by Tarla Dalal

pressure cooker undhiya recipe | surti undhiyu in pressure cooker | pressure cooker oondhiya |

kathiyawadi undhiyu pressure cooker recipe is an authentic Gujarati recipe, made in every household during winter season. Learn how to make kathiyawadi undhiyu pressure cooker recipe.

To make pressure cooker undhiya, combine the fresh vaal, fresh vaal seeds, carom seeds and soda bi-carb, mix well and keep aside for 30 minutes. Then make 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. Then 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 is pressure cooker and temper with carom seeds. Add the fresh vaal, masala vegetables and fresh vaal seeds. Combine 1/4 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. Cut each banana into 3 pieces and slit them vertically. Stuff them with some masala. Transfer the kathiyawadi undhiyu pressure cooker to a broad non-stick kadhai and add the methi muthias and stuffed bananas, cover and cook for 10 minutes. Serve hot garnished with fresh green garlic.

A classic Gujarati recipe, surti undhiyu in pressure cooker, 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 surti undhiyu in pressure cooker hot and fresh, with rotis or rice, to make a hearty meal!

Tips for pressure cooker undhiiya. 1. Remember to cut vegetables into big pieces only otherwise the veggies will turn mushy on pressure cooking. 2. Add very little water while making the muthia dough, else they might not bind well. 3. Pressure cook for only 2 whistles because you have to cook it on an open flame later.

Enjoy kathiyawadi undhiyu pressure cooker recipe .

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

For The Vegetables
1 1/2 cups surti papdi , stringed and cut vertically
1/4 cup surti papdi seeds (fresh vaal seeds)
salt to taste
1/2 tsp carom seeds (ajwain)
a pinch of baking soda

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 powder
1 1/2 tsp chilli powder
1 tsp lemon juice
1 tsp green chilli paste

Other Ingredients For Oondhiya
1 1/4 cups baby potatoes peeled and cut vertically
5 to 6 brinjals (baingan / eggplant) , 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
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.