Pressure Cooker Oondhiya
by Tarla Dalal
16 May 2013
This recipe has been viewed 43364 times
A classic Gujarati recipe, of vegetables and fenugreek dumplings cooked in an aromatic blend of spices. This version is an easy and healthy way to make oondhiya.
Pressure Cooker Oondhiya recipe - How to make Pressure Cooker Oondhiya
Preparation Time: Cooking Time: 60 mis. Total Time:
Serves 6.
4 cups (½ kg.) surti papdi (fresh vaal), cleaned and stringed
2 cups (½ kg.) purple yam (kand), peeled and cut into large cubes
10 to 12 (250 grams) baby potatoes, peeled
1 cup (250 grams) sweet potato (shakarkand), peeled and cubed
8 to 10 (250 grams) small sized brinjals (baingan / eggplant)
3 bananas
1 recipe methi muthias (recipe below)
1 tbsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)
2 tsp ginger-green chilli paste
1/4 tsp baking soda
To be mixed together into a masala
1 cup fresh grated coconut
3/4 cup chopped corriander (dhania)
1/2 cup green garlic, chopped (optional)
4 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp ginger-green chilli paste
2 tsp chilli powder
4 tsp sugar
1 tbsp lemon juice
salt to taste
For the methi muthias
1 bunch chopped fenugreek (methi) leaves
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup besan (Bengal gram flour)
1 tsp ginger-green chilli paste
3 tsp sugar
1 tbsp lemon juice
1/2 tsp turmeric powder (haldi)
a pinch of baking soda
3 tbsp oil
salt to taste
For the tempering
1/4 tsp asafoetida (hing)
4 tbsp oil
Method
For the methi muthias
How to proceed
- Main Procedure
For the methi muthias
- 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
- 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 per serving
| Energy | 567 cal |
| Protein | 10.6 g |
| Carbohydrates | 72.4 g |
| Fiber | 16.1 g |
| Fat | 26.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 730.5 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 3.1 mg |
| Vitamin C | 43.1 mg |
| Folic Acid | 69.8 mcg |
| Calcium | 208 mg |
| Iron | 3.3 mg |
| Magnesium | 102.4 mg |
| Phosphorus | 258.8 mg |
| Sodium | 78.2 mg |
| Potassium | 778 mg |
| Zinc | 1.6 mg |
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