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OONDHIYOON
( MIX VEGETABLE OF GUJARAT )
A
popular recipe for mixed vegetables from the
western state of Gujarat.
INGREDIENT
:
Potatoes (large)
- 100 gm.
Eggplant
(large) - 200 gm.
Double beans
- 250 gms.
Red gram
- 250 gm.
Elephant yam
- 250 gms.
Sweet potatoes
- 250 gm.
Green banana
- 250 gm.
Green garlic
- 10 gm.(chopped)
Fresh coriander
- 8 gm.
Desiccated coconut
- 30 gm.
Ground fennel
- 3 gm.
Green chilies
-
30 gm.
Fenugreek leaves
- 30 gm.
Gram flour
- 250 gm.
Bi-carbonate of
soda
- 0.5 gm.
Oil for deep frying.
Salt
to taste.
|
METHOD
:
Finely chop fenugreek leaves,
wash and add gram flour, salt, soda, 1 tbspn.of
oil and sufficient water to make a thick batter.
Grind 4 green chilies and 1/2 the ginger and add
to the paste. Divide into lemon-sized balls, deep
fry, remove from pan and keep aside. Combine desiccated
coconut, salt, 4 chilies, remaining ginger paste,
ground fennel, 1 tspn. gram flour and insert in
the potatoes and eggplants (inside the slits).
Heat oil in a pan, saute double beans, red gram,
garlic and after 2 mins. add potatoes, eggplant
and the rest of the vegetables. Saute on a low
flame till tender. Add fenugreek balls to the
vegetables, cover and allow to simmer for 5 mins.
Serve hot with chapattis, parathas or puris.
Time
taken --- 45 mins.
Serves -- 4.
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