BM# 63: Journey through the Cuisines
Week 3: Gujarati Cuisine
Day 15: O for Oondhiyu
This was actually the very first dish I cooked for the marathon. Few months ago, I ate Undhiyu for the very first time at one of our Gujju friends and it was absolutely amazing. Since then I had it in my mind and when I sat down to make my list for the marathon, this was the first one on there.
This dish needs some patience and some pre-planning. There are quite a few different vegetables that are used but they can be substituted or omitted based on the availability. I did a big grocery shopping at the local Indian store and stocked up frozen yam (regular & purple), surti lilve (pods & seeds) and methi leaves. All the other veggies are easily available in local stores as well.
Once you have the veggies ready, then comes the preparing and cooking part. It takes good 2½~3 hours to make the whole meal — oondhiyu (along with methi muthiyas), poori and shrikhand. This is how it is served at weddings and on special occasions. But you can serve the oondhiyu with roti.
- Veggies For the :
- 4 ~ 6 Baby Potatoes , peeled and cut into long pieces
- 5 ~ 6 Eggplant Baby , cut a '+' on the bottom
- 1 cup Purple Yam , peeled and chopped (I used frozen purple yam)
- 1 Sweet potato Small , peeled and cut into big pieces
- ¼ cup seeds Surti papdi (I used frozen vaal beans)
- 1 Methi Recipe Muthiyas
- ¼ tsp Asafoetida (Hing)
- ½ tsp seeds Carom (Ajwain)
- ¼ tsp Turmeric
- ½ tsp Coriander Ground
- ½ tsp Cumin Ground
- ½ tsp Sugar
For Oondhiyu Masala:
- ¼ cup Coconut Dry grated
- ¼ cup Peanuts Roasted
- 3 tbsps Sesame seeds Roasted
- ½ cup Cilantro Fresh , chopped
- 1 ~ 2 tsps Sugar
- 1 tsp Coriander Ground
- 1 tsp Cumin Ground
- 1 tsp Chili powder Red
- 1 tsp Lemon juice
- 2 Chilies Green , finely chopped
- To taste Salt
- Make the Methi Muthiyas: Follow the recipe from here and keep the muthiyas ready.
- Make the Masala: Coarsely grind peanuts and sesame seeds. Combine them with all the other Masala ingredients in a mixing bowl and set aside.
- Prep the veggies: Stuff the slit eggplants with little masala. Add all the other veggies including the stuffed eggplants to the masala and toss well to coat.
- Heat oil in a pressure cooker, add the carom seeds and cook for a few seconds. Next add hing and cook again for few seconds.
- Add all the vegetables along with the masala and 1/4 cup water to the pan. Stir in turmeric and stir well. Pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Transfer the oondhiyu to a broad non-stick pan and add the Methi muthiyas. Cover and cook for 5~7 minutes for the flavors to mingle.
- Serve hot with pooris and shrikhand.