Oondhiyu
For the methi ghatta
| Ingredients | |
|---|---|
| 1 tbsp fresh ground coconut | 1/2 cup gram flour, sieved |
| 100 gms methi leaves, chopped | 1 tsp chilli powder |
| 2 cups coriander leaves, chopped | 4 tbsp oil |
| 1 tbsp curd | salt to taste |
| Mix all ingredients (with one tbsp. of oil) to make a stiff dough. Shape into small ovals and fry the rolls in 4 tbsp. of oil till brown. Keep aside | |
| 100 gms small potatoes, peeled, halved. | 1/2 tsp garlic |
| 100 gms small papdi beans, | 4 green chillies, crushed |
| stringed, split into two each | 1 tbsp wheat flour |
| 100 gms peas, shelled. | 1 lemon |
| 100 gms small brinjals, slit into quarters, with stems intact. | 2 tsps sugar |
| 2 raw bananas, unpeeled, cut into three pieces each | 1/2 tsp soda bicarb |
| 2 yams (kand) or sweet potatoes, peeled, cut into chunks | 1 tsp ajwain |
| 1/2 cup fresh grated coconut | A pinch of asafoetida |
| 2 tbsps coriander powder | Oil |
| 1 tsp turmeric powder | salt to taste |
| 1 tsp ginger, ground | |
Method
- Form a paste of chilli, ginger, garlic, coriander Rub the vegetables with oil and masala paste and marinate for 30 minutes. Using the oil that you previously used to fry ghattas, add asafoetida and ajwain.
- Add soda bicarb. Then add root vegetables and banana, coconut, spices, methi ghattas & salt and stir well.
- Cover and cook for 4-5 minutes. Add papdi, turmeric and wheat flour Cover and cook on low till the yam is done .
- Add coriander, lemon, and sprinkle some water if required. Add sugar, stir.
- Serve hot with puris or parathas.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 262 | Carotene( µg ) | 1780.3 |
| Protein (g) | 6.9 | Vitamin C (mg) | 51.32 |
| Carbohydrate (g) | 22.503 | Mg (mg) | 55.18 |
| Fat (g) | 16.11 | Na (mg) | 35.6 |
| Fibre (g) | 3.74 | K (mg) | 288.1 |
| Minerals (g) | 1.81 | Mn (mg) | 0.47 |
| Calcium (mg) | 150.15 | Zn (mg) | 0.57 |
| Phosphorus (mg) | 144.98 | Cr (mg) | 0.01 |
| Iron (mg) | 2.7 | ||
Modification
An alternate to this recipe is called BAPHELA OONDHIYU. Boil potatoes, papadi and sweet potatoes with a little salt. Cut brinjal. Sauté in 10 ml oil ginger garlic paste, brinjal. add turmeric powder, green and red chillies, salt to taste, coriander powder. Make chutney with a bunch of coriander and mint, salt green chillies. Squeeze a little lemon to it. Mix the entire above pre prepared item together.For the methi ghatta
| Ingredients | |
|---|---|
| 1 tbsp fresh ground coconut | 100 g Mint |
| 100 gms. methi leaves, chopped | 2 tbsps coriander powder |
| 2 cups coriander leaves, chopped | 1 tsp turmeric powder |
| 1 tbsp curd | 1 tsp ginger, ground |
| 1/2 cup gram flour, sieved | 1/2 tsp garlic |
| 1 tsp chilli powder | 4 green chillies, crushed |
| salt to taste | 1 tbsp wheat flour |
| 100 gms small potatoes, peeled, halved | 1 lemon |
| 100 gms small papdi beans, stringed, split into two each | 2 tsps sugar 1/2 tsp soda bicarb |
| 100 gms peas, shelled | 1 tsp ajwain |
| 100 gms small brinjals, slit into quarters, with stems intact | A pinch of asafoetida |
| 2 yams (kand) or sweet potatoes, peeled, cut into chunks | Oil 30 |
| Nutrient Composition Per Serving | |
|---|---|
| MACRONUTRIENTS | |
| Energy (Kcal) | 164 |
| Protein (g) | 7.0 |
| Carbohydrate (g) | 21.52 |
| Fat (g) | 5.54 |
| Fibre (g) | 2.65 |
| Minerals (g) | 2.08 |