OONDHIYOON ( MIX VEGETABLE OF GUJARAT )
A popular recipe for
mixed vegetables from the western state of
Gujarat.
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.
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.
