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Oondhiyu
 Ingredients
100 gms. surti papdi, stringed, whole
100 gms. raw banana chunks unpeeled
100 gms. yam chunks (kand) peeled
100 gms. small brinjals slit
4-5 green chillies crushed
1 tsp. ginger grated
1/2 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. wheat flour
4 tbsp. oil
1/4 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. ajwain
salt to taste
1/2 tbsp. sugar
lemon to taste
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For methi ghatta:
100 gms. methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
salt to taste
1 tbsp. oil For ghatta:
- Mix all ingredients, make stiff dough.
- Form into small oval, dumplings Heat the 4 tbsp. oil,fry ghattas for 2 minutes.
- Remove from oil. Keep aside.
- Use a heavy large sauce pan.
- To proceed: Form a paste of chilli, ginger, garlic, coriander, Rub the chunky veggies with oil and masala paste.
- Marinate for 30minutes.
- Heat oil used for frying ghattas to proceed.
- Add all the chunky vegetables, stir well.
- Cover and cook for 4-5 minutes. Add papdi, turmeric, flour, ajwain and salt.
- Cover and cook on low till the yam is almost done.
- Add coriander, lemon, and sprinkle some water if required.
- Add sugar, stir. Serve hot, either as is, or with parathas.
Courtesy : Gujaratplus.com
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