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Oondhiyu
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| Ingredients: 1 no Sweet Potato (peeled and cubed) | |
| 1/2 | Yam, (peeled and cubed) |
| 3-4 Small | Brinjals, (slit) |
| 4 | Baby Potatoes,, (peeled and slit) |
| 2 tbsps | Oil |
| 1 tsp | Carom Seeds |
| Asafoetida a pinch | |
| 100 gms | String beans, (string and split) |
| 1/3 cup | Tuvar lilva |
| 1 tsp | Ginger Garlic Paste |
| Soda-bi-carb a pinch | |
| 1/2 tsp | Coriander Powder |
| 1/2 tsp | Garam Masala Powder |
| Salt to taste | |
| For Green Masala Stuffing: | |
| 1/4 cup | Green Peas,, (coarsely ground) |
| 1/4 cup | Coconut,, (grated) |
| 3 tbsps | Green Garlic,, (chopped) |
| 1 tsp | Coriander leaves,, (chopped) |
| 1 tsp | Green Chillies,, (chopped) |
| 1/2 tsp | Garlic paste |
| 1/2 tbsp | Sesame Seeds |
| 1/2 tsp | Garam masala powder |
| 1 tsp | Coriander powder |
| a pinch | Turmeric Powder |
| Soda bi carb a pinch | |
| 1/2 tbsp | lemon juice |
| Salt to taste | |
| For the muthiya: | |
| 1/4 cup | Fenugreek leaves, (chopped) |
| 1/4 cup Gram | Flour |
| 2 tsps | Red Chilli Powder |
| 1/2 cup | Wheat Flour |
| 1/2 tsp | Turmeric Powder |
| Oil 2 tbsps + to fry | |
| 1/2 tbsp | Cumin Coriander powder |
| Salt to taste | |
Instructions:
1. To make muthiyas mix fenugreek leaves, gram flour, wheat flour, salt, turmeric powder, red chilli powder, oil, cumin coriander powder. Add water and knead this mixture ino a stiff dough. Divide into ten equal portions and shape into one inch long and half inch thick rolls. Deep fry in oil till golden brown.
2. In the same oil deep fry yam and sweet potatoes till golden brown.
3. In a bowl mix coriander leaves, green garlic, green peas, grated coconut, salt, garlic paste, soda, green chillies, sesame seeds, Garam masala powder, turmeric powder, sugar, lemon juice.
4. Add coriander powder and mix well.
5. Stuff slit Brinjals and slit potatoes with this masala.
6. Heat oil in a thick bottomed pan. Add carom seeds, Asafoetida and string beans. Stir fry.
7. Add tuvar lilva and stir well and fry for sometime.
8. Add ginger garlic paste, soda, coriander powder, Garam masala powder, salt and remaining green masala.
9. Stir once or twice. Add water, mix well and as it starts to boil, lower heat and spread stuffed brinjals and stuffed potatoes over this. Cover with a lid and cook on low heat for sometime.
10. Place the fried yam, sweet potatoes and fried muthiyas.
11. Cover and allow to simmer on low heat for 30 to 40 minutes.
12. Serve hot, garnished with chopped coriander leaves, chopped green garlic and scraped coconut along with chapathis
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