Finally the way to people even readers minds, memory, hearts i don’t want…is through their stomachs…looks like & i have resolved to make my blog worth a read. Considering the whole world is writing, despite loads written on all of this…so what…me too…
WInter time is good for delicious food acutally wc month & time isn’t…i think food rules stomachs & people’s lives. So come winter i will begin with the favourite Gujju dish -Oondhiyu.
This is a fantastic concoction of number of vegetables
Suran – white yam
Kanda – Purple yam
Ratala – sweet potato
small potatoes – these are modern additions…better than me giving you details of how small you should chop them
Surit Papdi – beans
most avoidable veggie -Brinjal – my oondhiyu doens’t have this…you want u can add
Rajali keli – Rajali variety of Bananas semi raw
lentils – spring onions and its greens
100 gms surti papdi, stringed, whole
100 gms chopped raw bananas, unpeeled
100 gms yam (suran) cubes, peeled
100 gms purple yam
100 gms small baby potatoes
100 gms sweet potato
100 gms small sized brinjals (baingan / eggplant), slit
4 to 5 green chillies, crushed
1 tsp grated ginger (adrak)
1/2 tsp crushed garlic (lehsun)
1 tbsp finely chopped coriander (dhania) leaves
1 tsp whole wheat flour (gehun ka atta)
4 tbsp oil
1/4 tsp asafoetida -hing
1/2 tsp turmeric powder
1 tsp ajwain)
salt to taste
1/2 tbsp sugar
lemon juice to taste or even tamarind paste….little
For methi ghatta:
100 gms finely chopped fenugreek (methi) leaves
1/2 cup besan (Bengal gram flour)
1 tsp chilli powder
1 tbsp grated coconut
salt to taste
1 tbsp oil
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
Mix all ingredients, make stiff dough make small roundish oval shaped muthiyas.
keep oil to heat on slow flame…check by dropping the dough, if it comes up isntantly the oil is hot enough…else wait…deep fry till red coloured…
pdrain oil and mix in the Undhiyu
now for the health conscious avoid too much oil…else ensure there is decent amount…i won’t suggest it.
I would also suggest don’t go by this amount…sometimes you may or may not get some veggies…the paste is very important…that also don’t make it wet. roast is in a frying pan…coconut, coriander the masala..put some goda masala -maharashtrians know of it…it adds to the flavour. Avoid sugar…put some jaggery instead…don’t make it spicy…the flavour of vegetables are sooo delicious, you don’t need spicy…eat it with hot fulkas dripping with ghee, parathas or even hot boiling rice…
khamang….my mouth is already watering…its like your urge to eat should match the orgasmic feeling…