Pressure Cooker Oondhiya

by Tarla Dalal

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Pressure Cooker Oondhiya

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A classic Gujarati recipe, of vegetables and fenugreek dumplings cooked in an aromatic blend of spices. This version is an easy and healthy way to make oondhiya.

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Preparation Time: 30 mins.
Cooking Time: 60 mis.
Serves 6.
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Ingredients

4 cups (½ kg.) surti papdi (fresh vaal), cleaned and stringed
2 cups (½ kg.) purple yam (kand), peeled and cut into large cubes
10 to 12 (250 grams) baby potatoes, peeled
1 cup (250 grams) sweet potato (shakarkand), peeled and cubed
8 to 10 (250 grams) small sized brinjals (baingan / eggplant)
3 bananas
1 recipe methi muthias (recipe below)
1 tbsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)
2 tsp ginger-green chilli paste
1/4 tsp baking soda

To be mixed together into a masala
1 cup fresh grated coconut
3/4 cup chopped corriander (dhania)
1/2 cup green garlic, chopped (optional)
4 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp ginger-green chilli paste
2 tsp chilli powder
4 tsp sugar
1 tbsp lemon juice
salt to taste

For the methi muthias
1 bunch chopped fenugreek (methi) leaves
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup besan (Bengal gram flour)
1 tsp ginger-green chilli paste
3 tsp sugar
1 tbsp lemon juice
1/2 tsp turmeric powder (haldi)
a pinch of baking soda
3 tbsp oil
salt to taste

For the tempering
1/4 tsp asafoetida (hing)
4 tbsp oil

Method

For the methi muthias

Combine all the ingredients in a bowl and knead into a soft dough, adding water only if required.
Divide this mixture into 30 portions and mould into oblong shapes by placing between the palms. Deep fry over a medium flame till the muthias are golden brown. Drain and keep aside.

How to proceed

Wash the papdi, add the carom seeds, soda bi-carb and salt and mix well.
Make a criss-cross slit, at a right angle, in the potatoes and brinjals taking care not to separate the segments. Keep aside.
Cut the bananas into big pieces and cut a vertical slit in the centre of each piece.
Fill the masala mixture into the slits of the potatoes, brinjals and bananas. This will require about half the quantity. Keep the remaining half for later use.
Heat the oil for the tempering in a pressure cooker and add the asafoetida and ginger-green chilli paste.
Add the Surti papdi, purple yam, potatoes, sweet potatoes and brinjals and ½ cup of water and pressure cook for 2 whistles.
Allow the steam to escape and open the pressure cooker.
Transfer the cooked vegetables into a large pan and add the stuffed bananas, methi muthias and the remaining masala mixture.
Cook on a slow flame till the bananas are tender, stirring occasionally.
Serve hot.