Baked Oondhiya

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 2 REVIEWS ALL GOOD

Added to 501 cookbooks This recipe has been viewed 140446 times

Gujarati oondhiya cooked in the original style and served in an earthen pot with delicious chutneys and sauces.

Add your private note

Baked Oondhiya recipe - How to make Baked Oondhiya

Gujarati Shaak Sabzi Semi-Dry Sabzis Baked Oven Indian Diabetic recipes

Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 7Makes 6 to 8 servings
Show me for servings

Ingredients

For The Green Chutney
3/4 cup chopped coriander (dhania)
4 green chillies
1 tsp lemon juice

For The Garlic Chutney
10 garlic (lehsun) cloves (lehsun)
2 tsp chilli powder

For The Sweet and Sour Sauce
3/4 cup jaggery (gur)
1/2 cup tamarind (imli)
1/2 tsp chilli powder
salt to taste

Other Ingredients
750 gms surti papdi (fresh vaal)
500 gms purple yam (kand)
250 gms potatoes
250 gms sweet potato (shakarkand)
2 to 3 brinjal (baingan / eggplant)
1 tsp carom seeds (ajwain)
1 tsp ginger - green chilli paste
1/4 tsp baking soda
1 to 2 tbsp oil
lettuce leaves
salt to taste
green chutney , garlic chutney , sweet and sour sauce , sev and oil (optional) to serve

Method

For the green chutney

For the garlic chutney

For the sweet and sour sauce

Blend all the ingredients except coriander in a liquidiser. If too thick, add enough water to get the right consistency. Keep aside.

How to proceed

String the papadi. Do not separate into two.
Peel the kand and cut into big pieces.
Cut the potatoes and sweet potatoes without peeling.
Make slits on the brinjals.
Mix all the vegetables. Apply the ajwain, chilli-ginger paste, soda bi-carb and salt. Mix thoroughly and apply the oil all over.
In a small earthen pot (matka), put a few leaves of lettuce at the bottom. Fill with all the vegetables and cover with the balance lettuce leaves.
Cover the matka with an earthen lid and bake in a hot oven at 200 degree c (400 degree f) for 1 hour.
Alternatively, instead of cooking in a matka, wrap the vegetable mixture (without lettuce leaves) in alluminium foil and bake in a hot oven at 200 degree c (400 degree f) for 1 hour.
Serve with green and garlic chutneys and sweet and sour sauce, oil and sev.