Oondhiyu ( Gujarathi Mix Vege )

Winter season brings with it , its share of various special dishes... Sarson Kaa Saag , Gajar Kaa Halwa, Til Laddoos , Gajak and many many more. Oondhiyu is one such very popular Gujarati dish which is made during winter season.

 Its a type of mix vegetable using all the fresh vegetables avalaible . The dish demands liberal use of oil . Though the dish demands some special efforts and time , you will forget all that when you taste this amazingly tasty dish.

 The dish can be prepared well in advance. This brings out the flavours of all the vegetables beautifully.

Serve this with pooris and shrikhand or with Gujarati khichdi kadhi .

Ingredients :

1/4 kg .................small brinjals
4 .......................ripe banans ( with skin)
1/2 kg ...............surti papdi ( small variety beans )
1/2 kg ..............green peas ( fresh )
1 kg together .................suran ( yam ) + ratali ( sweet potato) konphal ( purple type of root )

For Grinding :

1 bunch ......................coriander leaves
1 bowl........................fresh scraped coconut
1 small bowl.............coriander seeds
1/2 small bowl..........cumin seeds
1/4 small bowl...........pepper seeds
8/10 ..........................green chillies
2 .............................lemons

For the methi muthiyas  : ( fenugreek leaves pakoda) 1 small bunch...................fresh fenugreek leaves 1 small bunch....................fresh garlic leaves 7 / 8  tbsp...........................besan ( chick pea flour ) 1/2 tsp...............................turmeric powder  salt oil

Method : Clean the coriander bunch and grind the leaves, coconut, coriander seeds, cumin, pepper into a rough paste. Add to this paste lemon juice and mix well . Clean the fenugreek and garlic leaves bunch and chop finely. Mix half the chopped garlic leaves into the ground paste. Add the remaining half in fenugreek leaves. Add to this besan, 2 tbsp green paste and salt. Add water and make a sticky dough of this mixture. Heat oil in a kadhai and drop small roundels of this in oil. Fry them till golden and keep aside These are called muthiyas. Clean the beans by removing the thread and making two vertical halves . Shell the green peas. Add half green paste to beans and peas and keep aside. Now wash all the roots and remove the skin , Cut them into big pieces and give vertical cuts keeping the base part intact as if to stuff these vegetables. Do the same for brinjals and bananas ( with skin) Stuff these vegetables and roots with the remaining green paste.

Now in a big vessel add oil and add to it beans and peas. Stir well and cook with covered lid for 5 minutes. Next add all the stuffed roots and again pour some oil. Cover with lid and cook till the roots are half cooked ( 15 minutes) Now arrange stuffed brinjals  and pour some oil. Cook for 5 more minutes. Lastly arrange all stuffed bananas and muthiyas on top. Add oil and sprinkle some water and cook covered for 10 minutes. Serve hot with pooris or with khichdi kadhi .