OONDHIYOON
Mixed winter vegetables

 

Serves: 6
Cooking time: 2 hours
Ingredients:
100 gms small potatoes, peeled, halved.
100 gms small papdi beans, split into two each.
100 gms peas, shelled.
100 gms small brinjals, quartered with stems intact.
2 bananas, cut into three pieces each.
2 sweet potatoes, peeled.
1/2 coconut, grated.
2 cups methi leaves, chopped.
2 cups coriander leaves, chopped.
1 small kand.
4 cms piece ginger, ground.
4 green chillies, ground.
4 tbsps gram flour, sieved.
1 tsp chilli powder.
2 tbsps coriander powder.
1 tsp turmeric powder.
1 tbsp curd.
1 lemon.
2 tsps sugar.
1/2 tsp soda bicarb.
1 tsp ajwain.
A pinch of asafetida.
Oil.
Salt to taste.
Method:
Add the methi leaves to the gram flour together with 1/3 of the masalas given in the ingredients - ginger and green chillies paste, coriander, turmeric, red chilli powder and salt. Add curds, sugar and 1 tbsp oil. Form a stiff dough. Shape into long sausage like rolls . Deep fry the rolls in hot oil till brown. Keep aside. Mix the grated coconut with the rest of the masalas. Heat 6 tbsps oil in a pressure cooker. Add asafetida and ajwain. Add soda bicarb. Put in all the vegetables, the coconut, masalas, salt and the muthiya rolls. Cover and cook till tender. Sprinkle lime juice and coriander leaves over the oondhiyoon before serving with hot puris.