oondhiyoo

S.No	Vegetables	QTY	Unit
1	Aubergines	4	Kg
2	Purple yam	2	Kg
3	Potatoes	3	Kg
4	Sweet potato	2	kg
5	Rajeli Bananas	2	Kg
6	Surti papdi	4	Kg
Masala
1	Coconut	10	No.
2	Green coriander	10	Bunch
3	Green garlic	10	Bunch
4	Green chilly	150	Gm
5	Cumin	50	Gm
6	Ginger	150	Gm
7	Dhaniya-jeera powder	250	Gm
8	Turmeric	20	Gm
9	Garam masala powder	20	Gm
10	Chilly powder	150	Gm
11	Sugar	150	Gm
12	Gram flour	500	Gm
13	Tamarind	200	Gm
14	Salt	150	Gm
15	Oil	4	Lt
16	Asafetida	50	Gm
Muthiya
1	Wheat flour	2	Kg
2	Gram flour	1	Kg
3	Methi leaves - small	25	Bunch
4	Turmeric	10	Gm
5	Chilly powder	50	Gm
6	Dhaniya jeera powder	75	Gm
7	Salt	50	Gm
8	Oil	500	Ml
9	Asafetida	10	Gm
Tempering
1	Oil	1	Lt
2	Sesame seeds	50	Gm
3	Asafetida	20	Gm
4	Chilly powder	50	Gm

Steps

1. Peel (except bananas) and cut all vegetables into 2-inch cubes. String papdi and separate two sides. String toor beans and remove seeds, discard the skin. Cut deep slits on both sides of vegetables to enable stuffing of masala.

2. Masala: grind together coconut, green coriander, green garlic, ginger, green chilly with a little salt to a smooth paste. Add limejuice, coriander-cumin powder, garam masala powder, turmeric, sugar, salt, oil, asafetida and gram flour.

3. Stuff all vegetables with this masala. Apply some over the beans and toor seeds.

4. Muthiyas: mix together all ingredients and add just a little water if necessary to form dough – not too moist. Shape into small fist-shapes (mushti or muththi). Deep fry in medium hot oil till golden brown and well cooked. Drain.

5. Final preparation: for tempering – heat oil. Add sesame seeds, turmeric, asafetida and chilly powder. Add papdi and toor seeds. Sprinkle some water, cover and cook.

6. Add remaining vegetables in the following order:

Purple yam, potatoes, sweet potatoes, brinjals.

7. Add half of the ground masala and some salt.

8. Cover and cook till vegetables are tender.

9. Add balance masala, tamarind pulp, sugar, bananas and muthiyas. Mix well, without breaking any of the vegetables.

10. Simmer for 5-10 minutes more to blend all ingredients together.

NOTE:

-The word ‘oondhiyu’ means ‘up side down’. This preparation is made traditionally in a clay-pot. All vegetables are stuffed as mentioned above with the given masala. Vegetables and chutney are arranged in a clay-pot alternately with layers of oil. Comparatively harder vegetables are placed on top. Some oil is poured on top in the end. The opening is then tied tightly with a lid and a cloth. It may be sealed with dough. The clay-pot is then inverted and placed inside fire and ash specially created under ground level. It is opened after one hour or so depending upon the amount of vegetables. Since the vegetables are cooked in an inverted clay-pot, the name ‘oondhiyu’.

-Usually oondhiyu is eaten by itself. It may be accompanied with jillebi and buttermilk or basundi. Sometimes poories or phulkas also may be served along with oondhiyu.

-All vegetables required for oondhiyu are readily available fresh and cheap in winter, so it is generally prepared in this season.

Standard -Well-cooked even size vegetables, stuffed and cooked with green chutney. Thick gravy with sweet and sour taste. Well seasoned muthiyas.