Oondhiya, Undhiyu, Gujarati Undhiyu by Tarla Dalal

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen mixed vegetables

Fresh seasonal vegetables enhance flavor and nutrition.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats while being a common substitute.

coconut

🥗Healthier: coconut flour

💰Cheaper: desiccated coconut

Desiccated coconut is easier to find and less expensive.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat with a similar flavor profile.

Introduce the dish, Undhiyu, and explain the simplified cooking method using a pressure cooker.

Show the vegetables needed: small potatoes, purple yam, sweet potato, and explain their availability.

Clean the vegetables and add salt to make them soft, then add baking soda and let them sit for half an hour.

Prepare the methi leaves by mixing them with wheat flour, oil, chili powder, salt, sugar, and ginger paste, then add water to form a soft mixture.

Shape the methi mixture into balls (muas) and optionally microwave for 30 seconds to firm them up.

Fry the muas in a nonstick pan with a little oil until they are soft inside.

Prepare the masala by mixing grated coconut, fresh coriander, salt, sugar, red chili powder, and lemon juice, then taste and adjust seasoning as needed.

Stuff the bananas with some of the prepared masala and set aside.

Heat oil in the pressure cooker, add the prepared vegetables, and a little water, salt, and sugar, then mix well.

Cook in the pressure cooker for two whistles, then let it cool.

Cut the dry bananas into three parts and make a slit in the center, then stuff with the remaining masala.

Open the pressure cooker and transfer the cooked vegetables to a vessel, cooking for a few more minutes if needed.

Add the stuffed bananas to the mixture and cook on a slow flame for 10 minutes, pressing the bananas to help them cook faster.

Garnish with green garlic before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens