Gujarat Recipes
 
Oondhiyu  
   
For the methi ghatta
Ingredients
1 tbsp. fresh ground coconut 1/2 cup gram flour, sieved
100 gms. methi leaves, chopped 1 tsp chilli powder
2 cups coriander leaves, chopped 4 tbsp. oil
1 tbsp curd salt to taste
Mix all ingredients (with one tbsp. of oil) to make a stiff dough. Shape into small ovals and fry the rolls in 4 tbsp. of oil till brown. Keep aside
100 gms small potatoes, peeled, halved.
1/2 tsp. garlic
100 gms small papdi beans,
4 green chillies, crushed
stringed, split into two each.
1 tbsp. wheat flour
100 gms peas, shelled.
1 lemon
100 gms small brinjals, slit into quarters, with stems intact.
2 tsps sugar
2 raw bananas, unpeeled, cut into three pieces each
1/2 tsp soda bicarb
2 yams (kand) or sweet potatoes, peeled, cut into chunks
1 tsp ajwain
1/2 cup fresh grated coconut
A pinch of asafoetida
2 tbsps coriander powder
Oil
1 tsp turmeric powder
Salt to taste
1 tsp. ginger, ground
 

Method
Form a paste of chilli, ginger, garlic, coriander Rub the vegetables with oil and masala paste and marinate for 30 minutes Using the oil that you previously used to fry ghattas, add asafoetida and ajwain. Add soda bicarb Then add root vegetables and banana, coconut, spices, methi ghattas & salt and stir well. Cover and cook for 4-5 minutes Add papdi, turmeric and wheat flour Cover and cook on low till the yam is done Add coriander, lemon, and sprinkle some water if required. Add sugar, stir. Serve hot with puris or parathas

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal)

262

Carotene  ( μg )

1780.3

Protein (g)

6.9

Vitamin C (mg)

51.32

Carbohydrate (g)

22.503

Mg  (mg)

55.18

Fat (g)

16.11

Na  (mg)

35.6

Fibre (g)

3.74

K  (mg)

288.1

Minerals (g)

1.81

Mn  (mg)

0.47

Calcium  (mg)

150.15

Zn  (mg)

0.57

Phosphorus  (mg)

144.98

Cr  (mg)

0.01

Iron  (mg)

2.7

 

 


Modification
An alternate to this recipe is called BAPHELA OONDHIYU.
Boil potatoes, papadi and sweet potatoes with a little salt.
Cut brinjal. Sauté in 10 ml oil ginger garlic paste, brinjal add turmeric powder, green and red chilies, salt to taste, coriander powder.
Make chutney with a bunch of coriander and mint, salt green chilles. Squeeze a little lemon
to it.
Mix the entire above pre prepared item together

For the methi ghatta
Ingredients
1 tbsp. fresh ground coconut 100g Mint
100 gms. methi leaves, chopped 2 tbsps coriander powder
2 cups coriander leaves, chopped 1 tsp turmeric powder
1 tbsp curd 1 tsp. ginger, ground
1/2 cup gram flour, sieved 1/2 tsp. garlic
1 tsp chilli powder 4 green chillies, crushed
salt to taste 1 tbsp. wheat flour
100 gms small potatoes, peeled, halved. 1 lemon
100 gms small papdi beans, stringed, split into two each. 2 tsps sugar 1/2 tsp soda bicarb
100 gms peas, shelled. 1 tsp ajwain
100 gms small brinjals, slit into quarters, with stems intact. A pinch of asafoetida
2 yams (kand) or sweet potatoes, peeled, cut into chunks Oil 30

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS
Energy (Kcal)

164

Protein (g)

7.0

Carbohydrate (g)

21.52

Fat (g)

5.54

Fibre (g)

2.65

Minerals (g)

2.08