Oondhiyu - the taste of Gujarat
I am writing a hub after a long break. I couldn’t just decide what to write on. So I thought of the changes in my Life. The first thing that came to my mind was my caste. From being a Hindu-Marathi to a Hindu-Gujarati. Well I didn’t really change my caste. I just got married (laughs slowly). And after marriage my food habits changed drastically. Being a foodie; that was a good change. So I decided to write on the most eaten dish of Guajarati’s. And that was Oondhiyu!! Other word can be dumplings in mix vegetables. Well this was one dish that I really was not fond of. But over the time I learned why it was so popular among the fellow Gujarati.
This dish has stuffed eggplant curry eaten with potatoes, sweet potatoes, hyacinth beans/field beans and is accompanied with green chutney, garlic chutney, tamarind chutney, sev and sesame eating oil. It’s simply DELICIOUS. So let me start with the accompaniments.
First would be the Green chutney:
½ cup mint leaves,
1 cup coriander leaves,
4-5 green chillies,
2 tbsp lemon juice (small lemons)
1 tbsp sugar.
Also some grated ginger and salt to taste.
Add all ingredients in a blender. The green chutney is ready.
This chutney is an accompaniment or a side dish if you want to call it. A very popular chutney amongst South Indians. Eaten with almost all the foods. Mostly used to spice up your food with a tang.
For the Tamarind chutney (optional):
Soak 1 bowl of tamarind in hot water a night before.
Next day add jaggery/sugar as required and blend.
Take a pan.
Add 1 tbsp oil and ½ tsp mustard seeds.
Sauté for a minute and the tamarind chutney is ready.
For the Garlic chutney:
½ tomato (peeled)
7-8 cloves of garlic
salt to taste.
Mix them together.
Take a pan.
Add 1 tbsp oil and ½ tsp cumin seeds.
Add the mixture and sauté for 2 minutes.
The chutney is ready.
For the Main Dish - Now let’s take the main ingredients.
4 medium sized sweet potatoes,
7-8 baby potatoes
3 bowls field beans
3tbsp carom seeds
Salt to taste
Heat a pressure cooker.
Add 3 cups water and the carom seeds.
Add all the vegetables and some salt to it. Let it boil till the vegetables are tender. When the vegetables are nicely boiled remove them from the cooker.
Peel the sweet potatoes and the potatoes. Let the field beans stay as it is.
For the eggplant stuffing:
1 cup peanut (3/4th cup) and sesame (1/4th cup) crushed.
½ tbsp cayenne powder,
1/4th tsp turmeric powder,
½ tbsp garam masala,
½ tbsp coriander powder,
1 tsp cumin seeds,
1 tsp ginger-garlic paste,
1 tbsp lemon juice,
2 tbsp eating oil (you can add more as required) and salt to taste.
Taste the mixture and add anything that is required.
For eggplant curry:
7-8 baby eggplants (half cut into 4 as shown in picture)
2 tbsp eating oil,
1 tsp mustard seeds
a pinch of asafoetida
Stuff the above mixture in the eggplants.
Take another cooker. Heat oil and add mustard seeds till they crack. Add asafoetida and the stuffed eggplants.
Also add the stuffing which is left.
Sauté and close the cooker.
Wait for 2 whistles.
oondhiyu is ready to serve.
This dish is eaten very differently from others. Serve a portion of beans, sweet potatoes and potatoes. Mash them. Pour the eggplant curry. Eat with green chutney and Sev. You can add the other chutneys to make it piquant according to you tastes.
P.S. Indian snack consisting thin, long strands of gram flour deep fried.
Well, this recipe is eaten more in villages. Nowadays it’s a trend to bring the authentic dishes back to the urban cities. I relish each morsel of this dish. And yes I can’t forget to tell you that this is a sure-way of nice and gastronomical experience
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