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Healthy baked oondhiya recipe

Ondhiya is a staple Gujarati dish and this is a baked version, making it healthier without compromising on the taste.

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Written By: Admin | Updated : September 5, 2013 6:40 PM IST

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healthy_baked_oondhiyaA typical Gujarati fare, oondhiya is cooked using various vegetables. Here is a healthy version of this recipe as it is baked. It is served in an earthen pot with delicious chutneys and sauces.

Preparation Time:
Cooking Time:
Makes 6 to 8 servings

Ingredients

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For The Green Chutney
3/4 cup chopped coriander (dhania)
4 green chillies
1 tsp lemon juice

For The Garlic Chutney
10 garlic (lehsun) cloves (lehsun)
2 tsp chilli powder

For The Sweet and Sour Sauce
3/4 cup jaggery (gur)
1/2 cup tamarind (imli)
1/2 tsp chilli powder
salt to taste

Other Ingredients
750 gms surti papdi (fresh vaal)
500 gms purple yam (kand)
250 gms potatoes
250 gms sweet potato (shakarkand)
2 to 3 brinjal (baingan / eggplant)
1 tsp carom seeds (ajwain)
1 tsp ginger - green chilli paste
1/4 tsp baking soda
1 to 2 tbsp oil
lettuce leaves
salt to taste
green chutney , garlic chutney , sweet and sour sauce , sev and oil (optional) to serve

Method

For the green chutney

  • Blend all the ingredients in a liquidiser.
  • Keep aside.

For the garlic chutney

  • Blend all the ingredients in a liquidiser.
  • Keep aside.

For the sweet and sour sauce

  • Blend all the ingredients except coriander in a liquidiser. If too thick, add enough water to get the right consistency. Keep aside.

How to proceed

  • String the papadi. Do not separate into two.
  • Peel the kand and cut into big pieces.
  • Cut the potatoes and sweet potatoes without peeling.
  • Make slits on the brinjals.
  • Mix all the vegetables. Apply the ajwain, chilli-ginger paste, soda bi-carb and salt. Mix thoroughly and apply the oil all over.
  • In a small earthen pot (matka), put a few leaves of lettuce at the bottom. Fill with all the vegetables and cover with the balance lettuce leaves.
  • Cover the matka with an earthen lid and bake in a hot oven at 200 degree c (400 degree f) for 1 hour.
  • Alternatively, instead of cooking in a matka, wrap the vegetable mixture (without lettuce leaves) in alluminium foil and bake in a hot oven at 200 degree c (400 degree f) for 1 hour.
  • Serve with green and garlic chutneys and sweet and sour sauce, oil and sev.

Here is the original recipe source: Healthy baked oondiya by Tarla Dalal

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