How to make Oondhiyu -

Fenugreek dumplings and brinjals stuffed with green masala are cooked with vegetables.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Baby Brinjals (बेबी बैंगन), Sweet Potatoes (शक्करकंद)

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Oondhiyu checkout Achari Baingan, Ennai Kathrikai, Vankaya Poornam, Coconut Khara Kozhambu . You can also find more Main Course Vegetarian recipes like Kaipekke Kari Caramelised Pumpkin Chicken Curry Methi Corn Malai Tamatar Ka Dulma

Oondhiyu

Oondhiyu Recipe Card

Print

Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Oondhiyu Recipe

  • Baby Brinjals slit 2-3

  • Sweet Potatoes

  • Sweet potato peeled and cubed 1 medium

  • Yam peeled and cubed 1/2 medium

  • Oil 2 tablespoons

  • Carom seeds (ajwain) 1 teaspoon

  • Asafoetida a pinch

  • Split pigeon pea (toor dal/arhar dal) 1/3 cup

  • Ginger-garlic paste 1 teaspoon

  • Soda bicarbonate a pinch

  • Coriander powder 1/2 teaspoon

  • Garam masala powder a pinch

  • Salt to taste

  • FOR GREEN MASALA STUFFING

  • Green peas coarsely ground 1/4 cup

  • Coconut scraped 1/4 cup

  • Fresh coriander leaves 2 tablespoons

  • Green chillies finely chopped 1 teaspoon

  • Green garlic finely chopped 1 teaspoon

  • Garlic paste 1/2 teaspoon

  • Sesame seeds (til) 1/2 tablespoons

  • Garam masala powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Soda bicarbonate a small pinch

  • Lemon juice 1/2 tablespoon

  • Salt to taste

  • For Muthiya

  • Fenugreek leaves (methi) 1/4 cup

  • Gram flour (besan) 1/4 cup

  • Whole wheat flour (atta) 1/2 cup

Method

Step 1

To make the muthiyas mix fenugreek leaves besan, atta, turmeric powder, two tablespoons of oil, cumin-coriander powder, salt.Mix well.

Step 2

Knead into a stiff dough using water only if needed. Divide into ten equal portions and shape into one-inch long and half-inch thick rolls.Deep fry in hot oil till golden brown.Drain onto an absorbent paper and keep aside.

Step 3

In the same oil deep fry the yam and sweet potato till golden brown.Remove on an absorbent paper and keep aside.

Step 4

In a bowl mix all the ingredients of the green masala stuffing and adjust seasoning.

Step 5

Keep a little of coriander leaves, coconut and green garlic aside for garnishing.

Step 6

Stuff the slit brinjals with this masala and mix one fourth cup of green masala with the potatoes and keep aside.

Step 7

Keep aside the remaining masala for further use.Take a deep thick bottomed degchi.Heat oil, add carom seeds and allow to splutter.

Step 8

Add asafoetida. Add the papdi beans, tuvar dana and stir well and fry for two minutes.Add ginger-garlic paste.Stir once.

Step 9

Add soda, coriander powder, garam masala powder salt and remaining green masala.Stir once or twice.

Step 10

Add half cup of water, mix well and as it starts to boil, lower heat and spread over this stuffed brinjals and stuffed potatoes.

Step 11

Cover with a lid and pour some water on the lid. Cook on low heat.

Step 12

Check every few minutes, tossing occasionally, taking care to keep the stuffed vegetables on the top.Place the fried yam and sweet potatoes when papdi is half done.

Step 13

Cover and continue to cook till nearly done.Best is to check the seed of the papdi bean or a brinjal for doneness.

Step 14

Add the fried muthiyas and cover and allow to simmer on low heat till the muthiyas double in size.Serve hot garnished with chopped coriander, chopped fresh green garlic and scraped coconut.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.