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Baked Oondhiya Recipe

10 months ago

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 Baked Oondhiya
Gujarati oondhiya cooked in the original style and served in an earthen pot with delicious chutneys and sauces.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings
MetricUS Imperial
Ingredients
For The Green Chutney
For The Garlic Chutney
For The Sweet and Sour Sauce
Other Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
MetricUS Imperial
Ingredients
For The Green Chutney
For The Garlic Chutney
For The Sweet and Sour Sauce
Other Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the green chutney
  1. Blend all the ingredients in a liquidiser.
  2. Keep aside.
For the garlic chutney
  1. Blend all the ingredients in a liquidiser.
  2. Keep aside.
For the sweet and sour sauce
  1. 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
  1. String the papadi. Do not separate into two.
  2. Peel the kand and cut into big pieces.
  3. Cut the potatoes and sweet potatoes without peeling.
  4. Make slits on the brinjals.
  5. Mix all the vegetables. Apply the ajwain, chilli-ginger paste, soda bi-carb and salt. Mix thoroughly and apply the oil all over.
  6. 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.
  7. Cover the matka with an earthen lid and bake in a hot oven at 200 degree c (400 degree f) for 1 hour.
  8. 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.
  9. Serve with green and garlic chutneys and sweet and sour sauce, oil and sev.

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