HEALTHY OONDHIYA

Startling though it may seem, here is a wonderful and healthy modification of the famous festive Gujarati dish which is ordinarily loaded with oil. I've changed this recipe and cut down on the oil along with the invisible fat which you get from coconut.
The methi muthias added to this recipe are baked to a wonderful rich golden brown colour that are very appealing and also cut down a lot of the calories you get in the fried version.
A good amount of iron and calcium is available from this hearty dish and this is sure to become your family favourite.

Preparation Time : 15 mins.
Cooking Time : 30 mins.
Serves 6.

For the oondhiya
2 cups surti papadi (double beans)
1¼ cups kand (purple yam), peeled and cut into cubes
1 cup baby potatoes
1¼ cups sweet potatoes, peeled and cut into cubes
3 to 4 small brinjals
½ teaspoon carom seeds (ajwain)
a pinch soda bi-carb
salt to taste

To be mixed into a masala
1 cup chopped coriander (dhania)
½ cup poha (beaten rice flakes)
¼ cup green garlic, chopped
3 teaspoons coriander-cumin seed (dhania-jeera) powder
1 teaspoon ginger-green chilli paste
1 teaspoon chilli powder
1 teaspoon sugar
½ teaspoon carom seeds (ajwain)
¼ teaspoon turmeric powder (haldi)
¼ teaspoon asafoetida (hing)
1 ripe banana, mashed
salt to taste

For the baked methi muthias
1 cup chopped fenugreek (methi) leaves
1/3cup whole-wheat flour (gehun ka atta)
1/3cup besan (Bengal gram flour)
½ tsp ginger-green chilli paste
1 tsp sugar
1 tsp lemon juice
¼ tsp turmeric powder (haldi)
¼ tsp garam masala
1 tsp oil
Salt to taste

For the garnish
1 tablespoon chopped coriander (dhania)

For the baked methi muthias
1. Mix all the ingredients in a bowl and knead into a soft dough using a little water.
2. Divide the dough into 8 equal portions, shape into even sized rounds and flatten them by placing between your palms.
3. Place on a greased baking tray and bake in a pre-heated oven at 200°C (400°F) for 7 to 8 minutes. Keep aside.

For the oondhiya
1. String the surti papadi taking care not to separate the 2 sides.
2. Wash the papadi, add the carom seeds, soda bi-carb and salt and mix well.
3. Make criss-cross slits in the kand, baby potatoes, sweet potatoes and brinjals taking care not to separate the segments.
4. Fill half the masala mixture into the slits of kand, baby potatoes, sweet potatoes and brinjals. Keep aside the remaining masala mixture.
5. Combine the surti papadi, stuffed vegetables, remaining masala mixture with 3 cups of water and pressure cook for 2 whistles.


How to proceed
1. Transfer the cooked oondhiya, methi muthias into a large serving dish and toss lightly.
2. Serve hot, garnished with the chopped coriander.