Oondhiyo -

Ingredients for The Methi Muthias -

1. Fenugreek (methi) leaves 3 cups, chopped

2. salt to taste

3. whole wheat flour (gehun ka atta) – ½ cup

4. besan (bengal gram flour) – ½ cup

5. red chili powder – 2 t-spoon

6. Sugar - 2 ½ t-spoon

7. Turmeric Powder – ½ t-spoon

8. a pinch soda bi-carb

9. Oil(hot) - 3 tb-spoon

10. oil for deep frying

Other Ingredients -

1. baby potatoes , peeled – 1 cup

2. raw banana , cut into medium size cubes - 1

3. brinjal (baingan / eggplant) , small black variety – 3-4

4. Surati Vaal (or regular vaal) , stringed and cut into halves 1 ¼ cups

5. Purple , peeled and cut into cubes – 3/4^th cup

6. yam (suran) , peeled and chopped – 3/4^th cup

7. Fresh toovar (arhar) dana – 1/4^th

8. spoon oil – 4 tb-spoon

9. Carom seeds – ½ t-spoon

10. Asafetida – 1/4^th t-spoon

11. salt to taste

Masala To Be Mixed Together –

1. Freshly grated coconut – 1 cup

2. Finely chopped coriander (dhania) – ½ cup

3. coriander-cumin seeds (dhania-jeera) powder – 1 t-spoon each

4. Finely chopped green garlic (hara lehsun) – 1/3^rd cup

5. Goda masala powder – 1 tb-spoon

6. Green chili paste – 2 tb-spoon

7. sugar – 1 t-spoon

8. lemon juice – 1 tb-spoon

9. salt to taste

For The Garnish -

Finely chopped coriander (dhania) – 3 tb-spoon

Grated coconut – 2 tb-spoon

Use half of the masala for marinating vegetable and half for spreading in between layers

Procedure -
For the methi muthias -

1. Combine the fenugreek leaves and all the remaining ingredients and knead into a soft dough, adding water only if required.

2. Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.

3. Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides.

4. Drain on an absorbent paper and keep aside.

How to proceed

1. Make a criss-cross slit on each baby potato, banana piece and brinjal taking care

not to separate the segments. Stuff the vegetables evenly using little masala

mixture and keep aside.

2. Combine the beans and toovar dana and little masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.

3. Combine the yam and perple yam and masala mixture in a bowl, mix well and keep

aside to marinate for 8 to 10 minutes.

4. Heat the oil in a pan, add the carom seeds, asafoetida and sauté on a medium flame for a few seconds.

5. Then keep stacking layers one by one in the following order.

6. Add the stuffed baby potatoes and brinjal. Then add yam and purple yam. Then marinated toovar dal, surati vaal. Between each layer keep spreading masala mixture part by part.

7. After 10 minutes add methi muthia and raw banana and close the pan with lid immediately.

8. Keep cooking oondhiyo on medium flame for 10 more minutes.

9. Garnish with coconut and coriander and serve hot with Puri.

Note:

1. Let me tell you why this layering. Potatoes, yam and brinjal/eggplant take little longer to cook. Vegetable will cook faster. And banana, muthia at the end as we don’t want muthias and babana, to become too soft.

2. This vegetable will cook on medium flame for about 15-20 minutes. Don’t stir in between.