Baked Oondhiyo By Ranveer Brar

Baked Oondhiyo

A perfect Sunday meal is baked undhiyu, a mixed veggie delight that is regional speciality of Gujarat.
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Serves

4

Cooking Time

10-15 Min

Meal Type

CURRY

Preparation Time

15 Min

Difficulty

Medium

INGREDIENTS

  • For Baked Oondhiyo
  • 9 to 10 wild beans
  • Salt
  • 1 tsp green chutney
  • Khatti meethi chutney
  • 1 banana stem
  • 1 tsp oil
  • Few lettuce leaves
  • For Muthiya
  • 1 cup Bengal gram flour
  • 1 tsp roasted masala
  • 1 tsp Carom seeds
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 cup red millet flour
  • 1 cup Yogurt
  • 1 tsp oil
  • Salt
  • For Mixture
  • 1 tsp masala roasted
  • Salt
  • ½ tsp red chilli powder
  • 1 tsp oil
  • 1 yam boiled and diced
  • 1 sweet boiled potato and diced
  • 1 boiled potato and diced
  • 1 tsp coconut oil

PREPARATION

  1. 1

    For muthiya combine Bengal gram flour, roasted masala (cumin seeds, fenugreek seeds, and dried coriander seeds), carom seeds, salt, turmeric powder, red chilli powder, red millet flour, yogurt, and oil in a mixing bowl. Make small balls from the mixture and place them on a baking tray. In another bowl, combine salt, roasted masala, red chilli powder, oil, and boiled and diced yam, sweet potato, and potato. Mix well. Transfer the root vegetable mixture in baking tray. Bake muthiya and root vegetable mixture in a preheated oven at 180 200 C for 10 to 12 min. Once baked, sprinkle coconut masala (fenugreek seeds, coriander powder, red chilli powder, and cumin powder) on the baked root vegetables. Marinate wild beans with salt. Steam for 7 to 8 min. In the serving plate, arrange the baked root vegetables, then drizzle green chutney and top it with muthiya. Drizzle khatti meethi chutney on the muthiya. Arrange the steamed banana stem and wild beans in the serving plate. Top with coconut masala. For salad, combine lettuce, steamed banana stem, salt, and oil. Serve baked undhiyu with lettuce salad.
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