Thursday, November 19, 2009

Oondhiyu minus Muthia

I used valor(avaraikai)in this recipe. Authentic recipe calls for surti papdi, sweet potato and eggplant.


Valor(Avaraikai) - 2 cups
Eggplant - 6 (small- Purple ones)
Potato - 2 (cut in Chunks)
Onion - 1
Surti Papdi Beans - Handful (frozen)
Garlic-Ginger paste - 2 tbs
Green chilli - 4 (minced finely or paste)
Turmeric Powder - 1/4 tsp
Hing - 1/4 tsp
Chili Powder - 1 tsp
Cumin powder - 1 tsp
Corriander Powder - 1 tsp
Ajwain - 1/2 tsp
Grated Coconut - 1/4 cup
Curry Leaves - 2 sprigs
Jaggery - bit
lemon juice - 1/2 a lemon
Corriander Leaves - 2 tbs (chopped)
Salt to taste


Wash and string the beans. Don't break the beans. Heat oil in a pan. Add Mustard seeds, Ajwain, Curry leaves and Hing. Once the Mustard seeds splutter add the onion and fry till soft. Add Garlic-Ginger Paste, minced green chili , chili powder, cumin-corriander powder. Add the vegetables and salt. Add grated coconut and jaggery . Cover and cook the vegetables in very low flame. Squeeze lemon juice at the end and garnish with chopped corriander leaves.

Serve hot with Roti and Dal.

Last weekend , I made oondhiyu again. This time I made with valor, plantain, sweet potato, papdi beans and no eggplant. I didn't add coconut and jaggery. It came out good too.

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