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Photo of Oondhiyo by Vidyutaa Kashyap at BetterButter
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Oondhiyo

Jan-25-2019
Vidyutaa Kashyap
30 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Oondhiyo RECIPE

Speciality of Gujarat

Recipe Tags

  • Veg
  • Easy
  • Others
  • Gujarat
  • Pressure Cook
  • Frying
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. 250gm cauliflower florets
  2. 100gm peas
  3. 50gm cluster beans
  4. 1 carrot
  5. 100 gm pumpkin
  6. 1 capsicum
  7. 15-20 boiled small potatoes
  8. For muthiya
  9. 100gm besan
  10. 50gm suji
  11. 50gm makai aata
  12. Chopped green methi
  13. salt to taste
  14. 1 tea spoon amchur powder
  15. 1 tea spoon sugar
  16. 1 tea Spoon Garam Masala
  17. 1 tea spoon dhaniya jeera powder
  18. 2 tea spoon hing
  19. 1 tea spoon Turmeric powder
  20. 2 tea spoon red chilli powder
  21. 1/2 tea spoon baking powder
  22. 1/2 tea spoon kali mirch powder
  23. 2 table spoon oil
  24. for purée
  25. half KG tomatoes
  26. 2 big onion
  27. 12-15 cloves of garlic
  28. 10gm ginger
  29. 20-25 kari patta
  30. 3-4 green chillies
  31. For cooking
  32. 50gm oil
  33. 50 gm pure ghee
  34. 100gm butter
  35. salt to taste
  36. 2 tea spoon sugar or Gur
  37. 1 tea spoon jeera
  38. 2 tea spoon hing
  39. 2 lemon juice
  40. 3 table spoon dhaniya powder
  41. 3 table spoon red chili powder
  42. 2 table spoon turmeric powder
  43. 1 tea Spoon Garam Masala
  44. 1 tea spoon dalchini powder

Instructions

  1. For oondhiyo
  2. Mix all the ingredients with Luke warm water
  3. Make small pakoda or muthiya and fry in  vegetable oil
  4. For oondhiyo
  5. Cut all the vegetables in one inch size(carrot, beans,florets etc)
  6. Make coarse puree of all the ingredients except Kari patta
  7. Take oil, puree ghee  in cooker put jeera, hing and chopped onion saute till golden brown.
  8. Put puree and all masala in it, mix it well till it leaves oil and ghee
  9. Add all vegetables and muthiya and mix well
  10. Give one whistle on full flame and slow down the flame for 2-3 minutes
  11. After cooling Garnish it with chopped green coriander leaves and put butter on it with sesame seeds
  12. Serve hot with raita and Puri, paranthe

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