3 tablespoons ghee
Salt to taste
To be ground into a paste.
7 cloves garlic
7 green chillies
25mm. piece ginger
How to proceed.
- Soak the red kidney beans over night.
- Next day, cook in a pressure cooker. Drain.
- Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry
again for 1 minute. - Add the cooked red kidney beans.
- Cut the tomatoes intobig pieces, add 2 teacups of water and cook. When cooked, take out a
thick soup through a sieve. - Add the tomato soup to the rajma mixture.Add the sugar and salt.
- Cook for a few minutes.
Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and
sauces.
Preparation time : 40 minutes Cooking time : 60 minutes. Serves : 6 to 8.
Ingredients.
750 grams (1 5/8 lb.) papadi
500 grams (1 1/8 lb.) kand (rataloo)
250 grams (9 oz.) potatoes
2 to 3 brinjals
1 teaspoon ajwain
1 teaspoon chilli-ginger paste
1/4 teaspoon soda bi-carb
1 to 2 tablespoons oil
A few lettuce leaves
Salt to taste
Green chutney, garlic chutney, sweet and sour sauce, sev and oil (optional) to serve
For the green chutney.
1 teacup chopped coriandder
4 green chillies
1 teaspoon lemon juice
1/2 teacup water
1/2 teaspoon salt
For the garlic chutney.
10 cloves garlic
2 teaspoons chilli powder
1/2 teacup water
1/2 teaspoon salt.
For the sweet and sour sauce.
1 teacup jaggery (gur)
1/2 teacup tamarind
1/2 teaspoon chilli powder
1/2 teacup water
Salt to taste
Chopped coriander for garnish
How to proceed. - String the papadi. Do not separate into two.
- Peel the kand and cut into big pieces.
- Cut the potatoes and sweet potatoes without peeling.
- Make slits on the brinjals.
- Mix all the vegetables. Apply the ajwain, chilli-ginger paste, soda bi-carb and salt. Mix thoroughly
and apply the oil all over. - In a small earthen pot (matka), put a few leaves of lettuce at the bottom. Fill with all thevegetables
and cover with the balance lettuce leaves. - Cover the matka, with an earthen lid and bake in a hot oven at 200 C (400 F) for 1 hour.