Baked Oondhiya

Ingredients

For The Green Chutney
3/4 cup chopped coriander (dhania)
4 green chillies
1 tsp lemon juice

For The Garlic Chutney
10 garlic (lehsun) cloves (lehsun)
2 tsp chilli powder

For The Sweet and Sour Sauce
3/4 cup jaggery (gur)
1/2 cup tamarind (imli)
1/2 tsp chilli powder
salt to taste

Other Ingredients
750 gms surti papdi (fresh vaal)
500 gms purple yam (kand)
250 gms potatoes
250 gms sweet potato (shakarkand)
2 to 3 brinjal (baingan / eggplant)
1 tsp carom seeds (ajwain)
1 tsp ginger - green chilli paste
1/4 tsp baking soda
1 to 2 tbsp oil
lettuce leaves
salt to taste
green chutney , garlic chutney , sweet and sour sauce , sev and oil (optional) to serve

Method

For the green chutney

   1. Blend all the ingredients in a liquidiser.
   2. Keep aside.


For the garlic chutney

   1. Blend all the ingredients in a liquidiser.
   2. Keep aside.


For the sweet and sour sauce

   1. Blend all the ingredients except coriander in a liquidiser. If too thick, add enough water to get the right consistency. Keep aside.


How to proceed

   1. String the papadi. Do not separate into two.
   2. Peel the kand and cut into big pieces.
   3. Cut the potatoes and sweet potatoes without peeling.
   4. Make slits on the brinjals.
   5. Mix all the vegetables. Apply the ajwain, chilli-ginger paste, soda bi-carb and salt. Mix thoroughly and apply the oil all over.
   6. In a small earthen pot (matka), put a few leaves of lettuce at the bottom. Fill with all the vegetables and cover with the balance lettuce leaves.
   7. Cover the matka with an earthen lid and bake in a hot oven at 200 degree c (400 degree f) for 1 hour.
   8. Alternatively, instead of cooking in a matka, wrap the vegetable mixture (without lettuce leaves) in alluminium foil and bake in a hot oven at 200 degree c (400 degree f) for 1 hour.
   9. Serve with green and garlic chutneys and sweet and sour sauce, oil and sev.