The oondhiyo frenzy always stays alive at a Gujarati’s kitchen. This experimental dish is a medley of the surti green oondhio. The marinating is the concoction of all the green ingredients with an explosive flavor of green garlic. For the grill I have used pretty pink yam and the humble bottle gourd.
Ingredients-For the marinade-
1 bowl boiled tuver dana (pigeon peas)
1 bowl boiled surti papdi beans
1 cup freshly chopped coriander
1 lime squeezed
1 small bunch chopped green garlic
4-5 chopped green chillies
1 small piece of chopped ginger
Salt as per taste.
For the grill-
6-8 small chunks of pink Yam (Suran)
8-10 small discs of bottle gourd.
How to proceed-
Blend all the ingredients of the marinating in a food processor.
Keep it aside in a bowl.Marinate yam chunks and Bottle gourds discs in a separate bowl. Refrigerate it for 2 hours in the fridge and then grill it on a grill pan with sprinkle of oil.
Squeeze lime juice and relish it when its still hot.