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Bengali Oondhiya Recipe

OONDHIYA

🥘 Bengali Oondhiya Recipe Making

(A Bengali twist on the classic Gujarati Undhiyu – hearty, rustic, and flavorful!)

This Bengali Oondhiya combines the soul of Gujarat’s vegetable medley with the heart of Bengal’s spice artistry. Seasonal vegetables are slow-cooked in mustard oil, panch phoron, and a touch of coconut and mustard paste, giving the dish a unique East-meets-West Indian flavor.

🌿 Ingredients

Vegetables (cut into medium chunks):

  • Brinjal (eggplant) – 1 small

  • Potatoes – 2 small

  • Sweet potato – 1 small

  • Green peas – ½ cup

  • Pumpkin – ½ cup

  • Carrot – 1 medium

  • Raw banana – 1

  • Beans – 8–10

For the Masala Paste:

  • Mustard seeds – 2 tbsp

  • Poppy seeds – 1 tsp

  • Grated coconut – 2 tbsp

  • Green chillies – 2

  • Ginger – 1 inch

  • Garlic – 3 cloves (optional)

  • Turmeric powder – ½ tsp

  • Water – as needed

Other Ingredients:

  • Mustard oil – 3 tbsp

  • Panch phoron (Bengali five-spice mix) – 1 tsp

  • Bay leaf – 1

  • Tomato – 1 (chopped)

  • Salt – to taste

  • Sugar – ½ tsp

  • Water – as needed

  • Fresh coriander leaves – for garnish

👩‍🍳 Preparation

1. Prepare the Masala Paste

  • Soak mustard and poppy seeds in warm water for 15–20 minutes.

  • Grind with green chillies, coconut, ginger, garlic, and turmeric into a smooth paste.

2. Fry the Vegetables

  • Heat mustard oil in a large kadhai till it smokes lightly.

  • Add potatoes, brinjal, pumpkin, and sweet potato; fry lightly until golden. Remove and set aside.

3. Temper and Sauté

  • In the same oil, add panch phoron and bay leaf.

  • When they crackle, add the ground masala paste.

  • Fry on medium flame till oil separates and raw aroma fades.

4. Combine and Cook

  • Add chopped tomatoes, salt, and sugar. Stir well.

  • Add all the fried vegetables and green peas. Mix to coat evenly with masala.

  • Add about ½ cup of water, cover, and cook on low flame for 15–20 minutes, stirring occasionally, until vegetables are soft and flavours have melded.

5. Finish and Serve

  • Drizzle a teaspoon of mustard oil or ghee before serving for extra aroma.

  • Garnish with fresh coriander leaves.

🍛 Serving Suggestion

Serve Bengali Oondhiya hot with steamed rice, luchi, or paratha.
It makes a wholesome vegetarian main course that celebrates the best of both Bengali and Gujarati kitchens.

💡 Pro Tips

✅ Use seasonal winter vegetables for authentic Undhiyu-like variety.
✅ Adjust the mustard paste’s intensity — more for pungency, less for mildness.
✅ Slow cooking helps the vegetables absorb the masala perfectly.