Oonbhariu

* Parsee Roast Root Vegetables *

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This dish (also called umberio, or oberu) brings a whole new meaning to Indian vegetables, which are often stewed, and even overcooked. A slow-baked Parsee vegetable dish from Gujarat, it evolved from the stew called Undhui. In the absence of the modern oven (still unavailable to many Indians) a pit is dug in the earth and lined with charcoal. When the coals are white hot, the lidded pan is lowered onto them, covered with more burning charcoal and left to slowly 'bake' for several hours. Parsees consider this dish their masterpiece to which they often add meat and especially quail. A selection of vegetables from plantain, mooli (white radish), sweet potato, baby aubergine, gourd, courgette, shallot, whole garlic, new potato, parsnip and carrot are stir-fried in a base of lovage seeds, cumin seeds, asafoetida and turmeric. This coats the vegetables with a golden glaze - note the ruby-like beetroot, added after the coating to enhance the already superb appearance. The dish is then oven-roasted, making it arguably the best Parsee vegetable speciality.

SERVES

4 as an accompaniment

INGREDIENTS

450g (1lb) exotic mixed vegetables, weighed after preparation (see step 1)
4 tablespoons vegetable oil
1 teaspoon lovage seeds
2 teaspoons cumin seeds
10-12 fresh or dried Curry Leaves (optional)
1 teaspoon turmeric
1/2 teaspoon asafoetida
1 unvinegared, cooked peeled beetroot, cut into 4cm (11/2 inch)) cubes
2-4 green chillies, whole with stems removed (optional)
salt, to taste

METHOD

Prepare and trim the vegetables, cut into in shape that you like. The baby aubergines look nice when cut lengthwise, but kept in one piece (so that the steam end is still whole).
Heat the oil in a karahi or wok. Add the seeds, curry leaves, if using, turmeric and asafoetida and stoir-fry for 30 seconds. Now turn of th eheat and add all the vegetables except for the beetroot, and stir to coat them with the mixture so that they look golden. (This can be done a couple of hours before steap 3).
To cook, place the vegetables in an oven tray so that they are closely packed together, one layer deep. Place the beetroot at random across the tray. Roast in a preheated oven, 190C / 375F /Gas 5, for 25-35 minutes. You may need to baste the vegetables with oil from the bottom of the oven tray, and roast a while longer.
Sprinkle the vegetables with salt and serve straight from the oven tray if it is attractive enough.

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