How to Make the Oona Oontan poke bowl (Oono) Recipe Ingredients For the filling: 1.5 cups of flour 2.5 teaspoons salt 3 cups of water 2 tablespoons butter 3 tablespoons olive oil 2 cups of chopped onions, finely chopped 1.25 cups of tomatoes, peeled and chopped 2.25 onions, thinly sliced 1.75 carrots, diced 1 teaspoon coriander seeds 1 teaspoon curry powder 1 teaspoon ground cumin 1 teaspoon turmeric 1 teaspoon cayenne pepper For the vegetables: 1 small onion, finely sliced 2 cloves garlic, minced 1 tablespoon chopped coriand pepper, to taste 1 tablespoon dried ginger 1/2 cup chopped tomatoes, canned 2 cups vegetable broth, plus more for serving 2 cups chopped cabbage 1 cup chopped green peas, canned 1 cup shredded carrots, cut into bite-sized pieces 1/4 cup chopped parsley 1 cup finely chopped coriolis 1/3 cup chopped spinach 1 tablespoon olive oil For the topping: 1 teaspoon ginger paste (optional) 2 teaspoons coriis paste (or coriands paste, as it is called in the US) 1/8 teaspoon turkish spice (or to taste) 1 tablespoon cayenol (or more if you want to spice things up) 1 teaspoon cinnamon, ground (to taste) Method Heat the olive oil in a large skillet.
Add the chopped onions and sauté until they turn a golden color.
Add a pinch of salt and a little more to the pan to bring the liquid to a simmer.
Add chopped tomatoes and cook for a minute.
Add onions and cook a few minutes more.
Add corianders paste and cook until they soften.
Add curry powder, corians paste, cumin and cayennes paste.
Stir to combine and add the curry powder.
Season with salt and pepper.
Add water and the butter and stir well.
Simmer the vegetables for a few more minutes.
Season to taste with salt, pepper and some ground cayenes.
Add salt, vinegar and cilantro if desired.
Notes If you are using canned tomato paste instead of the raw ones, you will need to add 1 tablespoon of olive oil for each 2 cups.
If you’re using the canned tomatoes, you can add 1/16 teaspoon of turkish powder to the cooking liquid to help them cook a little faster.
Notes The Oona poke bowl is made with chopped onions.
You can also make it with tomatoes, green peas or chopped spinach.
It can also be made with vegetable broth.
To make the filling, simply add the ingredients listed above to a medium saucepan and bring to a boil over high heat.
Once the sauce is boiling, add in the tomatoes, coriains, coriolises and curry powder to make a paste.
When the mixture is hot, add the water to the sauce and whisk it together to make it thick.
Remove the sauce from the heat and let the mixture cool completely before adding in the vegetables.
The vegetable broth is optional.
To prepare the toppings, use the same steps described above to make an oontan.
You will want to make sure to add a little salt to the vegetables to keep the soup from getting too salty.
Notes To make oontans, you need to buy them at Indian grocery stores.
The ingredients are generally more expensive than the ones found in supermarkets.
If the ingredients are not listed, you may have to purchase them at your local Indian grocery store.
If it is not available at your store, you’ll need to make your own from scratch.
This oontang recipe is adapted from a recipe I made for my husband and his wife.
Recipe Notes If using fresh ingredients, you would also need to soak them in hot water for about 2-3 minutes.
They will keep for about 3-4 days in the fridge.
You may also add a bit of salt to them as needed.
This recipe is a vegetarian version.
Nutrition Facts Oontang Recipe Amount Per Serving Calories 607 Calories from Fat 198 % Daily Value* Total Fat 23g 35% Saturated Fat 14g 60% Cholesterol 153mg 57% Sodium 1460mg 37% Potassium 735mg 18% Total Carbohydrates 33g 13% Dietary Fiber 9g 24% Sugars 10g Protein 26g 56% Vitamin A 20.8% Vitamin C 20.3% Calcium 15.9% Iron 7.4% * Percent Daily Values are based on a 2000 calorie diet.