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Oil Free Gujarati Undhiyu Recipe - No Onion No Garlic

Oil Free Gujarati Undhiyu Recipe - No Onion No Garlic

By Admin
Prep Time Total in 60 M
Course Side Dish
Cuisine Gujarati Recipes
Diet No Onion No Garlic (Sattvic)

Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India. The name of this dish comes from the Gujarati words "matlu" meaning earthen pot and "undhu" meaning upside down since they have been traditionally cooked upside down underground in earthen pots fired from above. The dish is made with seasonal vegetables during the winter season.

Ingredients

  • For Muthiya balls:
  • 1 cup Gram flour (besan)
  • or handwa flour mix
  • 1/2 cup Methi Leaves (Fenugreek Leaves)
  • chopped
  • 1 tablespoon Red Chilli powder
  • 1 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Asafoetida (hing)
  • 1 teaspoon Sugar
  • 1 pinch Cooking soda
  • For Dry Masala:
  • 1-1/2 cups Coriander (Dhania) Leaves
  • chopped
  • 2 teaspoons Green Chillies
  • finely chopped
  • 2 tablespoons Dessicated Coconut
  • 3 teaspoons Red Chilli powder
  • 1-1/2 teaspoons Turmeric powder (Haldi)
  • 4 teaspoons Coriander Powder (Dhania)
  • 2 teaspoons Garam masala powder
  • Salt
  • to taste
  • 2 teaspoons Sugar
  • (optional)
  • Vegetables required
  • 1 cup Avarekalu / Lilva Beans
  • stringed
  • whole pod
  • 1 cup Tindora (Dondakaya/ Kovakkai)
  • sliced
  • 1 cup Raw Banana
  • chopped
  • 1/2 cup Green peas (Matar)
  • 1/2 cup Cabbage (Patta Gobi/ Muttaikose)
  • shredded
  • 1/2 cup Purple cabbage
  • shredded
  • 3 Brinjal (Baingan / Eggplant)
  • make 4 slits
  • stem intact
  • Coriander (Dhania) Leaves
  • few
  • chopped

Instructions

Step 1

To prepare Oil Free Gujarati Undhiyu Recipe (No Onion No Garlic), prep up with all the ingredients required and proceed with making muthiya

Step 2

To make muthiya, mix all the ingredients - besan, fenugreek leaves, red chilli powder, turmeric powder, hing,  sugar, salt, soda along with some water required to make a stiff dough

Step 3

Once the dough ahs come together, form small round dumpling of the size of muthiyas

Step 4

Steam them in a preheated steamer for 10-15 minutes on medium-low heat, or until the dumplings are steamed

Step 5

Keep aside

Step 6

In a large bowl, mix all the ingredients of dry masala which include - coriander leaves, green chillies, coconut powder, red chilli powder, turmeric powder, coriander powder, garam masala, salt to taste, sugar and mix them well with a little water just enough to bind it

Step 7

 Fill this dry masala into the eggplants

Step 8

Similarly, rub the same masala on to other vegetables except cabbage

Step 9

Keep the veggies to marinate in the masala for 30 minutes

Step 10

In a pressure cooker, add all the veggies - lilva, tindora, raw banana, and the green peas with a glass (240ml) of water and salt to taste

Step 11

Pressure cook for 2 whistles and turn off the flame

Step 12

Allow the pressure to release naturally

Step 13

 Bake cabbage in a preheated oven, at 375 degrees fahrenheit for 10 minutes or till done

Step 14

You can steam it as well

Step 15

Bake filled eggplants for about 10-15 minutes in oven at 375 degrees fahrenheit

Step 16

 Now take a large kadai or saucepan and add all the vegetables, except the eggplants  and mix well

Step 17

Adjust water only if required

Step 18

Add in the steamed muthia and eggplants and give a quick and careful mix

Step 19

Garnish it with coriander leaves

Step 20

Serve Gujarati Undhiyu along with Gujarati Puran Poli Recipe, Gujarati Kadhi Recipe - Sweet And Spicy Gujarati Kadhi and some steamed rice  and finish the meal with a dessert of Golpapdi Recipe

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