Oil-free Gujarati Undhiyu ( No onion, No garlic)

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 a seasonal one, comprising the vegetables that are available on the South Gujarat coastline during the winter season. 

Here I’m representing totally oil-free Undhiyu where haven’t even used a drop of oil of making! Which is also No onion, No garlic recipe! Serve it with puris and enjoy your lunch!

Preparation time: 20 mins, cooking time: 40 mins
INGREDIENTS:

Muthiya balls:

  • 1 cup handwa flour mix
  • 1/2 cup chopped fenugreek leaves
  • 1 tbsp red chilli powder
  • 1 tsp turmeric powder
  • 1/2 tsp asafetida
  • 1 tsp sugar
  • Salt to taste
  • Pinch of soda 

Dry Masala:

  • 1 1/2 cup chopped coriander leaves
  • 2 tsp finely chopped green chillies
  • 2 tbsp coconut powder
  • 3 tsp red chilli powder
  • 1 1/2 tsp turmeric powder
  • 4 tsp coriander powder
  • 2 tsp garam masala
  • Salt to taste
  • 2 tsp sugar

Veggies:

  • 1 cup surti surati beans (fresh vaal) , stringed , whole
  • 1 cup  Coccinia grandis long slices
  • 1 cup chopped raw bananas , unpeeled
  • 1/2 cup peas
  • 1 cup cabbage (white and purple)
  • 3- 4 brinjal (baingan / eggplant) , slit
  • 1 tbsp finely chopped coriander leaves

    STEPS:



    Muthiya balls:

    1. Mix all ingredients, make stiff dough.
    2. Form into small round dumplings.
    3. Steam them into steamer for 10-15 mins.
    4. Keep aside.

    How to proceed:

    1. In a large mixing bowl mix all the ingredients of ‘Dry Masala’ and mix it well.
    2. Keep aside.
    3. Fill this masala into eggplants and keep them aside.
    4. Rub other veggies except cabbage into this masala and keep them aside for 30 mins to marinate.
    5. Then into pressure cooker, add the veggies except cabbage and eggplants with 1 glass water and 1 tsp salt and pressure cook it for 2 whistles. Keep aside.
    6. Now microwave cabbage for 5 mins and eggplants for 15 mins and keep them aside.
    7. Now into large nonstick kadhai, add all the veggies first and mix well.
    8. Add steamed muthiya and eggplants and mix very carefully.
    9. Garnish it with coriander leaves and serve hot with puris.
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