Oil-Free Gujarati Undhiyu: A Healthy & Flavorful Vegetable Delight (No Onion or Garlic)
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About Oil-Free Gujarati Undhiyu: A Healthy & Flavorful Vegetable Delight (No Onion or Garlic)
Craving a taste of Gujarat without the guilt? This Oil-Free Undhiyu bursts with vibrant flavor and wholesome goodness, a lighter take on the traditional earthen-pot classic.Savor the hearty texture of steamed muthiya dumplings, infused with fenugreek and aromatic spices, mingling with tender eggplant, Surati beans, ivy gourd, and sweet raw bananas. This sattvic, onion- and garlic-free version is a healthy delight.Celebrate any occasion, especially Makar Sankranti, with this flavorful Undhiyu. Serve it with crispy puris for an authentically Gujarati experience you won't forget!
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Recipe Time & More
Prep20 minutes
Cook40 minutes
Total1 hour
Ingredients
Muthiya Dumplings
- 1 cup Handwa Flour Mix
- 1/2 cup Fenugreek Leaves chopped
- 1 tbsp Chili Powder red
- 1 tsp Turmeric Powder
- 1/2 tsp Asafoetida hing
- 1 tsp Sugar
- 1 1/2 tsp Salt or to taste
- 1 pinch Baking Soda
- Water as needed to make a stiff dough
Dry Masala
- 1 cup Coriander chopped
- 2 tsp Chilies chopped, finely, green
- 2 tbsp Desiccated Coconut
- 3 tsp Chili Powder red
- 1 tsp Turmeric Powder
- 4 tsp Coriander ground
- 2 tsp Garam Masala
- 1 1/2 tsp Salt or to taste
- 2 tsp Sugar
Vegetables
Instructions
- In a mixing bowl, combine the handwa flour mix, chopped fenugreek leaves, red chili powder, turmeric powder, asafoetida, sugar, salt, and baking soda.
- Gradually add water and knead into a stiff dough. This will form the base of your flavorful muthiya dumplings.
- Shape the dough into small, round dumplings. Make them bite-sized for easy serving and enjoyment.
- Steam the dumplings in a steamer for 10-15 minutes, or until cooked through. Set aside.
- In a large bowl, combine all the dry masala ingredients: chopped cilantro, green chilies, desiccated coconut, red chili powder, turmeric powder, ground coriander, garam masala, salt, and sugar. Mix well.
- Stuff the slit eggplants with the dry masala mixture. This infuses the eggplant with aromatic spices.
- Coat all the other vegetables (except the cabbage) with the remaining dry masala. Allow them to marinate for 30 minutes to enhance their flavor.
- In a pressure cooker, add the marinated vegetables (excluding cabbage and eggplant) along with 1 cup of water and 1 teaspoon of salt. Pressure cook for 2 whistles. This ensures the vegetables are tender but not mushy.
- Microwave the cabbage for 5 minutes and the stuffed eggplants for 15 minutes, or until tender. Microwaving helps retain the vegetables' vibrant colors and nutrients.
- In a large, non-stick pot or kadhai, combine all the cooked vegetables. Mix gently to avoid breaking them.
- Carefully add the steamed muthiya dumplings and the cooked eggplants to the pot. Mix gently to combine all the elements of the dish.
- Garnish with fresh chopped cilantro and serve hot with puris. Enjoy your healthy and flavorful Oil-Free Gujarati Undhiyu!
Recipe Notes
Good To Know
- To mimic the traditional smoky aroma of undhiyu cooked in an earthen pot, try adding a small piece of charcoal in a bowl, placing it in the center of your cooked undhiyu, drizzling with a few drops of ghee (or vegan butter for a plant-based option), covering tightly for a few minutes, then removing the charcoal.
- If fresh winter vegetables like purple yam, raw banana, or surti papdi are unavailable, substitute with a mix of sweet potato, green beans, and baby potatoes.
- For extra softness in your oil-free muthiya, steam them separately before adding to the vegetable mix.
- Leftover undhiyu can be repurposed as a filling for whole wheat wraps or stuffed parathas.
Expert Tips
- For a richer flavor, roast the vegetables before adding them to the undhiyu. This will deepen their sweetness and add a subtle char.
- Adjust the spice level to your preference by adding more or less green chilies. You can also add a pinch of cayenne pepper for extra heat.
- Garnish the finished undhiyu with fresh cilantro and a squeeze of lemon juice for a burst of freshness.
Storage Instructions
- Store leftover undhiyu in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave before serving.
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Recipe Nutrition
Calories: 276kcalCarbohydrates: 37gProtein: 14gFat: 8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 2280mgFiber: 2gSugar: 5g
Dhara Shah
Articles: 22
4 Comments
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Such a perfect dish! Thank you.
Such a great recipe! Can’t wait to try it.
This is perfect! Can’t wait to taste it.
Absolutely scrumptious! Thanks for the recipe.