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Oil-free Gujarati Undhiyu ( No Onion, No Garlic)

Dedicated To All gujaratis
Oil-free Gujarati Undhiyu ( No Onion, No Garlic)
Oil-free Gujarati Undhiyu ( No Onion, No Garlic)
  • Prep time
  • Cooking time
  • Serves3 Person(s)
  • CategoryVeg
  • Cuisine TypeBrunch, Indian
  • Good for Brunch , Lunch
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About this Recipe

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. Specially on the day of Makar Sankranti in Gujarat, the Gujaratis over there make this special dish for brunch and enjoy the kite flying in terrace with having this dish into terrace itself with family and friends!😉 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! On this Makar Sankranti, do try this oil-free Undhiyu if you haven't tried it before! Serve it with puris and enjoy your brunch!

Ingredients & Quantity
  • 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
  • Water to make stiff dough
  • Dry Masala:
  • 1 1/2 cup chopped coriander leaves
  • 2 tsp finely chopped green chillies
  • 2 tbsp desiccated coconut
  • 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 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
  • Serving:
  • 1 tbsp finely chopped coriander leaves to garnish
  • Puris to serve with
How to cook?
  1. Muthiya balls preparation:
  2. Mix all ingredients, make stiff dough.
  3. Form into small round dumplings.
  4. Steam them into steamer for 10-15 mins.Keep aside.
  5. How to proceed:
  6. In a large mixing bowl mix all the ingredients of 'Dry Masala' and mix it well.Keep aside.
  7. Fill this masala into eggplants and keep them aside.
  8. Rub other veggies except cabbage into this masala and keep them aside for 30 mins to marinate.
  9. 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.
  10. Now microwave cabbage for 5 mins and eggplants for 15 mins and keep them aside.
  11. Now into large nonstick kadhai, add all the veggies first and mix well.
  12. Add steamed muthiya and eggplants and mix it very carefully.
  13. Garnish it with coriander leaves and serve hot with puris!
  14. Oil-free Gujarati Undhiyu ( No Onion, No Garlic)
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