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

Oil-Free Gujarati Undhiyu ( No Onion, No Garlic) - Plattershare - Recipes, food stories and food lovers
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!
4.30 from 4 votes
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Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Served As: Brunch, Lunch
Recipe Cuisine Type: Brunch, Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 3

Ingredients
 

  • Muthiya Balls: muthiya balls
  • 1 cup Flour handwa mix
  • 1/2 cup Fenugreek chopped
  • 1 tbsp red chili powder
  • 1 tsp Turmeric Powder
  • 1/2 tsp asafoetida
  • 1 tsp Sugar
  • 1-2 tsp Salt or as per taste
  • Pinch Soda
  • to Water or dough make stiff dough
  • Masala dry
  • 1 1/2 cup Coriander chopped
  • 2 tsp Green Chillies finely chopped
  • 2 tbsp Desiccated Coconut
  • 3 tsp red chili powder
  • 1 1/2 tsp Turmeric Powder
  • 4 tsp Coriander Powder
  • 2 tsp Garam Masala
  • 1-2 tsp Salt or as per taste
  • 2 tsp Sugar
  • Veggies
  • 1 Cupâ Surati Beansâ fresh vaal , stringed , whole cupâ surati beansâ
  • 1 cup Coccinia Grandis long slices
  • 1 cup Chopped Rawâ Bananasâ unpeeled chopped rawâ bananasâ
  • 1/2 cup Peas
  • 1 cup Cabbage white and purple
  • 3- 4 Brinjal baingan / eggplantâ , slit â
  • Serving
  • 1 leaves Coriander tbspâ finelyâ chopped garnish
  • to Serve puris with
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Instructions
 

  • Muthiya balls preparation:
  • Mix all ingredients, make stiff dough.
  • Form into small round dumplings.
  • Steam them into steamer for 10-15 mins.Keep aside.
  • How to proceed:
  • In a large mixing bowl mix all the ingredients of 'Dry Masala' and mix it well.Keep aside.
  • Fill this masala into eggplants and keep them aside.
  • Rub other veggies except cabbage into this masala and keep them aside for 30 mins to marinate.
  • 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.
  • Now microwave cabbage for 5 mins and eggplants for 15 mins and keep them aside.
  • Now into large nonstick kadhai, add all the veggies first and mix well.
  • Add steamed muthiya and eggplants and mix it very carefully.
  • Garnish it with coriander leaves and serve hot with puris!
    Oil-Free Gujarati Undhiyu ( No Onion, No Garlic) - Plattershare - Recipes, food stories and food lovers

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4.30 from 4 votes
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Dhara Shah
Dhara Shah

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