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Oil-free Gujarati Undhiyu

Jun-13-2017
Dhara Shah
20 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Oil-free Gujarati Undhiyu 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.  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!

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Gujarat
  • Pressure Cook
  • Steaming
  • Microwaving
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. Muthiya balls:
  2. 1 cup handwa flour mix
  3. 1/2 cup chopped fenugreek leaves
  4. 1 tbsp red chilli powder
  5. 1 tsp turmeric powder
  6. 1/2 tsp Asafetida
  7. 1 tsp sugar
  8. Salt to taste
  9. Pinch of soda 
  10. Dry Masala:
  11. 1 1/2 cup chopped coriander leaves
  12. 2 tsp finely chopped green chillies
  13. 2 tbsp coconut powder
  14. 3 tsp Red chilli powder
  15. 1 1/2 tsp turmeric powder
  16. 4 tsp coriander powder
  17. 2 tsp garam masala
  18. Salt to taste
  19. 2 tsp sugar
  20. Veggies:
  21. 1 cup surti surati beans (fresh vaal) , stringed , whole
  22. 1 cup  Coccinia grandis long slices
  23. 1 cup chopped raw bananas , unpeeled
  24. 1/2 cup peas
  25. 1 cup cabbage (white and purple)
  26. 3- 4 brinjal (baingan / eggplant) , slit
  27. 1 tbsp finely chopped Coriander leaves

Instructions

  1. Muthiya balls:
  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 very carefully.
  13. Garnish it with coriander leaves and serve hot with puris or rotis.

Reviews (1)  

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Tanya Chauhan
Jun-15-2017
Tanya Chauhan   Jun-15-2017

Awesome...

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