Oil Free Gujarati Undhiyu Recipe – No Onion No Garlic

Ingredients

• 1 cup Gram flour (besan) or handwa flour mix
• 1/2 cup Methi Leaves (Fenugreek Leaves) chopped
• 1 tablespoon Red Chilli powder
• 1 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Asafoetida (hing)
• 1 teaspoon Sugar
• 1 pinch Cooking soda
• 1-1/2 cups Coriander (Dhania) Leaves chopped
• 2 teaspoons Green Chillies finely chopped
• 2 tablespoons Dessicated Coconut
• 3 teaspoons Red Chilli powder
• 1-1/2 teaspoons Turmeric powder (Haldi)
• 4 teaspoons Coriander Powder (Dhania)
• 2 teaspoons Garam masala powder
• Salt to taste
• 2 teaspoons Sugar (optional)
• 1 cup Avarekalu / Lilva Beans stringed, whole pod
• 1 cup Tindora (Dondakaya/ Kovakkai) sliced
• 1 cup Raw Banana chopped
• 1/2 cup Green peas (Matar)
• 1/2 cup Cabbage (Patta Gobi/ Muttaikose) shredded
• 1/2 cup Purple cabbage shredded
• 3 Brinjal (Baingan / Eggplant) make 4 slits, stem intact
• Coriander (Dhania) Leaves few, chopped

Steps

1. To prepare Oil Free Gujarati Undhiyu Recipe (No Onion No Garlic), prep up with all the ingredients required and proceed with making muthiya.
2. To make muthiya, mix all the ingredients – besan, fenugreek leaves, red chilli powder, turmeric powder, hing, sugar, salt, soda along with some water required to make a stiff dough.
3. Once the dough ahs come together, form small round dumpling of the size of muthiyas.
4. Steam them in a preheated steamer for 10-15 minutes on medium-low heat, or until the dumplings are steamed. Keep aside.
5. In a large bowl, mix all the ingredients of dry masala which include – coriander leaves, green chillies, coconut powder, red chilli powder, turmeric powder, coriander powder, garam masala, salt to taste, sugar and mix them well with a little water just enough to bind it.
6. Fill this dry masala into the eggplants. Similarly, rub the same masala on to other vegetables except cabbage. Keep the veggies to marinate in the masala for 30 minutes.
7. In a pressure cooker, add all the veggies – lilva, tindora, raw banana, and the green peas with a glass (240ml) of water and salt to taste. Pressure cook for 2 whistles and turn off the flame. Allow the pressure to release naturally.
8. Bake cabbage in a preheated oven, at 375 degrees fahrenheit for 10 minutes or till done. You can steam it as well.
9. Bake filled eggplants for about 10-15 minutes in oven at 375 degrees fahrenheit.
10. Now take a large kadai or saucepan and add all the vegetables, except the eggplants and mix well. Adjust water only if required.
11. Add in the steamed muthia and eggplants and give a quick and careful mix. Garnish it with coriander leaves.
12. Serve Gujarati Undhiyu along with Gujarati Puran Poli Recipe, Gujarati Kadhi Recipe – Sweet And Spicy Gujarati Kadhi and some steamed rice and finish the meal with a dessert of Golpapdi Recipe.