Wholesome Oil-Free Gujarati Undhiyu: A Sattvic Delight Without Onion and Garlic

Oil-Free Gujarati Undhiyu Recipe – No Onion No Garlic

Undhiyu, a beloved traditional dish from Gujarat, is a celebration of flavors and textures, bringing together a medley of seasonal vegetables and fragrant spices. This particular version is oil-free and crafted without onion and garlic, making it suitable for a Sattvic diet. It’s a wholesome dish that’s not only nutritious but also captures the essence of Gujarati culinary traditions.

Ingredients

Nutritional Information (Per Serving)

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 3

Instructions

1. Prepare the Muthiya:

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   • Start by gathering all the ingredients required for the muthiya. In a large mixing bowl, combine the gram flour (besan), chopped fenugreek leaves, red chili powder, turmeric powder, asafoetida (hing), sugar, salt, and cooking soda. Gradually add water to form a stiff dough.
   • Once the dough is well mixed, shape it into small round dumplings, similar in size to traditional muthiyas.
   • Place the dumplings in a preheated steamer and steam for 10-15 minutes on medium-low heat, or until they are cooked through and firm. Set the steamed muthiyas aside.

2. Prepare the Vegetable Masala:

   • In another large bowl, mix together the dry masala ingredients, including chopped coriander leaves, finely chopped green chilies, desiccated coconut, red chili powder, turmeric powder, coriander powder, garam masala, salt, and sugar.
   • Add just enough water to bind the mixture. This will create a flavorful paste to coat the vegetables.
   • Fill the slits in the brinjals with the prepared masala and rub the remaining masala over the other vegetables, excluding the cabbage. Allow the veggies to marinate for 30 minutes to absorb the flavors.

3. Cooking the Vegetables:

   • In a pressure cooker, combine the marinated vegetables, including the lilva beans, sliced tindora, chopped raw banana, and green peas. Add a glass (240ml) of water and salt to taste.
   • Pressure cook the vegetables for 2 whistles, then turn off the flame and let the pressure release naturally.

4. Bake the Cabbage:

   • Preheat your oven to 375°F (190°C). Place the shredded cabbage on a baking sheet and bake for 10 minutes or until tender. Alternatively, you can steam it if preferred.

5. Bake the Eggplants:

   • Place the stuffed brinjals on a baking sheet and bake for 10-15 minutes at 375°F (190°C), or until they are tender and flavorful.

6. Final Assembly:

   • In a large kadai or saucepan, combine all the cooked vegetables except for the eggplants. Mix well and adjust the water if needed.
   • Gently fold in the steamed muthiyas and baked eggplants, ensuring everything is well combined but be careful not to break the muthiyas. Garnish the dish with fresh coriander leaves.

7. Serve:

   • Serve the oil-free Gujarati Undhiyu hot alongside traditional accompaniments such as Gujarati Puran Poli, Sweet and Spicy Gujarati Kadhi, and steamed rice. For a delightful ending, enjoy with a dessert like Golpapdi.

This vibrant and aromatic dish encapsulates the essence of Gujarati cuisine while remaining healthy and satisfying. The combination of diverse vegetables and spices in this oil-free Undhiyu makes it not only a delicious choice for your meals but also a perfect way to enjoy the bounty of seasonal produce. Enjoy your cooking adventure!