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.

Note: You could store muthiya balls into freezer in airtight container for 15-20 days and reuse them.