Thursday, December 27, 2012

Matla Undhiyu

Matla undhiyu is also known as  Umbadiyu / Ubadiyu in South Gujarat.

Click below to watch the video of matla undhiyu .
                                                                                                                                                                                     

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Thank you.







Ingredients:

Potatoes                   4-5 big
Small eggplant        4 pieces
Purple Yam (ratalu) 1/2 lb
Sweet potatoes         2 pieces
Surati papdi             1 bowl
Tuvar lilva               1 bowl
Green chili               7-8 pieces
Ginger                      2 inch piece
Ajwain                       1 tb spoon
Salt                            2 tb spoon
Gram flour sev to spinkle
1 earthen pot
Few cabbage / lettuce leaves



1. wash and peel the sides of surti papdi. Leave it whole don't cut it.
2. chop Tuvar lilva (pigeon peas), green chilli and ginger in chopper, Make sure you don't make paste and mix it with surati padi.



3. Now cut potatoes in four pieces, make two cross slit on the eggplant ( ravaiya) and cut Ratalu ( purple Yam) in big pieces.
4. Add salt, ajwain and one tea spoon oil and mix together very well.


4. Wash the earthen pot under tap water.




5. Now arrange some cabbage leaves on the bottom and sides of earthen pot.


6. Add surati papdi mixture as first layer.


7. Now add potato, eggplant and purple yam mixture for the second layer.


8. Add surti papdi mixture final layer.
 

9. Now cover all the mixture with cabbage leaves/ lettuce leaves.
 

10. Now put the clay lid on the pot.


11. Seal the lid and pot with flour paste. So the moisture with stay in.  

12. Now prepare for fire. I used my fire place but if you don't have that option then you can put two bricks side by side and put wood block in the middle and make fire. Or you can also cook the pot on the propane stove.








13. Let it cook for 45-50 minutes. Don't worry about burning. Little bit burning will give you that authentic smokey taste.
 
14. Remove the seal with knife and open the lid. Undhiyu is cooked now. You can keep the whole pieces but traditional mesh everything, dont remove the skin.

15. Now add sessame oil, green chuteny, garlic chuteny and kotha chuteny ( if you don't have kotha chuteny then you can use tamerind chuteny) in it. 
16. Now sprinkle some sev, serve hot with all the three chuteny on the side and enjoy.














6 comments:

  1. My God! You just blew my mind! I am going to try this today on gas stove what to do...

    thanks very much...since where I live people have not heard of lilva beans, I will use snow peas and green peas...

    Thanks very very much!

    ReplyDelete
    Replies
    1. Lilva beans is also known as pigeon peas or Tuver beans. It has very nice test. You can use to enhance the test. But traditionally In matla Undhiyu, they don't use Lilva/ tuver beans. So you can omit that in your recipe. Don't substitute with Peas perticular for this recipe.

      I hope this helps.. :)
      Happy Cooking!!

      Delete
  2. Dear Rinku ji,
    Kindly see # 15 in your recipe.
    You have said add sesame oil and the 3 chutneys...
    Do you mean to the Undhiyu? Then mix it? Because later you again say serve with the chutneys on the side.

    Hope I will get a reply soon as someone has broguht fresh lilva from Ahmdabad for me and I must use it soon!!

    ReplyDelete
  3. ok... when the undhiyu is done take it out and mash it with fork and add oil and all three chuteny and mix it very well. then you can serve with chuteny ( again) on the side. some people like to add more flavor to the undhiyu.
    Hope this helps.. let me know if you have any confusion.. and my video for this recipe is coming soon.. so stay tuned.. :)

    ReplyDelete
  4. Thank you so much Rinku for submitting Undhiyu Recipe to our #NationalUndhiyuDay event.

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    ReplyDelete
  5. Traditionally instead of Lettuce leaves , KALHAAR pland leaves are used.
    So is there any possibility of finding those plant leaves outside India as they enhane the taste and fragrance to the entire recipe.
    Please reply.
    Thankyou.

    ReplyDelete

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