What is the technique for making 'undhiyu', the Gujarati winter vegetable casserole, using the traditional 'matla' (earthen pot) method?

Question

What is the technique for making 'undhiyu' in a traditional 'matla' (earthen pot)? Learn about this Gujarati winter vegetable casserole.

Answer 1

Undhiyu, traditionally cooked in an earthen pot called a 'matla', involves layering seasoned vegetables like eggplant, potatoes, green beans, and muthia (steamed dumplings) inside the pot, sealing it, and slow-cooking it upside down over a fire. This method imparts a unique smoky flavor and tender texture to the dish.

Detailed Explanation:

Making Undhiyu in a matla is a labor of love, but the results are worth it. Here's a step-by-step guide:

1. Prepare the Vegetables: Wash and chop the vegetables. Traditionally used vegetables include small eggplants (bharvan baingan), baby potatoes, green beans (papdi), pigeon peas (tuvar lilva), and sweet potatoes. Some variations also include yam and plantain.

2. Make the Muthia: Muthia are steamed dumplings made from chickpea flour (besan), spices, and fenugreek leaves (methi). Prepare the muthia dough, shape them into small logs, and steam them until cooked through. You can also shallow fry them for a richer flavor.

3. Season the Vegetables: In a large bowl, combine all the chopped vegetables. Add a generous amount of Undhiyu masala (a special spice blend), ginger-garlic paste, green chilies, turmeric powder, coriander powder, cumin powder, sugar, and salt. Mix well to ensure all the vegetables are coated evenly.

4. Layer the Matla: Start by lining the bottom of the matla with banana leaves or spinach leaves to prevent the vegetables from sticking and burning. Then, layer the seasoned vegetables and muthia inside the matla. Alternate between layers of vegetables and muthia, pressing down gently to pack them in tightly.

5. Seal the Matla: Cover the mouth of the matla with a piece of cloth or dough to seal it tightly. This will trap the steam and allow the vegetables to cook evenly.

6. Cook the Undhiyu: Dig a pit in the ground and place burning coals or wood embers at the bottom. Place the matla upside down over the fire, ensuring it is stable. Cover the matla with more coals or embers. Cook for about 2-3 hours, or until the vegetables are tender and cooked through. The cooking time may vary depending on the intensity of the heat.

7. Check for Doneness: Carefully remove the matla from the fire. Let it cool slightly before opening. Check if the vegetables are tender by inserting a fork or knife. If they are still firm, reseal the matla and cook for a little longer.

8. Serve: Gently turn the matla right side up and carefully remove the Undhiyu. Serve hot with puri (Indian fried bread) or roti.

Pro Tip:

If you don't have access to a matla or the ability to cook over an open fire, you can adapt this recipe for a pressure cooker or a large pot on the stovetop. The flavor won't be exactly the same, but it will still be delicious! Reduce the cooking time accordingly.