Prep time: 30 to 40 minutes
Cooking time: 50 to 60 minutes
- 2 sweet potatoes
- 8 small red potatoes
- 1-1/2 cup purple yam (ratalu)
- 2 cups surti papdi
- 1 cup surti lilva dana
- 1 cup tuvar lilva dana
- 4 small eggplants (optional)
- 8 to 9 green chilies
- 2 inch piece ginger
- 1 tablespoon ajwain
- 2 tablespoons oil
- Gram flour sev to sprinkle
- Salt to taste
- Few cabbage leaves
- Green chutney (check my blog for recipe)
- Garlic chutney (check my blog for recipe)
- Kotha chutney (check my blog for recipe)
- Wash and peel the sides of surti papdi, but leave it whole and don't cut.
- In a food processor, add chopped tuvar lilva, surti papdi lilva, green chili and ginger. Don't make it into a paste - roughly chop. Mix it with surti papdi and one tablespoon oil.
- Cut the small potatoes in two pieces. Then, cut the sweet potatoes to the same size.
- In the variation, I didn't use eggplant, but you make two cross silts on the small eggplants prior to adding them in step 5. I used frozen purple yam. You may use frozen or fresh - depending on availability.
- In a bowl, add cut potatoes, sweet potatoes and purple yum. Add salt, ajwain and one tablespoon oil. Mix together very well.
- Wash the matla under tap water and arrange some cabbage leaves on the bottom and sides of matla.
- Add half of the surti papadi mixture as the first layer, then add the potato, sweet potato and purple yam mixture.
- Add the other half of the surti papdi mixture on top.
- Cover it all with cabbage leaves.
- Put the clay lid on the matla and seal the lid and matla with flour paste so the moisture stays in.
- Cook on the stove for 45 to 50 minutes in medium high heat.
- Remove the seal with a knife and open the lid. The undhiyu is ready to serve. You may keep the pieces whole or traditionally mesh everything (I kept it whole).
- Add green chutney, garlic chutney and kotha chutney on the undhiyu. If you like, you may also drizzle sesame oil on top.
- Sprinkle some sev and serve hot.