Matla Undhiyu (Umbadiyu/ Ubadiyu)

Matla undhiyu is a very popular entree in the southern part of Gujarat. It is also known as umbadiyu or ubadiyu. The dish is comprised of vegetables, which are steam cooked in a traditional matla (clay pot). The deliciously rich veggies are usually enjoyed in winter. Surti papdi and tuvar lilva are required to prepare the veggies and they are only available during the winter months. Here in America, I've made matla undhiyu using a gas stove. If you'd like to buy a matla, it is available via Amazon.

Prep time: 30 to 40 minutes
Cooking time: 50 to 60 minutes
Servings: 4

Ingredients:

• 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)

Directions:

1. Wash and peel the sides of surti papdi, but leave it whole and don't cut.
2. 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.
3. Cut the small potatoes in two pieces. Then, cut the sweet potatoes to the same size.
4. 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.
5. In a bowl, add cut potatoes, sweet potatoes and purple yum. Add salt, ajwain and one tablespoon oil. Mix together very well.
6. Wash the matla under tap water and arrange some cabbage leaves on the bottom and sides of matla.
7. Add half of the surti papadi mixture as the first layer, then add the potato, sweet potato and purple yam mixture. 
8. Add the other half of the surti papdi mixture on top.
9. Cover it all with cabbage leaves.
10. Put the clay lid on the matla and seal the lid and matla with flour paste so the moisture stays in.
11. Cook on the stove for 45 to 50 minutes in medium high heat.
12. 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).
13. Add green chutney, garlic chutney and kotha chutney on the undhiyu. If you like, you may also drizzle sesame oil on top.
14. Sprinkle some sev and serve hot.