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| Main Ingredients | Surti papdi, Brinjals |
| Cuisine | Gujarati |
| Course | Main Course Vegetarian |
| Prep Time | 51-60 minutes |
| Cook time | 1.30-2 hour |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 250 grams surti papdi
- 4 small brinjals
- 100 grams fresh papdi dana
- 8 small potatoes,halved
- 250 grams purple yam (kand),cut into ¾ inch cubes
- 100 grams sweet potatoes, cut into ¾ inch cubes
- Salt to taste
- 1 teaspoon carom seeds (ajwain)
- 4 tablespoons sesame oil (til oil)
Method
- Dig a pit, put some wood sticks and light them. Trim the surti papdi and slit them open. Slit the brinjals into two without cutting the stem. Place the surti papdi, fresh papdi dana, potatoes, kand, sweet potatoes in a bowl. Mix together salt and carom seeds.
- Stuff some of this into the slits of the brinjals and add the remaining to the other vegetables. Add sesame oil to all the vegetables and mix well. Dip a piece of muslin cloth in water and squeeze to remove excess water. Spread it on the work top and place banana leaves over it. Place all the vegetables over this and cover it up with banana leaves. Bring together edges of the muslin cloth and tie into a potli.
- Take a matla or a matki. Line it with pattal leaves and banana leaves. Place the potli over them and cover up with more banana leaves. Seal the top with atta dough. Place the matla upside down over the burning wood and cook for about one hour. Just before serving break open the matki and bring out the piping hot potli. Open it and serve the undhiyo over banana leaves with wood apple chutney, sweet potato chutney and sev.
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