Warli Undhiyu-Style Ubadiyu
A slow-steamed medley of seasonal root vegetables, field beans and lentil dumplings, cooked the tribal way in a sealed clay pot over embers.
- Prep
- 45 min
- Cook
- 90 min
- Total
- 135 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 260 kcal
Equipment
- •Earthen pot
- •Firepit or heavy pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 9 g
- carbs
- 38 g
- fibre
- 8 g
- protein
- 6 g
- calories
- 260 kcal
Instructions
- 1
Grind green garlic with coconut, turmeric and a little oil into a coarse masala (spice paste).
- 2
Rub half of this masala into the slit brinjals and set them aside.
- 3
Heat oil in a large earthen pot and add carom seeds.
- 4
Place the sweet potato, purple yam and raw banana at the bottom.
- 5
Add the stuffed brinjals, flat beans and muthiya (seasoned flour dumplings) on top.
- 6
Scatter the remaining masala, salt and a splash of water over the top.
- 7
Cover the pot tightly with a lid. Seal it using dough or a damp cloth.
- 8
Place the sealed pot over low embers or a very low stovetop flame.
- 9
Steam undisturbed for 60-75 minutes. Check once halfway through to make sure there is still moisture.
- 10
Open carefully and mix gently so the vegetables stay whole. Serve hot.
Chef's tips
Layer harder vegetables at the bottom closest to the heat. Sealing the pot traps steam and gives the dish its rich smoky aroma.
Ingredient substitutions
- purple yam → regular yam or extra sweet potato
Storage
Refrigerate for up to 2 days in a covered container.
Reheating
Reheat gently in a covered pan with a few drops of water.
Common mistakes to avoid
- •Adding too much water, which makes the dish soggy instead of gently steamed.
Serving suggestions
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