Where it comes from
The name comes from 'undhu' — upside down. Traditionally an earthen pot was buried mouth-down in a pit with a fire lit over it, and the winter's vegetables cooked slowly in their own steam overnight.
Method
- 1
Make the green masala
12:00Mix coconut, coriander, chilli-ginger paste, sugar, salt and spices into a thick stuffing.
- 2
Stuff
15:00Slit brinjals and potatoes and pack them with the masala.
- 3
Fry the muthiya
15:00Deep or shallow fry the fenugreek dumplings until golden.
- 4
Layer and steam
45:00Layer papdi at the bottom, then roots, then stuffed vegetables. Cover tightly and cook on the lowest flame without stirring.
- 5
Fold in muthiya
10:00Add the muthiya in the last ten minutes so they stay soft but intact.
Cook's notes
- Do not stir — shake the pot instead, or the vegetables collapse.
- Made for Uttarayan in January when Surti papdi is at its sweetest.
