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Course Mains - Meat
Prep Time 2 hours
Cook Time 2 hours
Total Time 4 hours
Servings 12 people


For the Undhiyu

  • 250 gram Suran (Elephant Foot Yam)
  • 250 gram Sweet Potato
  • 250 gram Kand (Purple yam)
  • 250 gram Baby Eggplants
  • 250 gram Baby Potatoes
  • 250 gram Surti Papdi (Baby Broad Beans)
  • 250 gram Toor Dal Pods
  • 250 gram Harbhara (Fresh Green Chickpea)
  • 3 Raw Bananas

For the Masala Paste

  • 300 gram Green Garlic Chives
  • 300 gram Coriander
  • 4 tbsp white sesame seeds
  • 2 Coconuts
  • 8 chillies (or more to make it spicier)
  • 1 tsp turmeric powder
  • 1.5 tsp coriander powder
  • 1.5 tsp cumin powder
  • 5 tbsp lemon juice
  • 2.5 tsp salt
  • 1.5 tbsp sugar
  • Water as needed to create thick paste

For the Muthiya

  • 300 gram Big Leaf Methi (Fenugreek - 1 big bunch)
  • 1 tsp cumin powder
  • 2 fingers of ginger
  • 5 -6 green chillies
  • 5 tbsp lemon juice
  • 1.5 tsp sugar
  • 2 tsp salt
  • 0.5 tsp turmeric powder
  • 4 tsp white sesame seeds
  • 0.5 tsp ajwain seeds
  • 0.75 tsp baking soda
  • 150 gram besan (chana flour, approximate measure)
  • 100 ml water
  • Oil for deep frying

For the Meat & Eggs

  • 6 boiled eggs
  • 1 kg boneless mutton
  • 1 tsp ginger garlic paste
  • 0.5 tsp chilli paste
  • 2 tsp lemon juice
  • 2 tsp salt
  • Oil for Sauteeing
  • Water as needed to cook mutton

For the Kebabs

  • 500 gram mutton mince (kheema)
  • 1 tsp ginger garlic paste
  • 1 tsp turmeric powder
  • 1.5 tsp red chilli powder
  • 1 tsp garam masala powder
  • 1 onion, finely chopped
  • 2 tsp salt
  • 2 eggs
  • 6 slices of bread, soaked and crumbled or breadcrumbs
  • 1 small bunch coriander (100 gm)
  • 1 small bunch mint
  • Oil for deep frying

For the Tadka & Smoking

  • 200 gm ghee
  • 4 pieces of coal, for smoking
  • 300 ml oil
  • 3 tsp cumin seeds
  • 3 tsp ajwain seeds
  • 0.5 tsp asafoetida (hing) seeds
  • 250 gram butter


Masala Paste

  • Clean the coriander and remove the hair from the green garlic chives. Chop roughly.
  • Remove the coconut flesh and slice or grate the coconuts
  • Taking all the masala paste ingredients, grind together using just enough water to create a thick, bright green paste.

For the Meat & Eggs

  • Boil the eggs. When cool, peel them and make cuts in them vertically. Stuff with the masala paste.
  • Marinate your boneless mutton with the salt, ginger garlic paste, lemon juice and chilli paste for 30 minutes.
  • In a pan, saute the mutton with oil until brown. Add a little bit of water, cover and cook for about 30 minutes until the mutton is about half cooked - the rest of it will cook when we make the Umbariyu.

For the Kebabs

  • Wash and strain your mutton mince to remove all the water
  • Add in all the spices, onion, soaked and crumbled bread as well as the eggs. Ensure that your mix is soggy but not so wet that you can't form tiny meatballs. If the mix is too soggy add more breadcrumbs. If it is too dry, add another egg. Be sure to check for salt if you make these additions.
  • Make into small balls and deep fry in hot oil until brown and crispy. Set aside.

Prepping the Vegetables

  • Peel and cut the Suran, Sweet Potato and Kand into big 1 inch cubes. Once cut, coat completely with 3 - 4 serving spoons of the masala paste prepared above.
  • Without peeling the bananas, cut into 1 inch cubes. Coat with the masala paste prepared above.
  • Peel the Toor Dal Pods, clean the Harbhara and remove the small string from the Surti Papdi
  • Remove the stalk of the eggplants, making cuts vertically and horizontally and stuff it with the masala paste prepared above.
  • Make cuts into the baby potato (or alternatively cut in half) and coat them also with a generous serving of the masala paste.
  • Once you are done stuffing your vegetables, about half your masala paste should be over. Let the vegetables sit like this to absorb the flavour while you get started on the muthiya.

For the Muthiya

  • Clean the methi and pluck the leaves. Wash and strain or spin in salad spinner to remove all the moisture.
  • Add salt to the methi leaves, mix and set aside on top of a strainer. This will ensure all the water leaves your methi. Be prepared to see your whole mix reduce - this is normal, don't worry.
  • Meanwhile, make a dry paste of all the other ingredients (except for the besan, baking soda and water) in the food processor.
  • Move your methi to another container. Add the spice paste, baking soda and mix well. Add in the besan and the water slowly to create a bhajiya like consistency. The measures for both the besan and water given here are approximates - you may need to add or reduce depending on taste and the quantity/bitterness of the methi.
  • Make one bhajiya and fry on low heat until golden brown. Check the taste. If it is too bitter, add more besan, sugar, salt and water to repair.
  • Fry all the muthiya in the hot oil until golden brown. Set aside.


    For the Umbariyu

    • Before we get started, you first need to make the smoked ghee. To do this, heat up 2 pieces of the coal until red hot. Add these coal pieces into the bowl which has your ghee. Cover and seal the lid with a heavy object. Allow the ghee to smoke for about 5-7 minutes.
    • Taking a big utensil, ideally aluminium add in all your ghee. Now add in the tadka ingredients namely the hing, cumin and ajwain. Saute until golden.
    • Add in the par cooked mutton, surti papdi, harbhara, toor dal pods and about 3 - 4 serving spoons of the masala paste. Mix well, cover and allow this to cook for 15 minutes on a slow flame.
    • When the papdi has only a slight bite to it left, we now add in all the root vegetables namely the potatoes, sweet potatoes, raw bananas and both types of yam. Also add in about 100 ml of oil, 3-4 more spoons of the masala paste as well as some mutton stock.
    • You want enough moisture in the utensil so that things don't start sticking to the bottom but not too much so that you're creating a gravy. Make sure you're mixing gently so that you don't break the mutton. Cover and allow this all to cook for another 20 minutes on a slow flame.
    • When the vegetables are tender (knife goes through smoothly), add in the baby brinjal and the mutton kebabs as well as any masala paste you have left. Add in the rest of the oil and some more stock or water. Mix everything gently to ensure nothing is sticking at the bottom.
    • Cover and allow this all to cook for another 20 minutes on a slow flame. At this point you will be very very hungry - be patient and do not rush!
    • When the brinjal is cooked, add in the muthiya and the boiled eggs into the pan mixing very gently.
    • Heat the other two pieces of coal until red hot. Put your butter into a small steel container. When the coal is hot, put it in the butter and quickly put this container into the vessel containing the Umbariyu.
    • Quickly seal the vessel with foil and the lid, adding weight on top so that the smoke does not escape.
    • Open the utensil after 10 minutes or when it is time to eat!
    • Serve hot with roti or puri's (if you have the strength at this point to make them!). Goes great with bread too though I believe if you say this some Gujarati might come and kidnap you.