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.