Step-by-Step Instructions

1. 1.Prepare Green Paste (Masala)

   In a mortar and pestle, grind green chilies, fresh cilantro, shredded coconut, peeled garlic cloves, ginger, and curry leaves into a fine paste. Set aside.

2. 2.Prepare Muthia (Fenugreek Dumplings)

   In a bowl, combine whole wheat flour, chickpea flour, chopped fresh fenugreek leaves, red chili powder, turmeric powder, and salt. Add 2 tablespoons of oil and enough water to knead into a firm dough. Form the dough into small, bite-sized dumplings (Muthia).

3. 3.Stuff Vegetables

   Make slits in the small eggplants and small potatoes, ensuring not to cut all the way through. Carefully stuff each eggplant and potato with the prepared green paste.

4. 4.Prepare the Cooking Pit

   Dig a circular pit in the ground, approximately 1.5-2 feet deep and wide enough to comfortably fit the clay pot.

5. 5.Assemble the Undhiyu Pot

   In a large clay pot, spread a layer of rice at the bottom. Arrange the stuffed eggplants, stuffed potatoes, and muthia evenly over the rice. Add the remaining main vegetables: cubed sweet potatoes, green beans, green peas, cubed pumpkin, broccoli florets, chopped carrots, corn pieces, cubed purple yam, sliced lotus stem, and sliced raw bananas. Pour 1/2 cup of oil over the vegetables. Sprinkle cumin seeds, mustard seeds, sesame seeds, turmeric powder, red chili powder, coriander powder, garam masala, salt, star anise, cinnamon stick, and cloves. Add any remaining green paste and 1-2 cups of water.

6. 6.Seal and Bury the Pot

   Cover the mouth of the clay pot with a clean cotton cloth, then place the lid on top. Secure the lid and cloth tightly with a rope. Carefully lower the sealed pot into the prepared pit. Cover the pot completely with the excavated soil, ensuring no gaps.

7. 7.Begin Underground Cooking

   Build a bonfire directly over the buried pot using logs. Maintain a consistent fire for approximately 3-4 hours. The steam escaping from the pot indicates the cooking process. The long, slow cooking allows the vegetables to become tender and absorb all the rich flavors.

8. 8.Uncover and Serve

   After 3-4 hours of cooking, carefully extinguish the fire and remove the soil from around the pot. Lift the hot pot from the pit. Untie the rope and remove the lid and cloth. The Undhiyu should be perfectly cooked, tender, and aromatic. Serve the hot Undhiyu in individual plates, garnished with fresh cilantro and a squeeze of lemon. Enjoy this traditional feast with puri or roti.