The Many Lives of a One-Pot Meal

Bhavna: What are Popti parties?

Rajni : Yes, same question! It seems like a non-vegetarian version of ubadiyu.

Seema: Not to offend anyone on this group, but this is just to differentiate between two very similar dishes. Popti is a winter one-pot meal made with chicken and eggs and as one can see, it is made surrounded by fire. Ubadiyu is also a one-pot meal but is vegetarian and made with papdi and root vegetables. It is cooked in a big earthenware pot (approx. 12 kgs per pot) and cooked without oil or water.

Rajni: [Making] Ubadiyu itself is a lot of work. As is undhiyu. Hats off, Seema, for doing such hard work. 

Maria: Yes, they’re from two  different communities /states.

Seema: Thank you Rajni. Undhiyu is cooked at home and Ubadiyu is made by our team in Valsad. The leaves which grow wild off the highway in winter are used to enhance the taste of Ubadiyu that you had. Thank you from Trupti and me for your kind words. We are passionate about food and even more about making people aware of our Gujarati cuisine.

Rajni: Keep up the good work. Really think you both are doing amazing work. 

Seema: Popti is available in the interiors of Maharashtra and on the border of Maharashtra and Gujarat. Ubadiyu is available only on the highway from Mumbai to Surat. Though we can proudly say that we were one of the first ones to bring Ubadiyu to the homes of people in Mumbai.

Kala: Thank you. When am I going to taste it? Where do I go? Or share a recipe!

Supriya: True, Popti is similar to Ubadiyu, also cooked similarly but with eggs and/ or chicken. Usually Popti parties are arranged on farm lands in sync with the  original concept of farm-to-plate along with poultry products. Popti luncheons have been happening for a long time and were popular among the farmhands, especially in Maharashtra. However, now, it has extended to a proper winter business and served with other food like bajri bhakri loni,thecha, taak, and so forth. They do arrange only vegetarian Popti too.

On the other hand, Ubadiyu is from Gujarat, vegetarian only. It was mainly made by the tribals so it was not refined through cutting or chopping, and uses spices similar to Popti. Both are cooked in earthenware, an unrefined way of cooking with fresh farm products that adds to the flavours which cannot be matched in our modern kitchens .