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Monday, March 7, 2022
POPTI - ALIBAG
Gujarat has it’s #Umbadiyu while the Maharashtra coastal belt has a similar preparation named #Popti. Essentially similar in terms of technique I did find a few differences. Both are as rustic as they can be and I was told that ideally this is an evening event – where families and friends get together and the fire adds to the atmosphere.
The essential ingredient is Vaal (Field Beans), that are available in abundance during the winters. While I have not heard of a chicken version of Umbadiyu (they may exist), Popti depending on the need could have marinated chicken and Whole Raw Eggs too. I suppose the bird is used since the cooking time would be similar to the vegetables and red meat therefore is avoided.
The Clay pots are first layered with the leaves and stems of another common wild plant – Bhambudi (Cyathocline Purpurea). The vegetables viz. Sweet Potatoes, Whole Green Peas (with the casing), Potatoes, Vaal (Field Beans), Whole brinjal, Yam is put in the pot. The seasoning was sea salt and Carom Seeds. The chicken pieces marinated with garlic and ginger were packed in small packets of banana leaves and those went in too along with the Raw Eggs. The pot is once again sealed with the Bhambudi leaves and turned upside down. Firewood and dry shrubs are placed on the pots and lit.
Hot food will be ready in a while and while local folk might have a drink with a local alcohol produce, this group was happy with their Beer and Rum/ThumsUp combinations.
The Gujarat folk typically use Indian Nettle leaves and the spice mix would have chillies too. They like it hot.
I must thank Kamal Shah for organising this where we had a glimpse of how rustic things would have been earlier (LIVE) and that people in these regions have kept alive those traditional methods.
That was one splendid day at Alibag along with this motley group of food enthusiasts.
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