Ubadiyu or Umbadiyu,

Winter special dish ubadiyu or umbadiyu,

Cooking procees in rock salt make this dish very healthy and delicious!!!

Difference between ubadiyu and undhiyu:

Wild beans are procured from villages as compared to Surati beans used in Undhiyu.

Undhiyu is made on gas, sometimes in pressure cookers, oven to save time or an earthen pot by a patient gastronome but Umbadiyu is always made in an Earthen pot buried in ground, or in rock salt.

Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, Gujarat India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above.

Ingredients

Ginger paste 1 Tablespoon

Garlic paste 1 Tablespoon

Green chilli paste 1 Tablespoon

mint past 1 tablespoon

Salt 1 Teaspoon or to taste

Sesame seeds 1 Tablespoon

Coriander cumin powder 1 Tablespoon

Turmeric powder 1/4 Teaspoon

Red chilli powder 1 Teaspoon

Carom seeds 1 Teaspoon

Finely chopped Coriander leaves 1/2 Cup

Finely chopped green garlic leaves 1/2 cup

Roughly torn Curry leaves stalk 2

Garam masala 1 Teaspoon

Olive oil 1 Teaspoon

Shelled Wild beans 1/2 Cup (Surti Papadi)

fresh or frozen Pigeon Pea OR Frozen Soy bean pods 1/2 Cup

Washed, peeled and diced Sweet potato 1

Washed, peeled and diced Potato 1

Washed, peeled and diced Purple yam 1 Small

Washed, peeled and diced Eggplant 1 Medium

FOR SERVING

Coriander chutney 2 Tablespoon

Besan sev 1/2 Cup

Instructions

Oven Recipe:

GETTING READY

Preheat the oven to 375 degrees F.

Method:

In a large mixing bowl, add and combine together the ginger, garlic and green chilli paste with salt, sesame seeds, coriander cumin powder, turmeric powder, red chilli powder, carom seeds, curry leaves, coriander leaves, garam masala and olive oil. Mix until well combined.

Add in the wild beans, soybean pods, sweet potato, potato, purple yam and eggplant. Mix all the ingredients until well coated and set it aside.

Take a baking tray and grease it with oil. Spoon the above mixture evenly into the baking tray and cover the tray with a foil.

Bake this in the middle rack in the preheated oven for 45 - 50 minutes.

Once done remove the baking tray and get ready to serve.

Rock salt Method:

Heat the rock salt for a ½ hour than place mixture of Umbadiyu in to foil paper wrap them tight make small pack. Place package into pot for 2 hour. And it’s ready to serv.

SERVING

Serve this

ubadiyu hot garnished with coriander leaves, sev, and coriander chutney.