Traditional Indian food is pure bliss. Each and every region has a unique set of recipes that take our taste buds on a delightful trip. Umbadiyu is one of the popular dishes in the state of Gujarat, enjoyed when the temperature drops. Although it sounds like “Undhiyo”, it is not the same. For Umbadiyu you need limited masalas and ingredients compared to Undhiyo. In addition, Umbadiyu is always cooked in an earthen pot, buried in the ground.
Also read: Bored of your usual Phulkas? Give them a colorful twist with celebrity chef Saransh Goila’s recipes
Umbadiyo has a rich smoky aroma and taste. (Image source: Shikha Desai)
Celebrity chef Saransh Goila demonstrated the step-by-step recipe for “Umbadiyu” in her latest Instagram Story. In the caption, he said, “Umbadiyu is cooked in a pot partially underground or above ground and covered entirely from all sides with leaves, cow dung, and wood and then burned.” For this, vegetables are seasoned with basic garlic and green chilies, then baked in a pot, wrapped tightly in Kalar and Komboi leaves, available only in winter, Goila added.
Ingredient:
1) Wild beans / green papdi – 2 kg
2) Potatoes – 500 gm
3) Baby brinjal – 500 gm
4) Sweet potato – 500 gm
5) Purple yam / kand – 500 gm
Umbadiyu Masala
1) Green Garlic – 500 gm
2) Fresh coriander – 500 gm
3) Green chili – 15 to 18 pieces
4) Fresh Turmeric – 4 inches
5) Sea salt to taste
6) Lemon juice – 8 tablespoons
Umbadiyu making process:
1) Wash and dry vegetables including Surati beans, potatoes, young sweet potatoes, sweet potatoes and purple sweet potatoes.
2) Cut the vegetables into chunks and make a slit in the middle, but don’t cut the whole root.
3) Now, prepare the chili sauce. For this, put the green garlic, fresh coriander, green chili, fresh turmeric, sea salt, and lemon juice in a blender.
4) Pour the chili sauce you prepared into the cut vegetables.
5) Sprinkle some sea salt over the vegetables and beans. Add the crushed peanuts, remaining oil and chili sauce and mix well.
6) In the pot, add the Kalar and Kamboi leaves on the base, stuff the pre-printed vegetables in the pot and cover with foil.
7) Roast for 40 minutes
Watch:
Attractive enough? Don’t forget to try this if you happen to be visiting Gujarat in winter.
