Umbadiyu- famous Gujarati cuisine (clay roasted winter yams and beans )

Recipe: Gujarati Famous Umbadiyu

Umbadiyu is a traditional winter delicacy from Gujarat, especially popular in Surat and South Gujarat. It is made with seasonal vegetables, spices, and cooked slowly to bring out smoky, earthy flavors.

Ingredients

Vegetables (use winter vegetables):
• Purple yam (ratalu) – cubed
• Sweet potatoes – cubed
• Baby potatoes – halved
• Surti papdi (valor beans) – chopped
• Green peas
• Brinjal (eggplant) – large pieces
• Methi muthiya (optional but traditional)

For Green Masala:
• Fresh coriander leaves – 1 cup
• Fresh coconut (grated) – ½ cup
• Green chilies – 2–3
• Garlic cloves – 6–8
• Ginger – 1 inch
• Lemon juice – 1–2 tbsp
• Sugar – 1 tsp (optional)
• Salt – to taste

Dry Spices:
• Coriander powder – 1 tbsp
• Cumin powder – 1 tsp
• Red chili powder – 1 tsp (adjust to taste)
• Turmeric powder – ½ tsp

Other:
• Mustard oil or groundnut oil – 4–5 tbsp
• Ajwain (carom seeds) – ½ tsp

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Method
1. Prepare Masala
Grind all green masala ingredients into a coarse paste. Mix in dry spices and salt.
2. Mix Vegetables
In a large bowl, coat all vegetables evenly with the prepared masala.
3. Traditional Cooking (Best Flavor)
• Heat oil in an earthen pot (matlu).
• Add ajwain.
• Add marinated vegetables.
• Cover tightly and cook on low flame, stirring occasionally, until vegetables are tender and slightly smoky.
4. Modern Method (Stove / Pressure Cooker)
• Heat oil in a heavy-bottom pan.
• Add ajwain and vegetables.
• Cover and cook on low heat, stirring gently.
• Sprinkle little water only if required.
5. Final Touch
Cook until vegetables are soft, slightly crispy at edges, and oil separates.