Ubadiyu or umbadiyu

Name: Ubadiyu or umbadiyu
Total time: 3600 s
Yield: 3 to 4 person
Cuisine: Indian
Ingredients: 4 small potatoes washed and diced with skin; 2 sweet potatoes washed and diced with skin; 2 purple small yum washed and diced; 500 gm surti papdi or valod papdi,washed and kept aside with its outer covering; 2 tbs green chilli garlic ginger paste; 2 tsp sesame seeds; 1 bunch fresh coriander leaves; 1 bunch green garlic; 2-3 bunch mint leaves; 1 tsp ajwain ( carom )seed; 1/2 tsp haldi( turmeric) powder; 1 tsp dhania jeera( coriander cumin) powder; to taste Salt; as needed oil

Kajal Pavagadhi @cooknlove4food

A seasonal dish served in winter with all seasonal vegetables.A zero oil recipe traditionally cooked in a earthern pot with all veggies and spices and buried in ground and cooked with hay of light of fire.

Kajal Pavagadhi @cooknlove4food

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Ingredients

60 min

3 to 4 person

4small potatoes washed and diced with skin
2sweet potatoes washed and diced with skin
2purple small yum washed and diced
500 gmsurti papdi or valod papdi,washed and kept aside with its outer covering
2 tbsgreen chilli garlic ginger paste
2 tspsesame seeds
1 bunchfresh coriander leaves
1 bunchgreen garlic
2-3 bunchmint leaves
1 tspajwain ( carom )seed
1/2 tsphaldi( turmeric) powder
1 tspdhania jeera( coriander cumin) powder
to tasteSalt
as neededoil

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Steps

60 min

1

Take a large mixing bowl add dry spices and all vegetables,add green chillies, ginger,garlic paste,ajwain,sesame seed,some coriander leaves,some green garlic and salt as per taste and give a good mix
2

Mix the mixture until it is combined with all masalas properly.
3

Then take a earthen pot.Place a layer of bunch of mint leaves to avoid direct fire to vegetables to get burnt and add all above well coated vegetable in the pot and then again cover with the layer of mint leaves.This wil also give a nice aroma.Cover it with a earthern lid.keep this on a very slow flame gas.
4

Allow to cook thes on slow flame till all vegetables are cooked.
(Traditionally the pot is buried under the ground and cooked in the fire of hay or cowdung)
5

When all the vegetables are cooked porperly,garnish with lots of coriander leaves and green garlic and sev.Serve with green chutney and enjoy.