First of all prepare coriander paste, green garlic paste, green chilli paste, ginger paste and turmeric paste. Now wash and cut all the vegetables required to prepare the dish. Wash coriander stalk, mint stalks and waste from fresh garlic. This will be used to prepare ubadiyu. If you do not have enough waste then you can still use coriander, mint and fresh garlic as it is.

Now take a big vessel and add all the ingredients under green spice paste. Now add the vegetables to it and cover all the vegetables with the green paste.

Usually a grass called kalhar is used to prepare this dish but here I have used cabbage leaves and wastage from coriander leaves, mint leaves and fresh garlic. Now take a big pressure cooker for a big pot and add 1/4 cup of water and arrange cabbage leaves on top. Now arrange half of the green waste on top and add the prepared vegetables evenly on top.

Now cover the vegetables with remaining green waste and cover the pot. Now put one iron pan on gas and put the pot on top. Cook it on medium to high heat for 30 minutes. Now remove the iron pan and cook it on medium heat until everything is just done. Remove the stalks from top when it is done.

To prepare green chutney, add coriander paste, green garlic paste, ginger paste, green chilli paste, fresh turmeric paste, salt, lemon juice and mint leaves in a mixer jar and grind everything.

Ubadiyu is served with matho which is basically masala chhash. To prepare matho, add coriander paste, green garlic paste, green chilli paste, mint leaves, curry leaves, salt and cumin to a mixer jar and make a paste out of it. Now take yoghurt in a pot and whisk it. Add the prepared paste to it along with some water and make matho.

Sarve hot ubadiyu along with spicy green chutney and matho (masala chhash).