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UMBADIYA By Nikita Shah

Nikita Shah
It's not only tasty , healthy but one of the most traditional recipe

Serves5 to 6

Cooking Time75 minutes

Meal TypeOthers

View step by step

INGREDIENTS

  • 8 baby potatoes
  • 8 medium pieces of sweet potato
  • 400gm Papdi and valor Dana with it's skin (
  • 400gm green peas with skin
  • 15 big cloves of Garlic
  • 200gm green garlic
  • 100gm chillies and ginger paste
  • 50gm Ajwain
  • 50 gm white sesame seeds
  • Kalara leaves or Mint leaves
  • Salt as per taste
  • 200gm groundnut powder
  • Purple yem
  • 100 gm Green tuver dana
  • Big broad earthen pot
  • 200gmCoriander

PREPARATION

  1. 1

    Wash all the vegetables well.

  2. 2

    Dry it with clean water .

  3. 3

    Open (don't peel it off ) skins of valor ,papdi and green peas to check it from inside. Make sure to cover good pieces of it with skin again .

  4. 4

    Make 4 cuts between Yems, potatoes and sweet potatoes (Don't remove skin of potatoes and sweet potatoes).

  5. 5

    Make paste of half of the garlic & mix half of the paste of chillies and ginger in it.

  6. 6

    Make same paste adding green garlic to remaining garlic cloves and chilli garlic paste.

  7. 7

    Take 2 different pan, in one PAN put all the danas together except Green peas and merinate it with salt and little ajwain.

  8. 8

    Make mixture of paste 1, salt , groundnut powder ,sesame seeds.

  9. 9

    Fill it tightly in potatoes, sweet potatoes and yem.

  10. 10

    Wash earthen pot well before using it ,if possible soak it overnight in water and let it sun-dried atleast for 3 hours .

  11. 11

    Keep it on gas burner on a very slow flame .

  12. 12

    After marination of 20 minutes add remaining pastes to these Dana's with its skin .

  13. 13

    Mix it with a smooth end .

  14. 14

    Mix all in one bigger pan.

  15. 15

    Put potatoes,yem and sweet potatoes spreading it properly .

  16. 16

    Sprinkle absolutely little water on it and mix it well without breaking it (just toss it gently).

  17. 17

    Spread all Dana's across evenly .

  18. 18

    Cover it well with kalara leaves .

  19. 19

    It is the hero ingredient. If you get it you can get to taste orginal taste of UMBADIYA .

  20. 20

    If you don't get it, cover it with mint leaves with it's stem (don't over do it it's Mint leaves ).

  21. 21

    Cover the PAN and let it roast on a very slow flame possible for atleast 40 mins.

  22. 22

    Keep it as it is after that for atleast 15 mins covering pan with aluminium foil along with the lead covered .

  23. 23

    Serve hot with Jalebi and buttermilk .