UMBADIYA Recipe
UMBADIYA Recipe
Nikita Shah
It's not only tasty , healthy but one of the most traditional recipe
Cooking Time
75 minutes
Meal Type
Others
Recipe region
Gujarat
Ingredients For UMBADIYA Recipe
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
How to make UMBADIYA Recipe?
- Wash all the vegetables well
- Dry it with clean water
- 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
- Make 4 cuts between Yems, potatoes and sweet potatoes (Don't remove skin of potatoes and sweet potatoes)
- Make paste of half of the garlic & mix half of the paste of chillies and ginger in it
- Make same paste adding green garlic to remaining garlic cloves and chilli garlic paste
- Take 2 different pan, in one PAN put all the danas together except Green peas and merinate it with salt and little ajwain
- Make mixture of paste 1, salt , groundnut powder ,sesame seeds
- Fill it tightly in potatoes, sweet potatoes and yem
- Wash earthen pot well before using it ,if possible soak it overnight in water and let it sun-dried atleast for 3 hours
- Keep it on gas burner on a very slow flame
- After marination of 20 minutes add remaining pastes to these Dana's with its skin
- Mix it with a smooth end
- Mix all in one bigger pan
- Put potatoes,yem and sweet potatoes spreading it properly
- Sprinkle absolutely little water on it and mix it well without breaking it (just toss it gently)
- Spread all Dana's across evenly
- Cover it well with kalara leaves
- It is the hero ingredient. If you get it you can get to taste orginal taste of UMBADIYA
- If you don't get it, cover it with mint leaves with it's stem (don't over do it it's Mint leaves )
- Cover the PAN and let it roast on a very slow flame possible for atleast 40 mins
- Keep it as it is after that for atleast 15 mins covering pan with aluminium foil along with the lead covered
- Serve hot with Jalebi and buttermilk