Ubadiyu or Umbadiyu video recipe – Spicy Seasonal Vegetables – Indian Recipes by Bhavna

Ubadiyu or Umbadiyu video recipe – Spicy Seasonal Vegetables – Indian Recipes by Bhavna

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Ginger paste 1 Tablespoon (to taste)
Garlic paste 1 Tablespoon (to taste)
Green chilli paste 1 Tablespoon (to taste)
Salt 1 Teaspoon (to taste)
Sesame seeds 1 Tablespoon
Coriander cumin powder 1 Tablespoon
Turmeric powder 1⁄4 Teaspoon
Red chilli powder 1 Teaspoon
Carom seeds 1 Teaspoon
Coriander leaves 1⁄2 Cup (8 tbs), chopped finely
Curry leaves stalk 2 , roughly torn
Garam masala 1 Teaspoon
Olive oil 1 Teaspoon
Wild beans 1⁄2 Cup (8 tbs), shelled
Soy bean pods 1⁄2 Cup (8 tbs), frozen
Sweet potato 1 , washed, peeled and diced
Potato 1 , washed, peeled and diced
Purple yam 1 Small, washed, peeled and diced
Eggplant 1 Medium, washed, peeled and diced
Coriander chutney 2 Tablespoon
Besan sev 1⁄2 Cup (8 tbs)
Masala chaas 1 Cup (16 tbs)

1. Preheat the oven to 375 degrees F.

2. In a large mixing bowl, add and combine together the ginger, garlic and green chilli paste with salt, sesame seeds, coriander cumin powder, turmeric powder, red chilli powder, carom seeds, curry leaves, coriander leaves, garam masala and olive oil. Mix until well combined.
3. Add in the wild beans, soybean pods, sweet potato, potato, purple yam and eggplant. Mix all the ingredients until well coated and set it aside.
4. Take a baking tray and grease it with oil. Spoon the above mixture evenly into the baking tray and cover the tray with a foil.
5. Bake this in the middle rack in the preheated oven for 45 – 50 minutes.
6. Once done remove the baking tray and get ready to serve.

7. Serve this ubadiyu hot garnished with coriander leaves, sev, coriander chutney alongside a glass of masala chaas.