Indian
Vegan
Gluten free
SpicyUmbadiyu
Clay-pot roasted vegetables
ઉંબાડિયું: whole stuffed vegetables slow-roasted dry in an upside-down clay pot
In the Valsad and Bulsar countryside of south Gujarat, the Uttarayan season brings roadside stalls roasting umbadiyu: a clay pot (matlu) is packed with surti papdi beans, baby potatoes, small sweet potatoes and purple yam, all slathered in green masala and layered with bitter kalar leaves, then turned upside down into a pit of smouldering straw and dung cakes for an hour or more. Unlike undhiyu, there is no gravy, no fried muthiya and no frying at all; the vegetables steam and roast in their own moisture and come out smoky, tender and coated in herbs and green garlic. At home a heavy pot on a low flame, set on a tava, does the job. Common mistake: adding water; you only need the oil and the vegetables' own juices, and it is done when a knife slides easily through the largest potato. Chef's tip: if you can't get kalar leaves, line the pot with banana leaf and a handful of ajwain leaves for the same leafy aroma.
- Prep
- 35 min
- Cook
- 80 min
- Difficulty
- Hard
- Serves
- 6
- Per serving
- 270 kcal
Ingredients
Vegetables
- 10 ½ oz surti papdi or flat green beansstrings removed, left whole
- 10 ½ oz baby potatoesscrubbed, slit in a cross
- 9 oz small sweet potatoescut into 5 cm pieces and slit
- 9 oz purple yam (kand)peeled, cut into 4 cm chunks
For the green masala
- 2 ⅞ oz green garlicchopped, or 8 garlic cloves
- 2 ⅛ oz fresh corianderwith stems
- 1 oz fresh ginger
- 2 tsp ajwain (carom seeds)
- 2 tsp salt
- 6 tbsp groundnut oil
For the pot
- 2 handfuls kalar leaves or banana leafto line the pot
To serve
- ¾ cup green chutney or sweet chutney (optional)
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Method
0/7 doneStep 1: Grind 2 ⅞ oz green garlic, 2 ⅛ oz fresh coriander, 6 green chillies, 1 oz fresh ginger, 2 tsp ajwain (carom seeds) and 2 tsp salt to a coarse paste with no water, then stir in half the 3 tbsp groundnut oil.
5 minStep 2: Push the masala into the slits of 10 ½ oz baby potatoes and 9 oz small sweet potatoes, then toss them with 9 oz purple yam (kand) and 10 ½ oz surti papdi or flat green beans and the rest of the masala until everything is coated green.
10 minStep 3: Grease a heavy clay pot or thick-based pan with a tight lid with a little of the remaining 3 tbsp groundnut oil and line the base with half the 2 handfuls kalar leaves or banana leaf.
2 minStep 4: Pack in the potatoes and yam first, then the sweet potatoes, and the papdi on top. Drizzle over the last of the oil and cover with the rest of the leaves. Do not add water.
3 minStep 5: Seal the lid with a strip of dough or foil. Set the pot on a tava over a low heat and cook for 70–80 minutes, gently shaking the pot every 15 minutes so the base doesn't burn.
80 minStep 6: Check by pushing a knife through the largest potato: it should slide in with no resistance, and the beans should be soft and charred in places. If not, reseal and cook 10 minutes more.
1 minStep 7: Turn the pot out onto a large platter, discard the leaves and serve hot with ¾ cup green chutney or sweet chutney.
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 5 g
- Carbs
- 38 g
- Fat
- 12 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does umbadiyu take?
- About 115 minutes in total: 35 minutes to prepare and 80 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of baby potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of small sweet potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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