Ubadiyu

Introduction
A smoky Gujarati-style dish where vegetables and pulses are slow-cooked in earthen pots underground.

Historical Relevance
Popular among the tribal communities during winter picnics and festive gatherings.

Preparing the Ubadiyu
Ingredients:
Potatoes, yam, beans, peas, methi, garlic paste, green chili, oil, spices

Instructions:
Mix all ingredients with oil and spices.
Wrap in leaves, bury in clay pot, and cook underground over embers.

Pro Tips
Smoky cooking gives authentic earthy aroma — don’t rush the process.

Serving Suggestions
Serve with chutney and buttermilk.

Fun Fact
Ubadiyu is often called the “winter cousin of Undhiyu.”