Easiest Way to Prepare Award-winning Ubadiyu / Matka Undhiyu
Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Perfect Ubadiyu / Matka Undhiyu. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Ubadiyu / Matka Undhiyu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ubadiyu / Matka Undhiyu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Ubadiyu / Matka Undhiyu is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Ubadiyu / Matka Undhiyu estimated approx 2hr.
To begin with this recipe, we have to first prepare a few ingredients. You can have Ubadiyu / Matka Undhiyu using 39 ingredients and 7 steps. Here is how you cook that.
Ubadiyu is a famous dish from South Gujarat which is prepared during winters. Fresh spice paste is used to prepare ubadiyu. Vegetables are covered with this spice paste. There is a type of grass called 'Kalhar' which is used to to flavour this beautiful dish. Kalhar leaves are put in a earthen pot and then the prepared vegetables are put over it. Then again everything is covered with the leaves and the pot is put upside down in the fire and vegetables are cooked until just done. Here I have prepared ubadiyu at home without using kalhar leaves and earthen pot, yet it tastes really delicious. Ubadiyu is served with spicy green chutney and matho or masala chhash. #2021challenge #cookpadindia
Ingredients and spices that need to be Get to make Ubadiyu / Matka Undhiyu:
- 500 grams surti papdi
- 500 gram purple yam
- 500 gram sweet potatoes
- 250 gram potatoes
- 250 gram small eggplants
- Green spice paste -
- 3/4 cup coriander paste
- 3/4 cup fresh garlic paste
- 1/3 cup green chilli paste
- 1/3 cup ginger paste
- 2 tbsp fresh turmeric paste
- 1/2 cup groundnut coarsely crushed
- 1/4 cup sesame seeds
- 4 tbsp coriander cumin powder
- 1 tbsp garam masala
- 3 tsp carom seeds
- 1 tsp hing /asafoetida
- Salt to taste
- 1/2 cup oil
- 6 leaves cabbage
- 500 gram waste from coriander, mint and fresh garlic leaves
- Green chutney -
- 2 tbsp coriander paste
- 2 tbsp fresh garlic paste
- 2 tsp green chilli paste
- 1 tsp ginger paste
- 1/2 tsp fresh turmeric paste
- 20 mint leaves
- 1 tsp lemon juice
- Salt to taste
- Matho (masala chhash) -
- 1 tbsp coriander paste
- 1 tbsp green fresh garlic paste
- 1 tsp green chilli paste
- 20 mint leaves
- 10 curry leaves
- 1 tsp cumin
- Salt to taste
- 3 cups yoghurt
Instructions to make to make Ubadiyu / Matka Undhiyu
- First of all prepare coriander paste, green garlic paste, green chilli paste, ginger paste and turmeric paste. Now wash and cut all the vegetables required to prepare the dish. Wash coriander stalk, mint stalks and waste from fresh garlic. This will be used to prepare ubadiyu. If you do not have enough waste then you can still use coriander, mint and fresh garlic as it is.
- Now take a big vessel and add all the ingredients under green spice paste. Now add the vegetables to it and cover all the vegetables with the green paste.
- Usually a grass called kalhar is used to prepare this dish but here I have used cabbage leaves and wastage from coriander leaves, mint leaves and fresh garlic. Now take a big pressure cooker for a big pot and add 1/4 cup of water and arrange cabbage leaves on top. Now arrange half of the green waste on top and add the prepared vegetables evenly on top.
- Now cover the vegetables with remaining green waste and cover the pot. Now put one iron pan on gas and put the pot on top. Cook it on medium to high heat for 30 minutes. Now remove the iron pan and cook it on medium heat until everything is just done. Remove the stalks from top when it is done.
- To prepare green chutney, add coriander paste, green garlic paste, ginger paste, green chilli paste, fresh turmeric paste, salt, lemon juice and mint leaves in a mixer jar and grind everything.
- Ubadiyu is served with matho which is basically masala chhash. To prepare matho, add coriander paste, green garlic paste, green chilli paste, mint leaves, curry leaves, salt and cumin to a mixer jar and make a paste out of it. Now take yoghurt in a pot and whisk it. Add the prepared paste to it along with some water and make matho.
- Sarve hot ubadiyu along with spicy green chutney and matho (masala chhash).
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