By Akshara
January 7, 2026
Umbadiyu is a rustic winter preparation from Gujarat, closely related to undhiyu but cooked in a simpler, earthier way. It relies on seasonal vegetables, a coarse green masala, and slow, covered cooking that allows flavours to develop without stirring. Traditionally made during Makarsankranti, the dish is meant to be filling, warming, and shared as part of a larger festive meal.
300 g surti papdi or flat beans, cut into 2-inch pieces 250 g purple yam or regular yam, peeled and cubed 2 medium raw bananas, peeled and cut into chunks 6–8 small brinjals, slit crosswise 2 medium potatoes, cubed 8–10 muthia (optional but traditional) 1 cup freshly grated coconut 1½ cups fresh coriander leaves 8–10 garlic cloves 4–6 green chillies (adjust to taste) 1 tsp cumin seeds ½ tsp turmeric powder Salt to taste
Grind coconut, coriander, garlic, green chillies, cumin, turmeric and salt into a coarse paste. The masala should be thick and textured, not smooth.
Lightly coat the yam, potatoes and raw banana with some of the masala. Stuff the slit brinjals with the remaining masala. If using muthia, keep them ready.
Heat oil or ghee in a heavy-bottomed pot. Add a layer of beans and root vegetables at the base. Place brinjals, raw banana and muthia over this. Spread any remaining masala
Cover the pot tightly and cook on very low heat for 60–75 minutes. Do not stir. The vegetables should steam and cook in their own moisture.
Once vegetables are tender, gently mix from the bottom to coat everything evenly. Cover again and rest for 10 minutes before serving.