Empty My Fridge
Ubadiyu or Umbadiyu video recipe - Spicy Seasonal Vegetables - Indian Recipes by Bhavna
Ingredients
- Ginger paste1 tbsp
- Garlic · paste1 tbsp
- Chili pepper · paste1 tbsp
- Salt1 tsp
- Sesame seed1 tbsp
- Cumin · powder1 tbsp
- Turmeric · powder¼ tsp
- Chili powder1 tsp
- Carom seed1 tsp
- Cilantro · chopped finely10 tbsp
- Curry · roughly2
- Garam masala1 tsp
- Olive oil1 tsp
- Wild beans · shelled½ cups
- Soy bean pods · frozen½ cups
- Sweet potato · peeled diced1
- Potato · peeled diced1
- Yam · peeled diced1
- Eggplant · peeled diced1
- Chickpea flour½ cups
- Masala chaas1 cup
Instructions
- Preheat the oven to 375°F.
- In a large bowl, combine the ginger, garlic and green chilli pastes, salt, sesame seeds, coriander cumin powder, turmeric, red chilli powder, carom seeds, curry leaves, coriander leaves, garam masala and olive oil until well mixed.
- Add the wild beans, soybean pods, sweet potato, potato, purple yam and eggplant. Mix until everything is well coated, then set aside.
- Grease a baking tray with oil. Spread the mixture evenly in the tray and cover with foil.
- Bake on the middle rack for 45-50 minutes.
- Remove the tray from the oven and serve hot, garnished with coriander leaves and sev, with coriander chutney and a glass of masala chaas on the side.
Summarized from Bhavna's Kitchen's video. Watch it for the details.
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