Ubadiyu is a local delicacy and seasonal dish from districts of South Gujarat, India. It is made with fresh vegetables, such as potatoes, eggplant, yam, beans, and green garlic, that are marinated in a paste of green chili, ginger, and ajwain. The vegetables are then baked in an earthen pot, called a ‘matla’, that is buried in the ground and covered with hay, sugarcane, dung cakes, and leaves of aromatic plants. The dish has a rich, smoky aroma and taste, and is usually served with green chutney, corn-on-the-cob, and buttermilk. Ubadiyu is a winter speciality, and is mostly available from late November to early February on the Mumbai-Ahmedabad highway. It is similar to another Gujarati dish, undhiyu, but uses fewer spices and is drier in texture. Ubadiyu is also known as umbadiyu or Gujarati barbeque.
(1) Umbadiyu - Gujarats Original Winter Barbeque