Umbariyu (Steamed Mixed Vegetables)

Umbariyu (Steamed Mixed Vegetables)

A rustic and earthy Gujarati winter classic, this Umbariyu recipe features a hearty medley of Surti papdi beans, baby eggplants, potatoes, and root vegetables slow-cooked in a heavy pot. The dish is defined by its vibrant green marinade made from fresh coriander, green garlic, and carom seeds, which infuses the vegetables with a bold, herbaceous flavor without heavy spices. Traditionally enjoyed during harvest season, this steamed vegetable casserole offers a tender, melt-in-your-mouth texture and a rich, savory taste that pairs perfectly with buttermilk or millet flatbreads.

Ingredients

  • 1 1/2 pounds Surti Papdi (Val beans) (Originally '1.5 seer'. Fresh flat beans with seeds.)
  • 8 whole Small eggplants (Brinjal) (Small, tender, seedless variety.)
  • 4 medium Potatoes (Good quality, medium size.)
  • 4 ounces Purple Yam (Ratalu/Kand) (Originally '0.25 rotal'.)
  • 4 ounces Sweet Potato (Shakarkand) (Originally '0.25 rotal'.)
  • 1 tablespoon Salt (Originally '1.5 tola'. Adjust to taste.)
  • 1 teaspoon Ajwain (Carom seeds) (Originally '0.5 tola'. Picked clean.)
  • 1 teaspoon Turmeric powder (Originally '0.5 tola'.)
  • 1 teaspoon Dhana-Jeera powder (Coriander-Cumin) (Originally '0.5 tola'.)
  • 3 bunches Fresh Coriander (Cilantro) (Includes tender stems.)
  • 3 large Green Chilies (Adjust for heat.)
  • 3 whole Garlic bulbs (Large bulbs.)
  • 1 bunch Green Garlic (Small bunch.)
  • 1/4 cup Peanut oil (or neutral oil) (Originally '1 navtank' sweet oil.)
  • 2 cups Water (Originally '2 pasher'. Use cold water initially, hot water if adding later.)

Instructions

  1. 1Wash the fresh coriander (leaves and tender stems) and green chilies thoroughly. Dry them well, then crush or grind them into a coarse paste.
  2. 2Wash the green garlic, dry it, and chop it coarsely. Wash the whole garlic bulbs thoroughly. Wash the Surti papdi beans (leave them whole and untrimmed) and potatoes (leave whole and unpeeled) thoroughly. Wash the purple yam and sweet potato (with skin on), then cut them lengthwise into large strips. Wash the eggplants and make four lengthwise slits in each, keeping the stem end intact so the eggplant remains whole.
  3. 3Mix the salt, turmeric, and dhana-jeera powder with the crushed coriander-chili paste. Take about one-fourth of this masala mixture and stuff it into the slits of the eggplants, pressing the quarters back together to seal.
  4. 4To the remaining masala mixture, add the chopped green garlic, ajwain (carom seeds), and oil. Mix well. Add all the vegetables (papdi, potatoes, yams, sweet potatoes, garlic bulbs, and stuffed eggplants) to this mixture and coat them thoroughly using your hands.
  5. 5Transfer all the coated vegetables into a heavy-bottomed pot (traditionally a tinned vessel). Pour in 2 cups of cold water. Cover with a lid and cook on low heat (or over embers) for about 30-45 minutes. To prevent sticking without breaking the vegetables, occasionally hold the pot by the rim with a cloth and shake it to toss the contents. If the water dries up before the vegetables are tender, pour a little hot water on the lid to warm it, then add it into the pot. Cook until the water evaporates and the vegetables are tender and dry-ish.
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