It is made in clay pot (mitti ki handi) , earthen pot.
Its been made in veg and nonveg both way.

In veg we use-potatoes,sweet potatoes, purple yum, beans (surti papdi) and tuvar and you can use vegetables of your choice.

In non-veg you can use chicken and mutton.

Masala for marination is been used 
Ginger,garlic,green chillies, coriander leaves,salt,oil,carrom seeds (ajwain) and turmeric powder.

Vegetables are been cut into small pcs without peeling them.

Local herb plants been used for aroma 
Kalaar one of the flavoring plant used in making ubadiyu.
Most of the farmers in our area have this plant during winter.

Its been covered with cow dung cakes and wastage of dry plants and put in fire so by the heat of that it gets baked nicely.

The whole processing is of 1 hour baking and 1 hour to cool down you can take out before that after baking. we remove after cooling down so that the clay pot doesn't get break .

Remove from the pot and enjoy the ubadiyu during winter season you will find this everywhere on streets of Gujrat and on highway.

 

You will find this all over on Highway side way to gujrat specially from vapi to valsad

Totally 2 hours processing time

The taste of masala and the key ingredients of local aromatic plant which makes this recepie special