Vegetable Sabzi, a curry with mixed vegetables with less masala makes a wonderful side dish for phulkas, jeera rice or ghee rice. Many variations there in making sabzi, I personally like to make with curd. I cooked this recipe in clay pot if you don't have clay pot any thick bottom pan you can use.
Ingredients :
Slit green chilly - 3 nos
Star anise - 1 no
Cloves -1 no
Cinnamaon stick - 1 no
Fennel seeds - 1 tsp
Chopped Ginger - 1 tsp
Chopped onion - 1 no
Chopped tomato - 1 no
Chopped and boiled vegetables (Potato, capsicum, peas, carrot)- 1 cup
Curry powder - 2 tsp
Turmeric powder - 1/4 tsp
Curd - 2 tsp
Salt for taste
Butter - 2 tsp
Chopped coriander - 2 tsp
Ingredients :
Slit green chilly - 3 nos
Star anise - 1 no
Cloves -1 no
Cinnamaon stick - 1 no
Fennel seeds - 1 tsp
Chopped Ginger - 1 tsp
Chopped onion - 1 no
Chopped tomato - 1 no
Chopped and boiled vegetables (Potato, capsicum, peas, carrot)- 1 cup
Curry powder - 2 tsp
Turmeric powder - 1/4 tsp
Curd - 2 tsp
Salt for taste
Butter - 2 tsp
Chopped coriander - 2 tsp
For Sabzi :
Cut all the vegetables in equal size, boil with salt
- In a pan or clay pot, add butter
- Add star anise, cloves, fennel seeds and cinnamon stick
- Add slit green chilly and ginger. Saute for 2 minutes
- Add onion and cook soft
- Add turmeric powder and cook for a minute
- Add tomato and cook till the tomato mash completely
- Add curry powder and curd
- Add water required for the curry (Don't add too much of water)
- Add the boiled vegetables and mix well
- Check for salt and cook on low flame for 5 minutes
- Add coriander leaves and serve hot
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