Category Archives: Sabzi Recipes

Moong Dal Sabzi for Chapati

Moong dal sabzi, yes a vegetable dish made from lentils. This dish can be made anytime of the year.  Since moong dal – lentils/ pulses are always available throughout the year. Especially, in the monsoons when it is difficult to find fresh and good vegetables in the market. Moong dal is a protein rich lentil and is also easy to digest.

This is a quick, simple and yet tasty vegetable dish. At least one vegetable dish is a must for a wholesome meal. A vegetable dish with chapati is either a meal by itself or can be accompanied with rice/curry/gravy and any other side dish too.

In this dish, the main ingredient being moong dal, we also add   tomatoes, onions, chilies and other spices to make this dish complete. Since these ingredients are easily found in any kitchen, you don’t need to prepare for this dish in advance. In mostly any Asian cuisine, onions tomatoes and few spices are the basic ingredients required.

Following is the recipe I would like to share with you.

It serves: – 4 adults

Preparation time: – 15 minutes

Cooking time:-20minutes

  • Ingredients :-
  • ¾ Cup Moong dal
  • 5 cups water
  • 3 teaspoon oil
  • 1 teaspoon cumin seeds
  • 2 teaspoon ginger
  • 2 teaspoon garlic
  • 2 teaspoon green chilies (if you like it spicy you can add more chilies)
  • 3 medium size onions – chopped
  • 1 medium size tomatoes – chopped
  • A pinch of turmeric powder
  • 1 teaspoon chili powder (according to taste)
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala powder
  • Lastly salt to taste
  • Method:-
  1. Before preparing our dish, we need to cook the moong dal. It is always better to soak in water and keep any lentil/pulses before preparing the dish. The longer the dal is soaked the quicker it gets cooked. Preferably minimum 30minutes the dal should be soaked.
  2. Firstly in a pressure cooker add the washed and soaked dal to the 5 cups of water. After about 3 whistles you can switch off the gas and let the steam escape on its own.
  3. In a kadhai (wok) heat the oil. Once the oil is hot add the cumin seeds and let them crackle.
  4. Making sure the cumin seeds are spluttered well without allowing them to brown. Then add the garlic. As soon as you get the pungent aroma of the garlic throw in the ginger with the green chilies.
  5. Sauté these ingredients for a few minutes only.
  6. Then add your onions and keep stirring till they turn translucent.
  7. Add all the powdered spices with salt.
  8. Cook all these ingredients well for about 7 minutes.
  9. Now put in the chopped tomatoes and lower the flame. And cook for another 5 minutes.
  10. Lastly add the cooked moong dal and let it be on flame for 5 minutes. Keep stirring so no lumps formed. Once all the ingredients are mixed well and smooth texture, switch off the gas.
  11. Your sabzi is now ready. You can garnish with fresh green coriander leaves.

Serve this dish hot and it is best to be eaten with chapati. As you see from the above recipe, although it is very simple yet it is a nutritious dish. If you want you can also add other vegetable to this dish to make it healthier. You can either add spring onions, few spinach leaves, fenugreek leaves or even green peas. This way more veggies are eaten by your family, especially the children who mostly make a fuss.

Veg Sabzi for Chapati

Dry Veg Sabzi for Chapati

Introduction

For the dry veg sabzi dish, the vegetables are cooked in lesser quantities of water and more in their own released juices.

The veg sabzi is prepared dry and can be rolled in a chapati and devoured.

The veg sabzi rolled in a chapati can also be carried in the lunch box.

Also the fact that it contains an array of vegetables makes it a nutritious fare.

Ingredients

  • Onion               :               1 Nos.
  • Tomato :               1 Nos.
  • Potato ( medium ) :               1 Nos.
  • Carrot :               1 Nos.
  • Beans :               10-12 Nos.
  • Baby corn :               1 Nos.
  • Capsicum :               1 Nos.
  • Ginger-garlic paste :               ½ Tsp
  • Cumin seeds :               1 Tsp
  • Red chilly powder :               1 Tsp
  • Coriander powder :               ½ Tsp
  • Cumin powder :               ½ Tsp
  • Garam masala :               ½ Tsp
  • Turmeric powder :               ¼ Tsp
  • Sugar :               ¼ Tsp
  • Oil :               as required
  • Curry leaves :               1 twig
  • Coriander leaves :               for garnish

Preparation

  • Knife the carrots, potatoes, beans and capsicum into long pieces.
  • Chop the baby corn into medium sized rounds.
  • Mince the onion, tomatoes and coriander leaves.
  • Clean the vegetables with water, drain excess water and place aside.
  • The tomato pieces should be pureed in a grinder for tomato puree. Set aside the ready tomato puree.

Method

  • Drop the potatoes, carrots, capsicum, baby corn and beans in a pressure cooker with water. Cook for 2-3 whistles and let the vegetables become tender. Then cool the cooker contents after bringing the cooker off the gas. Remove the extra water and keep the boiled vegetables away in the cooker.
  • Take oil in a pan and let the oil become hot.
  • Add the cumin seeds to the pan and crackle in the pan.
  • Thereafter, throw the curry leaves in the pan.
  • Also stir in the diced onion in the pan.
  • Sprinkle turmeric powder on the pan contents.
  • Pour the ginger-garlic paste in the pan.
  • Mix the pan contents.
  • Fry the onions and let them become transparent.
  • Now decant the tomato puree in the pan.
  • Also put the spice powders including the garam masala, coriander powder, cumin powder and red chilly powder in the pan.
  • Empty the sugar in the pan.
  • Adjust the seasoning by adding salt in the pan.
  • Spoon the pan contents and let the spice flavors be unleashed in the pan.
  • Splatter ¼ cup of water in the pan.
  • Boil the pan contents for 4-5 minutes.
  • Transfer the boiled vegetables from the cooker to the pan.
  • Steam the pan contents for couple of minutes and allow the vegetables to be cooked.
  • The spices should coat the vegetables.
  • Stir the pan contents at regular intervals.
  • When the vegetables are soft and spiced the gas flame can be turned to off mode.
  • Get the pan on the counter from the gas.
  • Take a bowl and spoon the vegetables sabzi into the bowl.
  • Top the bowl with the minced coriander leaves and serve on the table.
  • Chapatis are a good accompaniment for the prepared vegetable sabzi.

NOTES

  • The vegetables can also be boiled in the microwave oven. Sufficient water can be added to a microwavable bowl and the vegetables can be dipped in the bowl with water. Cook the bowl in the microwave for 5 minutes with the lid on high power. Then remove the bowl from the microwave and discharge the water and keep the boiled vegetables aside until cooking in the pan.

Tomato Onion Sabzi for Chapati

Zesty Tomato Onion Sabzi for Chapati

Introduction

The tomato onion sabzi is a basic fare prepared with minimal ingredients.

Also the spices are restricted, only red chilly powder is sprinkled in the dish.

However even then the dish with its limited ingredients is zesty for the tastebuds.

Peanuts are added to give the dish its nutty flavor.

Sugar is dissolved with the pan contents to balance the spicy level of the dish.

The tomato onion sabzi can also be spread on pizza bread and topped with cheese and capsicum and cooked with the lid in a flat pan on the gas on low flame for pizza dishes.

Chapatis are also eaten with onion-tomato sabzi for a filling meal.

Ingredients

  • Onion ( medium ) :               4 Nos.
  • Tomato ( medium ) :               4 Nos.
  • Cumin seeds :               1 Tsp
  • Mustard seeds :               1 Tsp
  • Red chilly powder :               1 Tbsp
  • Turmeric powder :               ½ Tsp
  • Peanuts                 :               handful
  • Hing :               ¼ Tsp
  • Sugar :               3-4 Tsp
  • Oil :               2 Tbsp
  • Ghee :               1 Tsp
  • Coriander leaves :               few
  • Salt :               to taste

Preparation

  • Dice the onion and tomatoes.
  • Chop the coriander leaves.
  • Place away the chopped vegetables after washing with water and drying the excess water.
  • Dry roast the peanuts in a pan on medium flame for some minutes. Stir the pan contents continually. Then bring the pan off the gas and cool the roasted peanuts. Thereafter, grind the roasted peanuts in a blender for roasted peanut powder.

Method

  • Splatter oil in a pan on the gas.
  • Allow the oil to become hot on the gas.
  • Throw the mustard seeds and cumin seeds in the heated oil in the pan and sizzle the pan contents for few minutes.
  • Now mix in the minced onion in the pan.
  • Also put the turmeric powder on the pan contents.
  • Add the hing to the pan.
  • Sauté the pan contents for couple of minutes and fry the onion until they are lightly browned.
  • Stir in the tomato pieces in the pan and cook with the pan contents.
  • Soften the tomatoes and let them become mushy.
  • Sprinkle red chilly powder in the pan.
  • For the seasoning, salt in required quantities can be mixed with the pan contents.
  • Dissolve the sugar in the pan also.
  • Cover the pan and cook the pan contents for some minutes on low heat.
  • The pan contents should mix with each other.
  • Spoon the pan contents at regular intervals.
  • The tomatoes should melt and infuse with the spices.
  • If required, splash small quantity of water in the pan.
  • Then pour ghee in the pan.
  • Empty the roasted peanut powder in the pan.
  • Stir the pan contents for 3-4 minutes.
  • Then bring the pan on the counter from the gas.
  • The gas flame can be switched off.
  • The pan contents can be emptied in a serving dish.
  • Place the coriander leaves on the top of the bowl contents to decorate the bowl contents.
  • The bowl is now ready to be served on the table.
  • The tomato onion sabzi dish should be partnered with warm chapatis.

NOTES

  • Instead of roasting and grinding the peanuts, the peanuts can also only be crushed and stirred with the pan contents.
  • Almonds and cashew nuts can also be pressed and added along with the crushed peanuts.
  • Curry leaves can also be dropped in the pan when putting the onion. However this step is optional and only if further seasoning is desired.

Spicy Sabzi for Chapati

Spicy Sabzi Side Dish for Chapati

Introduction

Spicy sabzi dish is prepared with a ground paste consisting of shredded coconut, dalia, red chillies, fried coriander seeds, cumin seeds and red chillies, roasted poppy seeds and coriander leaves.

The ground paste spices up the sabzi.

Tomato puree is prepared and mixed with browned onions in the pan.

Tomatoes contain Vitamin A and Vitamin C and act as anti-oxidants against various illnesses and are considered good for health.

Ginger is thrown in for extra flavoring.

Mustard seeds provide the tempering for the sabzi.

Salt and sugar is added for the seasoning of the dish.

The spicy sabzi and chapatis are a great combination for a meal.

Ingredients

  • Onion :               3 Cup
  • Tomato ( medium ) :               4 Nos.
  • Ginger :               1 Tsp
  • Mustard seeds :               1 Tsp
  • Cooking oil :               2 Tbsp
  • Sugar :               to taste
  • Salt :               to taste
  • Coriander leaves :               for garnish

Grinding Ingredients

  • Red chilly :               7-8 Nos.
  • Dalia :               5 Tbsp
  • Coriander seeds :               1 Tbsp
  • Poppy seeds :               1 Tbsp
  • Cumin seeds :               1 Tsp
  • Shredded coconut :               2 Tbsp
  • Coriander leaves :               2 Tbsp

Preparation

  • Skin the ginger.
  • Chop the onions, tomatoes, coriander leaves and peeled ginger.
  • Set aside the diced ingredients after cleaning with water and draining the excess water.

Ground Paste

  • Tear the coriander leaves.
  • Roast the poppy seeds in a pan on the gas.
  • Stir the pan contents continually and let the pan contents be light browned.
  • Then transfer the pan contents to a bowl.
  • Set aside the bowl.
  • Now take the same pan and add ½ tsp of oil in the pan.
  • Sauté the red chillies, cumin seeds and coriander seeds in the pan until they become darker in color.
  • Cool the pan contents in a bowl off the gas.
  • Combine the roasted poppy seeds, sautéed cumin seeds, coriander seeds and red chillies, shredded coconut, dalia and torn coriander leaves in a bowl and mix the bowl contents.
  • Grind the combined mixture with small quantity of water in a grinder and prepare a ground paste.
  • Place aside the ground paste till needed.

Tomato Puree

  • Boil the tomatoes in a large pan in 6 cups of water for 5-7 minutes.
  • When the tomato skin starts peeling then switch off the gas and remove the pan from the gas.
  • Cool the boiled tomatoes.
  • Thereafter, peel the tomatoes.
  • Grind the tomatoes in a grinder and ready the tomato puree.
  • Set aside the tomato puree for the meanwhile.

Method

  • Splutter the mustard seeds in hot oil in a pan on the gas.
  • Drop the ginger pieces in the pan and fry the pan contents for couple of minutes.
  • Thereafter, stir fry the onions in the pan on medium flame.
  • Let the onion be light browned.
  • Then pour the ready tomato puree in the pan.
  • Also empty the ground paste in the pan.
  • Put salt on the pan contents for the seasoning of the pan contents.
  • Pour the sugar and spoon with the pan contents and let the sugar dissolve in the pan.
  • Toss the pan contents to evenly season the pan contents.
  • Steam the pan contents for 7-8 minutes.
  • Stir the pan contents every few minutes.
  • The pan contents should thicken and reach the sought consistency.
  • Also the paste should be cooked and mixed with the pan contents.
  • The prepared sabzi can now be put in a bowl and garnished with the fresh coriander leaves.
  • The dish is best served when hot with chapatis to accompany.

Snake Gourd Sabzi for Chapati

Dry Snake Gourd Sabzi for Chapati

Introduction

Snake Gourd is also known as Chichinda or Padval.

Snake gourd is cooked in spices for snake gourd sabzi and can be a delicious treat.

For the snake gourd sabzi, tempering ingredients such as red chillies, mustard seeds and curry leaves and seasoned in the pan.

The snake gourd is then half cooked in the pan with the spices while stirring at intervals.

Ground paste consisting of shredded coconut, green chillies, garlic cloves and cumin seeds is prepared in a blender.

The coarse paste is decanted in the pan and cooked with the snake gourd.

The coconut adds to the savory taste of the snake gourd sabzi.

The red chillies and green chillies increase the spice quotient of the sabzi.

Turmeric powder adds color to the sabzi.

The snake gourd sabzi accompanied with hot chapatis can be an appetizing meal.

Ingredients

  • Snake gourd :               ¼ kg
  • Cooking oil :               as required
  • Salt :               to taste

Grinding Ingredients

  • Green chilly :               4-5 Nos.
  • Garlic cloves :               3-4 Nos.
  • Cumin seeds :               1 Tsp
  • Shredded coconut :               1 Cup

Tempering Ingredients

  • Red chilly ( dry ) :               2-3 Nos.
  • Mustard seeds :               1 Tsp
  • Curry leaves :               handful

Preparation

  • Deseed the snake gourd. Chop into small pieces. Rinse with clean water. Dry excess water and keep aside.
  • Halve the dry red chillies and set aside.

Ground Paste

  • Skin the garlic cloves.
  • Mince the green chillies and the peeled garlic cloves.
  • Wash the chopped contents with running water and drain extra water.
  • Now combine the pressed garlic, green chilly pieces, cumin seeds and shredded coconut in a bowl.
  • Transfer the mixed ingredients to a blender.
  • Grind the mixture in the blender.
  • Prepare a coarse paste.
  • Stand the coarse paste until required in the pan while cooking.

Method

  • Take a frying pan on the gas and heat the pan.
  • Splatter cooking oil in the heated pan and allow the oil to become hot.
  • Drop the mustard seeds and crackle them in the pan.
  • Thereafter, temper the broken red chillies and curry leaves in the pan for few minutes.
  • Bring in the snake gourd pieces to the pan.
  • Sprinkle turmeric powder on the pan contents.
  • Adjust the salt seasoning of the pan contents.
  • Spoon the pan contents for few minutes.
  • Now lid the pan and cook the pan contents for couple of minutes.
  • Open the lid of the pan every some minutes and toss the pan contents.
  • When the snake gourd is partially cooked then pour the coarse paste in the pan.
  • Mix the pan contents for 5-7 minutes.
  • The coarse paste should be sautéed in the pan.
  • Also the pan contents should be coated with the spices.
  • The snake gourd should also be cooked.
  • The gas flame can now be put off.
  • Remove the pan from the gas.
  • Take a large serving bowl and transfer the pan contents to the bowl.
  • Serve on the table.
  • Partner the snake gourd side dish with warm chapatis.
  • Enjoy hot!

NOTES

  • Chopped onion can also be fried in the pan while making the sabzi.
  • The onion can be stirred in after tempering the seasoning ingredients.
  • When the onion is transparent, the deseeded and diced snake gourd pieces can be cooked in the pan.
  • Additional spice powders such as coriander powder, red chilly powder and garam masala can also be thrown in the pan for additional taste.

Simple Sabzi for Chapati

Simple Basic Sabzi for Chapati

Introduction

Simple sabzi as a side dish with chapatis is basic fare cooked in households with fewer ingredients than most Indian preparations.

Onion and tomatoes are common in most Indian dishes.

However, the quantity of onion and tomatoes can be adjusted in accordance with personal preferences.

For the simple sabzi dish, tempering ingredients such as mustard seeds can be crackled in the pan.

Other seasoning ingredients such as urad dal and curry leaves can also be stirred in the pan.

Hing is mixed for added flavoring of the sabzi.

The onions should be sautéed in heated oil in a pan on the gas.

Then the tomatoes are softened in the pan.

Spice flavors including coriander powder and red chilly powder are sprayed on the pan contents.

Turmeric powder is added to give the sabzi a rich color.

For the seasoning, salt is sprinkled in the pan.

To adjust the seasoning, jaggery is also dissolved in the pan.

The basic sabzi dish goes the best with chapatis for a simple meal.

Ingredients

  • Onion ( medium ) :               2 Nos.
  • Tomato ( medium ) :               3 Nos.
  • Green chilly :               2 Nos.
  • Ginger :               2 Tsp
  • Coriander powder :               1 Tsp
  • Red chilly powder :               1 Tsp
  • Turmeric powder :               ¼ Tsp
  • Jaggery ( grated ) :               2 Tsp
  • Hing :               1 pinch
  • Salt :               to taste
  • Coriander leaves :               1 Tbsp

Seasoning Ingredients

  • Mustard seeds :               ½ Tsp
  • Urad dhal :               ½ Tsp
  • Curry leaves :               1 twig
  • Oil                                 :               2 Tsp

Preparation

  • Peel the skin of the ginger.
  • Chop the onion, tomato, green chilly, coriander leaves and skinned ginger.
  • Clean the washed vegetables with cold running water and place aside after drying the excess water.

Method

  • Allow the oil to become hot in a pan on the gas.
  • Then add the mustard seeds to the pan.
  • Sauté the pan contents for 1-2 minutes.
  • The mustard seeds should splutter in the pan.
  • Then the other tempering ingredients which are curry leaves and urad dal can be stirred in the pan.
  • Now put the crushed ginger in the pan.
  • The hing can also be thrown on the pan contents.
  • Also drop the chopped green chillies in the pan.
  • Stir fry the pan contents for some minutes.
  • Toss the knifed onion in the pan and mix the pan contents for couple of minutes.
  • The onion should be golden browned in the pan.
  • Bring in the diced tomatoes to the pan and toss with the pan contents for few minutes.
  • Sprinkle red chilly powder, coriander powder and turmeric powder on the pan contents.
  • Pour ¼ cup of water in the pan.
  • Cook the pan contents for 8-10 minutes with the lid of the pan.
  • The pan contents should be put on low medium flame.
  • Spoon the pan contents at intervals of few minutes.
  • The tomatoes should melt in the pan and mix with the pan contents.
  • Now spray salt on the pan contents to adjust the seasoning of the pan contents.
  • Also mix in the grated jaggery in the pan and stir with the pan contents.
  • The jaggery should dissolve in the pan.
  • The pan can now be put on the counter and off the gas flame.
  • Decant the pan contents in a serving dish from the pan.
  • Top the dish with torn coriander leaves.
  • Serve and enjoy the simple sabzi meal with warm chapatis.

Mixed Vegetable Sabzi for Chapati

Hot Mixed Vegetable Sabzi with Chapati

Introduction

The mixed vegetable sabzi consists of chopped ingredients.

An array of vegetables are diced and cooked in a pan.

The vegetables are first boiled in a pressure cooker / microwave oven to soften them and then set aside.

Tempering ingredients consisting of cumin seeds and curry leaves are sautéed in the pan.

Diced onion is fried in the pan.

Also ginger-garlic paste is poured for additional flavor.

Chopped tomato is pureed and melted in the pan.

Red chilly powder, cumin powder, coriander powder and garam masala is thrown in to spice up the dish.

Sugar is poured to balance the spiciness of the dish.

Water is also added in small quantities to cook the pan contents.

In the last stage, the boiled vegetables are spooned in and combined with the pan contents and spice flavors.

The vegetables are tossed in the pan for the vegetables to absorb the spice aromas.

The side dish can be garnished with coriander leaves.

The side dish is best consumed hot.

The mixed vegetable sabzi can be partnered with warm chapatis.

Ingredients

  • Onion :                               1 Nos.
  • Tomato :                               1 Nos.
  • Potato :                               1 Nos.
  • Carrot :                               1 Nos.
  • Baby Corn :                               1 Nos.
  • Beans :                               10-12 Nos.
  • Capsicum :                               1 Nos.
  • Ginger-garlic paste :                               ½ Tsp
  • Curry leaves :                               1 twig
  • Cumin seeds :                               1 Tsp
  • Turmeric powder :                               ¼ Tsp
  • Garam masala :                               ½ Tsp
  • Red chilly powder :                               1 Tsp
  • Cumin powder :                               ½ Tsp
  • Coriander powder :                               ½ Tsp
  • Sugar :                               ¼ Tsp
  • Coriander leaves :                               for garnish
  • Salt :                               to taste

Preparation

  • Knife the potato, carrot, beans and capsicum into long pieces.
  • Chop the baby corn into round designs.
  • Mince the onion, tomato and coriander leaves.
  • Rinse the diced ingredients with running water and set aside.
  • Blend the tomato in a grinder for tomato puree and keep aside.

Method

  • Take a pressure cooker and pour water in the cooker.
  • Throw the potato, carrot, beans, capsicum and baby corn in the cooker.
  • Cook the cooker contents for 2 whistles or until the vegetables are tender.
  • Get the cooker off the gas and cool the cooker contents.
  • Open the lid of the cooker gradually.
  • Drain the excess water and stand the vegetables.
  • The vegetables can also be boiled in the microwave in a microwavable bowl with sufficient water for 5 minutes.
  • Heat a pan on the gas with some oil.
  • Drop the cumin seeds and let them splutter in the pan.
  • Then add the curry leaves to the pan.
  • Stir in the chopped onion in the pan.
  • Put the ginger-garlic paste in the pan.
  • Sprinkle turmeric powder on the pan contents.
  • Mix the pan contents and let the onion be browned and ginger-garlic paste be fried in the pan.
  • Spoon in the tomato puree in the pan.
  • The spice powders which are red chilly powder, garam masala, cumin powder and coriander powder can also now be added in the pan.
  • Season the pan contents with sugar and salt.
  • Splash ¼ cup of water in the pan.
  • Boil the pan contents for 4-5 minutes.
  • Put the carrot, beans, potato and capsicum in the pan.
  • Mix the pan contents for couple of minutes.
  • Bring the pan contents to a boil.
  • Then lid the pan and simmer the pan contents on low flame.
  • Cook until the water is absorbed by the pan contents.
  • Transfer the pan contents to a large serving dish.
  • Top the bowl with fresh torn coriander leaves.
  • Dish out on the table with roti / chapati.

Lauki Sabzi for Chapati

Savory Lauki Side Dish with Chapati

Introduction

Lauki is also known as Bottle-gourd or Dudhi.

Lauki is bottle-shaped hence the name Bottle-gourd.

The Lauki sabzi is one of the most popular vegetables consumed in India.

The outer skin of the bottle-gourd vegetable is greenish. The inner flesh and seeds are white in color.

The Lauki vegetable has many medicinal benefits.

Also they can be prepared with the addition of lentils which make them more nutritious.

They are digested easily and are good for health.

An array of spices can be added to the dish to make it more flavorful.

Ingredients

  • Lauki / Bottle-gourd ( medium ) :               1 Nos.
  • Onion :               1 Nos.
  • Tomato ( small ) :               1 Nos.
  • Green chilly ( medium ) :               1 Nos.
  • Cumin seeds :               1 Tsp
  • Coriander powder :               1 Tsp
  • Turmeric powder :               ½ Tsp
  • Red chilly powder :               ½ Tsp
  • Hing :               1 pinch
  • Cooking oil :               1 Tbsp
  • Lemon juice :               as required
  • Coriander leaves :               for garnish
  • Salt :               to taste

Preparation

  • Knife the onion, tomato, green chilly and coriander leaves.
  • Rinse the chopped ingredients with cold water and keep aside.
  • Skin the lauki and chop into small pieces.
  • Immerse the lauki pieces in water until required in the pan to avoid discoloration of the lauki. Before adding to the pressure cooker / pan, strain the excess water and then cook in the pressure cooker / pan.

Method

  • Take a pressure cooker and splash oil in the pressure cooker.
  • Heat the oil on medium flame in the cooker on the gas.
  • Fry the chopped onion in the cooker for some minutes and let them be browned.
  • Then throw in the cumin seeds and let them splutter in the cooker.
  • Also add the hing to the cooker.
  • The spices powders including the coriander powder, red chilly powder and turmeric powder can now be spooned with the cooker contents.
  • Then mix the cooker contents for 1-2 minutes.
  • Now stir in the tomato pieces in the cooker.
  • Cook the cooker contents for 5-7 minutes.
  • Spoon the cooker contents at intervals.
  • Allow the tomatoes to be crushed in the cooker.
  • Also the cooker contents should be infused with each other.
  • Bring in the diced lauki to the cooker.
  • Add salt in the cooker.
  • Pour ½ cup of water in the cooker.
  • Toss the cooker contents for 1-2 minutes.
  • Close the lid of the pressure cooker and place the cooker on high flame.
  • The pressure cooker should reach maximum pressure.
  • After 1-2 whistles, reduce the heat to medium flame.
  • Steam the pan contents for 3-4 minutes.
  • Thereafter, switch off the gas.
  • Let the pressure contents cool off the gas.
  • Then open the lid of the pressure cooker.
  • Mix in the pressed green chillies in the cooker.
  • Pour additional water in the cooker if required.
  • Cook the cooker contents for some minutes on low heat.
  • The gravy should thicken and be semi-dry.
  • Pour the cooker contents in a serving dish.
  • Mix the lemon juice with the cooker contents.
  • Garnish with torn coriander leaves.
  • The lauki sabzi is now ready.

NOTES

  • Chana dal can also be added when cooking the lauki. Soak the chana dal for 1 hour and then put in the cooker with the lauki.
  • Ginger-garlic paste can also be poured in the pan with the diced onion for richer flavor. Fry the cooker / pan contents for few minutes thereafter.
  • The lauki sabzi can also be cooked in the pan instead of the pressure cooker. When cooking in the pan, pour 1 cup of water and steam on low medium flame for 25-30 minutes or till the lauki softens.

Ladies Finger Sabzi for Chapati

Zesty Lady Finger Sabzi for Chapati

Introduction

Lady finger is also known as Okra or Bhindi.

They are low in calories and also nutritious.

This side dish is dry and can be accompanied with chapati.

The okra can also be rolled in a chapati and then consumed.

When preparing this dish, the sliced onions are sautéed with green chillies and cumin seeds in heated oil in a wok and then set aside.

Then the okra pieces are fried in the wok.

Sugar and spices are then added to the wok.

Lastly, the sautéed ingredients are added and spooned with the other ingredients.

Ingredients

  • Lady finger / Okra / Bhindi :               250 g
  • Onion ( medium ) :               2 Nos.
  • Green chilly :               2 Nos.
  • Cumin seeds :               ½ Tsp
  • Red chilly powder :               ¾ Tsp
  • Mango powder :               ½ Tsp
  • Garam masala :               ¼ Tsp
  • Coriander leaves :               2 Tbsp
  • Sugar :               ½ Tsp
  • Oil :               ¾ Tbsp
  • Salt :               to taste

Preparation

  • Rinse the lady finger with cold running water. Pat dry with towel / cloth. Ensure they are completely dry so they cook easily and do not become soggy. Remove the head and tail of the lady finger. Chop into 1-1.5 inch pieces lengthwise. Set aside the okra pieces.
  • Knife the onion into slices and slit the green chillies.

Method

  • Take a wok and heat 1 tbsp of oil in the wok.
  • Throw the cumin seeds in the hot oil in the wok.
  • When they crackle then put the green chillies in the wok.
  • Drop the torn coriander leaves also in the wok.
  • Thereafter, sauté the onion slices in the wok and let them become brownish.
  • Add salt in the wok.
  • Mix the wok contents.
  • Now remove the wok contents and set aside in a bowl.
  • Take the same wok and heat 2-3 tbsp of oil in the wok on the gas.
  • Bring in the diced okra to the wok.
  • Fry the wok contents on medium high flame for couple of minutes.
  • Stir the wok contents every couple of minutes.
  • Sprinkle the sugar on the wok contents.
  • Lower the gas flame and steam the wok contents for 7-8 minutes until the okra is tender and cooked.
  • Spoon the wok contents at intervals.
  • Sugar helps to balance the spices in the dish. Also the green color of the okra is maintained when sugar is added.
  • When the okra is soft and shrunk in size then the spice powders including the red chilly powder, mango powder and garam masala can be added to the wok contents.
  • Also throw salt as required on the wok contents
  • Now transfer the bowl contents to the wok.
  • Stir the wok contents for few minutes.
  • Get the wok off the gas.
  • Pour the wok contents in a large dish.
  • Relish with roti / chapati.

NOTES

  • The okra should be fully dry before they are fried in the pan. The okra will then shrink in size and become crunchy.
  • Ground black pepper can be added instead of the red chilly powder in the dish.
  • Shallots can also be used in place of the onions. 12-15 small shallots can be utilized. They can be immersed in water for some minutes and then peeled and sliced.
  • Okra can also be sautéed in oil in the microwave. Place the okra pieces in a bowl with 1 tbsp of oil. Microwave the bowl contents on high power for 6 minutes. Stir the bowl contents every 2 minutes. Lesser quantity of oil is consumed with this method. They can then be added to the wok and the rest of the process can be followed.

How to Make Sabzi for Chapati

 Dry Sabzi with Chapati

Introduction

Sabzi is usually cooked with an array of vegetables.

Vegetables can include potatoes, green peas, beans, carrot, onion, tomato, cabbage to name a few.

Sabzi can also be prepared by steaming a single vegetable.

An assortment of vegetables however adds more variety and nutrition to the dish.

Spice powders are stirred with the vegetables and a range of dishes are prepared.

The amount of spices added to the dishes can be increased or reduced according to preferences.

Water is added to the pan in modest quantities.

The vegetables are dry cooked in sabzi dish.

They are usually accompanied with Chapati dishes.

Seasoning ingredients such as cumin seeds and mustard seeds can be tempered in the pan.

Then the tomatoes and spices are thrown in the pan.

When the tomatoes are melted in the pan then the diced vegetables are mixed in the pan and spooned with the spices.

Small quantity of water is poured in the pan to soften the vegetables.

Then the ready vegetable side dish can be enjoyed.

Let us look at how dry vegetables dishes are prepared.

Sabzi ( Dry )

  • Tomato                 :               1 Nos.
  • Cauliflower florets :               4-5 Nos.
  • Carrot :               1 Nos.
  • Beetroot                 :               ½ Nos.
  • Green peas :               1/4 Cup
  • Beans :               8-10 Nos.
  • Cumin seeds :               ¼ Tsp
  • Fenugreek powder :               2 Tsp
  • Red chilly powder :               1 Tsp
  • Garam masala :               ¼ Tsp
  • Turmeric Powder :               1 pinch
  • Oil :               1 Tsp

Preparation

  • Knife the tomato, cauliflower florets, carrot, beetroot and beans.
  • Rinse the chopped vegetables with water and keep aside.

Method

  • Pour oil in a pan and heat the pan on the gas.
  • Splutter the cumin seeds in the hot oil.
  • Allow the cumin seeds to splutter in the pan.
  • Then bring in the tomato pieces to the pan.
  • Mix and cook the pan contents for some minutes.
  • The tomatoes should melt in the pan.
  • Now sprinkle red chilly powder, garam masala and turmeric powder on the pan contents.
  • Season the pan contents with salt.
  • Stir the pan contents for couple of minutes.
  • Allow the spice powders to release the flavors in the pan.
  • Toss in the diced cauliflower florets, minced carrot, green peas, chopped beetroot and knifed beans.
  • Spoon the pan contents and let the vegetables absorb the spices.
  • Also throw the fenugreek powder in the pan.
  • Mix the pan contents for couple of minutes.
  • Splash 2 teaspoon of water in the pan.
  • Lid the pan.
  • Cook the pan contents on low flame for 8-10 minutes.
  • Stir the pan contents at intervals.
  • Let the vegetables become tender.
  • Add more water to the pan if required.
  • Thereafter, switch off the gas.
  • Remove the pan from the gas.
  • Transfer the pan contents to a serving bowl.
  • Accompany the dry ready sabzi with Chapati.

NOTES

  • The vegetables can also be cooked in onion-tomato mixture.
  • Ginger-garlic paste can also be fried in the pan.
  • The onion can be chopped into small pieces.
  • After washing the onion with water and draining the excess water, the diced onion can be added to the pan when the cumin seeds crackle.
  • The pan contents should be stirred for some minutes and the onion should become golden brown.
  • Then the ginger-garlic paste is emptied in the pan and sautéed for some minutes.
  • The tomato pieces and spice powders can now be added to the pan.
  • The vegetables are then spooned with the pan contents and spiced with the different flavors.
  • Finally, water in small quantities is splashed in the pan and the vegetables are cooked until they are tender.