Category Archives: Sabzi Recipes

Easy to Make Sabzi for Chapati

Easy to Make Sabzi for Chapati

Chapati, unleavened flat bread, is one on the most common foods in Indian Subcontinent. Chapati is made from dough made with flour, water and salt and cooked on a tava. Sabzi is a vegetable dish which can be either in stir-fry form or gravy form. Vegetable consumption is a must for healthy life and vegetable sabzi is an easy way to consume nutrients. Paneer is another healthy food that gives you required nutrients.

There are so many types of sabzi’s that can be easily made and is a great combo for chapati. Various sabzi delicacies can be made by combining different vegetables. I have listed just a few of them, and I have given the recipes of two sabzi’s that does not take much time to make. The two sabzi’s are vegetable sabzi and paneer sabzi.

Some easy to make sabzi’s suitable to eat with chapati

  • Aloo bhindi sabzi
  • Aloo baingan ki sabzi
  • Sprouted moong sabzi
  • Cabbage carrot sabzi
  • Tamatar sev ki sabzi
  • Aloo bhujia sabzi
  • Cauliflower sabzi
  • Capsicum tomato stir-fry sabzi
  • Ghormeh sabzi
  • Beetroot sabzi
  • Mixed vegetable sabji
  • Lauki ki sabzi
  • Dhudhi channa dal ki sabzi
  • Cabbage aloo sabzi
  • Beans sabzi

Vegetable sabzi

Ingredients

  • Onion: 1
  • Tomato: 1
  • Green peas: ¼ cup
  • carrot: 1
  • Beans: 10
  • Cauliflower: 8 florets
  • Beetroot: ½
  • Chilli powder: 1 tsp
  • Turmeric powder: ¼ tsp
  • Garam masala: ¼ tsp
  • Kasthuri methi: 2 tsp
  • Cumin: ½ tsp
  • Oil: 4 tbsp
  • Salt: as required

Preparation

  • Chop carrot, beans and beetroot, wash and keep aside.
  • Wash green peas and cauliflower florets.
  • Chop the onion.
  • Chop the tomato.

Method

  • Heat oil in a pan.
  • Add cumin and saute for a few seconds.
  • Add onions and saute till translucent.
  • Add tomatoes and saute till cooked and mushy.
  • Add chilli powder, turmeric powder, and garam masala and kasthuri methi and mix well.
  • Add vegetables and required salt.
  • Sprinkle 2 tbsp of water. Close the lid and let the vegetables get cooked on low flame for about 10-15 minutes.
  • Switch off the flame. Serve hot sabzi with chapati.

Easy paneer sabzi

Ingredients

  • Paneer: 250 Gms
  • Capsicum: 1
  • Onion: 1 large
  • Tomato: 1 large
  • Ginger- 1 inch piece
  • Garlic: 4 cloves
  • Coriander leaves: a handful
  • Cumin seeds: 1 tsp
  • Chilli powder: 1 tsp
  • Turmeric powder: ½ tsp
  • Garam masala powder: 1 tsp
  • Oil: 4 tbsp
  • Salt: as required

Preparation

  • Cut paneer into small cubes.
  • Slice capsicum finely
  • Chop onions and tomatoes.

Method

  • Heat 1 tbsp of oil in a pan.
  • Add onions and fry till light brown.
  • Add tomatoes and saute till tomatoes become mushy. Allow to cool and grind to paste with ginger, garlic, cumin and coriander leaves.
  • Fry remaining oil in a pan.
  • Add capsicum and fry for 3-4 minutes.
  • Add the ground paste. Add chilli powder, turmeric powder and garam masala. Mix well.
  • Add ½ cup of water and bring to boil.
  • Add the paneer cubes and let the masala coat the paneer.
  • Cook the mixture on a low flame till the sabzi becomes dry.
  • Serve hot with chapati.

Dry Sabzi for Chapati

Making Dry Sabzi for Chapati

Today morning my neighbor asked me to suggest a dry sabzi recipe that goes well with chapati and I suggested the paneer mutter dry sabzi. This dish is a very delicious tangy and spicy dish. Apart from taste, both these ingredients have high nutritious value. Paneer or cottage cheese is rich in protein, calcium, vitamins and minerals and green peas is rich in fiber, iron, copper, vitamin A , vitamin C and vitamin K, folic acid and anti-oxidants.

Recipe for dry sabzi for chapati (Paneer Mutter Sabzi)

Ingredients

  • Green peas: 1 cup
  • Paneer: 100 Gms
  • Onions: 2
  • Tomatoes: 2
  • Green chilli: 1
  • Ginger: small piece
  • Garlic: 2-3
  • Cumin seeds: 1 tsp
  • Garam masala: 1 tsp
  • Punjabi masala: 1 tsp
  • Red chilli powder: 2 tsp
  • Coriander powder: 1 tsp
  • Turmeric powder: ¼ tsp
  • Kasthuri methi powder: ¼ tsp
  • Oil: For deep frying paneer
  • Oil: 3 tbsp
  • Ghee: 2 tbsp
  • Salt as required
  • Cashew nuts: 10 Gms
  • Kismis: 10 Gms

Preparation

  • Wash green peas and half cook it by adding salt.
  • Cut paneer into small cubes. Deep fry paneer cubes in hot oil till it becomes light pink color. Transfer the cubes cold water and let it remain soaked for 2 minutes. Now transfer on to a plate and keep aside.
  • Wash and chop the tomatoes and grind it into a smooth paste.
  • Chop the onions. Heat 1 tbsp of oil in a pan. Fry the sliced onions till it becomes light brown. Allow to cool and grind to paste.
  • Grind the green chilli, ginger and garlic to paste.
  • Heat ½ tbsp of oil in a pan. Add the Kismis and cashew nuts for 2-3 minutes till cashew nuts turns brown. Keep aside.

Method

  • Heat remaining 2 ½ tbsp of oil and 1 tbsp of ghee in a pan.
  • Add cumin seeds in it and saute for a few seconds.
  • Add green chilli, ginger, garlic paste and saute for 1 minute.
  • Add onion paste and saute for 1 minute.
  • Add tomato paste and saute for another minute.
  • Now add the garam masala, Punjabi masala, coriander powder, red chilli powder, turmeric powder and Kasthuri methi powder, mix it properly, sprinkle some water and saute for a few minutes till oil is seen on the sides.
  • Add the half cooked peas. Mix properly. Cover the pan and let it cook on a low flame for 3 -4 minutes.
  • Now add the fried paneer cubes. Mix properly and cook for 2 minutes till the contents become dry.
  • Transfer the dry sabzi to a serving bowl.
  • Garnish with fried cashew nuts and Kismis.

If you want to give your family a very healthy and sumptuous meal, then this dry paneer mutter sabzi with chapati is what you should serve your family. Try it! Taste it! Relish it!

Dal Sabzi for Chapati

Making Dal Sabzi for Chapati

Dal or lentil is a highly nutritious food, highly rich in fiber, proteins and vegetables and dal dish is best way to make your children get the nutrition they require. You can use dal to make curries, gravies or sabzi’s which are fabulous side-dishes for chapatis. Sabzi is a vegetable dish that can be either stir-fry or a bit gravy type.

Recipe for dal sabzi for chapati (with vegetables)

Ingredients:

  • Oil: 4 tbsp
  • Bottle gourd: 1
  • Round gourd: 1
  • Eggplant: 1
  • Cauliflower: ½
  • Onion: 1 (big)
  • Capsicum: 1
  • Tomato: 4 (medium)
  • Yellow lintels: ½ cup
  • Red lentils: ½ cup
  • Red chillies: 3- 4
  • Curry leaves: 10
  • Garlic: 3
  • Mustard seeds: 1 tsp
  • Cumin seeds: 1 tsp
  • Coriander powder: 1 tsp
  • Turmeric powder: ½ tsp
  • Chilli powder: 1 tbsp (You can reduce or increase the quantity of red chilli powder according to the spiciness)
  • Garam masala powder: ½ tsp
  • Carom seeds: ½ tsp
  • Grated coconut: 2 tbsp
  • Tamrind paste: 3 tbsp
  • Salt to taste
  • Coriander seeds: chopped a handful

Preparation:

  • Cut the bottle gourd, round gourd, eggplant into pieces.
  • Cut the cauliflower into florets.
  • Chop the capsicum into small pieces.
  • Chop the tomatoes into small pieces.
  • Thinly slice the onion.
  • Soak the yellow lintels and red lintels in water for 30 minutes and pressure cook them.
  • Grind the garlic to paste.
  • To make tamrind paste – Soak tamrind pulp in 3 tbsp of water for 15 minutes till pulp becomes soft. Squeeze the pulp and strain to get the tamrind paste.

Method:

  • Heat oil in a pan.
  • Add mustard seeds and cumin seeds and wait for them to splutter.
  • Add carom seeds.
  • Add dried red chillies.
  • Add curry leaves and fry for a few seconds.
  • Add the capsicum pieces.
  • Add the onions and fry till it becomes translucent.
  • Add garlic paste.
  • Add grated coconut and fry till coconut turns brown.
  • Add coriander powder, red chilli powder, and turmeric powder and garam masala.
  • Add tomatoes, sprinkle some water and fry till the tomatoes become mushy and oil is seen on the sides.
  • Add the vegetables. Mix well.
  • Add salt.
  • Add 1 cup water and cover the lid and cook on a low flame till the vegetables are cooked.
  • Now add the cooked lentils and cook for 2-3 minutes.
  • Add the tamrind paste.
  • Cook till the sabzi becomes dry.
  • Switch off the flames.
  • Transfer the dal sabzi into a serving bowl.
  • Garnish with chopped coriander leaves.

The dal curry is one of the best side dishes for chapati. The vegetables and dal with spicy masala makes it a lip-smacking dish, which will be loved by every member of your family. So don’t delay. Make dal sabzi today and relish its taste.

Chow Chow Sabzi for Chapati

Chow Chow Sabzi for Chapati

When I was talking to my friend over the phone this morning, she asked me what I was making. When I told her I am making a dish with chow chow, she laughed and asked me if I am making a dish with chow chow puppies. I was quite surprised that she did not know what chow chow is? Well, readers, if there is anyone who does not know or haven’t heard about chow chow, for your information, chow chow or chayote is a small, pale green pear-shaped tropical squash, with coarse wrinkles, and it can be boiled, fried or smashed and it has a mild and sweet flavor and is used in different ways in different cuisines around the world. It is a good source of dietary fiber, has no cholesterol or fat and is low in sodium. Apart from this chow chow is good for the heart, good for the brain, prevents acne, keeps thyroid healthy and drinking tea made from its leaves dissolves kidney stones, prevents hardening of arteries and controls blood pressure. Now are you ready to try out a dish with chow chow? It is chow chow sabzi. Go to the market, buy a chow chow and start making. Here is the recipe!!!

Recipe for chow chow sabzi

Ingredients

  • Chow chow: ¼ kg
  • Channa dal: 1 cup
  • Onion: 1 big
  • Tomato; 1 big
  • Turmeric powder: 1 tsp
  • Coriander powder: 1 tsp
  • Sambar powder: 1 tsp
  • Green chillies: 3
  • Tamrind pulp: 2 tbsp
  • Mustard seeds: 1 tsp
  • Cumin seeds: 1 tsp
  • Urad dal: 1 tsp
  • Asafoetida: a pinch
  • Oil: 4 tbsp
  • Salt to taste
  • Curry leaves: 1 string
  • Coriander leaves: ¼ cup chopped for garnishing

Preparation:

  • Peel and chop the chow chow into pieces.
  • Wash the channa dal and cook the dal together with chow chow in a pressure cooker for 3-4 whistles.
  • Put a small ball of tamrind in ¼ cup water for ½ hour and squeeze to get the pulp.
  • Finely chop the onion.
  • Finely chop the tomato.
  • Finely chop the green chillies.

Method:

  • Heat oil in a kaddai.
  • Add the urad dal.
  • Add the mustard seeds and cumin seeds and wait for them to splutter.
  • Add the curry leaves.
  • Add the green chillies.
  • Saute for 1 minute.
  • Add a pinch of asafoetida and saute for ¼ minute.
  • Add the onions and saute till the turn light brown.
  • Add the tomatoes.
  • Now add the turmeric powder, coriander powder and sambar powder.
  • Add salt.
  • Saute till the tomatoes are cooked and oil is seen on the sides.
  • Now add the cooked dal and chow chow.
  • Don’t add water.
  • Mix well.
  • Add the tamrind pulp.
  • Saute till the contents become stir fried.
  • Switch off the gas.
  • Transfer contents into a serving bowl.
  • Garnish with coriander leaves and serve hot with chapati.

Cauliflower Sabzi for Chapati

Making Cauliflower Sabzi for Chapati

It is very essential to eat sufficient quantities of fruits and vegetable everyday for overall health improvement, to get required nutrition and to ward off many diseases. There is one vegetable that I incorporate in my diet very often, and that is cauliflower, as it provides fantastic health benefits. Not only is it packed with nutrients, but it also has anti-oxidant and anti-inflammatory benefits and is rich in dietary fiber. Apart from this, it also has benefits like fighting cancer, boosting brain health, boosting heart health, helps in detoxification and digestion and various other health benefits.

Below is a recipe for cauliflower sabzi with capsicum, which I make quite often at home, because my family loves it. By sabzi, I mean stir-fry, a dry vegetable dish. It is a very easy to make this dish that pairs well with chapati. The blend of spices and the taste of capsicum make this dish really yummy and I am sure your family will love it too.

Cauliflower Sabzi recipe (with capsicum)

Ingredients:

  • Cauliflower : 1 medium
  • Capsicum : 1
  • Onion : 1 large
  • Tomato : 1 medium
  • Turmeric powder : ½ tsp
  • Ginger : 1 inch piece
  • Garlic : 2-3
  • Cumin seeds : ½ tsp
  • Dried red chillies : 3
  • Coriander seeds : 1 tsp
  • Cloves : 2
  • Cinnamon : 1 inch stick
  • Fennel seeds : ¼ tsp
  • Oil : 2 tbsp
  • Salt to taste
  • Coriander leaves : ½ cup – chopped for garnishing

Preparation:

  • Cut the cauliflower into florets. Put the cauliflower florets in salted hot water for 10-15 minutes. Remove wash and keep aside.
  • Thinly slice the capsicum lengthwise.
  • Thinly slice the onion.
  • Grind tomato to paste.
  • Grind ginger to paste.
  • Grind garlic to paste.
  • Dry roast red chillies, coriander seeds, cloves, and cinnamon and fennel seeds for 2 minutes. Allow to cool. Then grind into fine coarse powder.

Method:

  • Heat oil in a pan.
  • Add the cumin seeds and allow it to splutter.
  • Add the onions and saute till the onions turn golden brown.
  • Add the tomato paste.
  • Add the roasted and ground powder.
  • Saute for 4-5 minutes till the tomatoes are cooked and moisture dries up and oil is seen on the sides.
  • Add the sliced capsicum and saute for a minute.
  • Add cauliflower and saute again for a minute till the ingredients blend well.
  • Add turmeric powder.
  • Add salt.
  • Mix well.
  • Add 1 cups of water.
  • Close the lid and cook on medium flame till the vegetables are cooked. Don’t cook the cauliflower for a long time, as it will lose its nutrients. Retain its crispy texture.
  • Once the vegetables are cooked, remove lid, and keep on stove till the water dries and the vegetables become stir-fried form.
  • Switch off the flame.
  • Transfer into a serving dish.
  • Garnish with coriander leaves.

Tasty and healthy cauliflower sabzi with capsicum is ready to be served hot with chapati.

Carrot Sabzi for Chapati

Making Carrot Sabzi for Chapati

Growing children require plenty of nutrition and that is the main reason why carrot is a common vegetable in most of my diets. Today I have the recipe for making a carrot sabzi. Actually it is a Rajasthani sabzi which is normally made with carrots, corn and other vegetables, but I made the dish using only carrots and corn, because my children love both. Both carrots and corn provide high quantity of nutrients required for the family. My mother-in-law is diabetic, so I made a change in garnishing too. Instead of garnishing with coriander leaves, as is done in most of the dishes, I have garnished the carrot sabzi with methi leaves (fenugreek leaves) which is good for people who are diabetic.

Recipe for carrot sabzi

Ingredients:

  • Carrots : 250 Gms
  • Corn : 1 cup
  • Red chilli powder : 1 tsp
  • Turmeric powder : ½ tsp
  • Cinnamon : 1 inch piece
  • Cloves : 2-3
  • Salt : as required
  • Oil : 2 tbsp
  • Coriander seeds: 1 tsp
  • Cumin seeds : 1 tsp
  • Onion : 1 medium
  • Tomato : 1 medium
  • Cashew nuts : 10-12

Preparation:

  • Peel and chop the carrots into small pieces
  • Chop the onion and tomato
  • Put the cashew nuts in hot water for 10 minutes.
  • Dry roast the coriander seeds and cumin seeds. Grind in a mixer. To this add the onion and tomato pieces and the cashew nuts, Add some water and grind to a fine paste.

Method:

  • Heat oil in a kaddai.
  • Add the cinnamon stick and cloves and saute till you get a nice aroma.
  • Add the chopped carrots and corn.
  • Add the red chilli powder.
  • Add the turmeric powder.
  • Add salt.
  • Add 1 cup of water.
  • Close the lid and let the vegetables cook on a low flame.
  • When the vegetables are half cooked, add the ground paste.
  • Cover again and cook on low flame till the vegetables are well done.
  • Once the vegetables are cooked remove the cover and cook till there is thick without any gravy.
  • When done, switch off the flame.
  • Transfer to a serving bowl.
  • Garnish with little methi leaves.

Making carrot sabzi with olive oil instead of the normally used cooking oil will enhance the health benefits of this dish. Olive oil is rich in monosaturated fats and protects against heart diseases, prevents stroke, reduces the risk of breast cancer Alzheimer’s disease and protects the liver. Similarly corn and carrots also is a healthy food for the body a certainly a dish made with Carrots, corn, methi and olive oil are rich with health benefits both for the young and the old. This yummy carrot sabzi is an excellent side dish for chapati. Why wait? Try it out today itself!

Capsicum Sabzi for Chapati

Capsicum SabziSabzi is a stir-fry dish made with vegetables. It can be made with one vegetable or by combining different vegetables. Vegetable or vegetables with some spicy ingredients can produce a really tasty sabzi or sabji which is a suitable side dish for rice, roti, paratha or chapati. Normally I use capsicum as topping or fry it along with onions, instead of green chillies.

Today my daughter talked non-stop about the nutritional value and health benefits of capsicum which can prevent various diseases, so I decided to make sabzi with capsicum. The recipe I have given below is a capsicum masala sabzi, with spicy ingredients, which is a terrific combo for chapati. So if you are making chapatis for dinner and haven’t yet decided about a side dish, here is an excellent choice – the capsicum masala sabzi!

Recipe for capsicum masala sabzi

Ingredients required:

  • Capsicum : 2
  • Onion : 1 big
  • Tomato : 2 medium
  • Ginger paste : ½ tsp
  • Garlic paste : ½ tsp
  • Chilli powder : 1 tsp
  • Coriander powder : ½ tsp
  • Garam masala powder : ½ tsp
  • Turmeric powder : ½ tsp
  • Jeera powder : ½ tsp
  • Cumin seeds : ½ tsp
  • Cream : 1 tbsp
  • Cashewnuts : 10
  • Oil : 2 tbsp
  • Salt as required
  • Coriander leaves : chopped a handful for garnishing

Preparation:

  • Soak the Cashewnuts in warm water for 10 minutes and grind in a mixer grinder into a smooth paste.
  • Chop the capsicum into small pieces.
  • Chop the onions into small pieces.
  • Chop the tomatoes into small pieces.

Now let us see how to make capsicum masala sabzi

  • Heat the oil in a pan.
  • Add cumin seeds and wait for it to splutter.
  • Add chopped onions.
  • Add turmeric powder.
  • Add the ginger and garlic paste and saute for 2-3 minutes, till the onions become pinkish and transparent.
  • Add tomatoes. Saute for 3-4 minutes till the tomatoes become cooked and mashy.
  • Add the chopped capsicum and cook for 2 minutes.
  • Add the chilli powder, coriander powder, garam masala powder and jeera powder.
  • Add salt
  • Saute well till the masala’s mix.
  • Add ½ cup of water.
  • Close the lid and cook on a low flame for about 5-6 minutes till the capsicum gets cooked.
  • Now remove the lid. Once the capsicums are cooked, add the cashewnut paste and saute well.
  • Sprinkle some water and cook till the gravy becomes thick, in a dry form.
  • Finally add the cream to the capsicum sabzi mixture.
  • Switch off the flame.
  • Transfer into a serving bowl and garnish with coriander leaves.

Now you have before you a delicious capsicum masala sabzi to be served hot with chapatis for dinner. The cooking time required is just 30 minutes and whether you have guests for dinner or it is just a family dinner, this dish is sure to become an instant hit. Try it!!!

Cabbage Sabzi for Chapati : Cabbage sabzi with green peas and aloo

Today everybody is health conscious and giving priority to the health of my family, every time I make a dish, I always use vegetables that are full of nutrition and have many health benefits such as broccoli, beans, carrot etc. One vegetable that I incorporate into my menu once in a fortnight is cabbage. My husband always used to say ‘ugh’ when I mention the word ‘cabbage’, but understanding the health benefits of this vegetable and especially when I combine it with potatoes; he has starting eating it without any complains.

For those who don’t know, cabbage is ranked in WHFoods as an excellent source of Vitamin C. It has powerful nutritional properties and sources of other vitamins to improve your health. It has antioxidant and anti-inflammatory benefits and prevents cancer, heals stomach ulcers, reduces cholesterol, relieves muscle soreness, helps to stimulate digestive system, boosts immune system, prevents cataract, protects the skin and aids in weight loss.

Whatever be the vegetable, it is the ingredients and the method of making it, which makes the dish really yummy. A common dish that I make with cabbage is cabbage sabzi. And to enhance the taste, I have added potatoes/aloo and green peas. It is delicious and easy to make, and I usually make it for dinner as a combo for chapati. Sabzi means stir-fry dry vegetables and the cabbage potato pea’s sabzi recipe that I have given below is also a dry dish that is a fantastic combination for chapatis.

Recipe for cabbage sabzi with green peas and aloo

Ingredients:

Cabbage: 1 medium

Green peas: 100 Gms

Aloo/potatoes: 2

Onions: 2 medium

Tomatoes: 1

Green chillies: 2

Turmeric powder: ½ tsp

Red chilli powder: ½ tsp

Jeera: ½ tsp

Oil: 3-4 tbsp

Salt as required

Mustard seeds: ½ tsp

Cumin seeds: ½ tsp

Curry leaves: 1 string

Preparation:

Chop cabbage into small cubes and keep aside.

Peel and boil cook and chop potatoes into small pieces and keep aside.

Chop the tomato into small pieces and keep aside.

Boil the green peas and keep aside.

Chop the garlic into small pieces.

Slit the green chillies

Method:

Take a pan and heat the oil.

Add mustard seeds and cumin seeds.

When they splutter, add curry leaves.

Add the garlic, jeera and green chillies.

Add the chopped potatoes and saute for 1-2 minutes.

Add the cabbage and the peas.

Add the tomato pieces.

Add the red chilli powder and turmeric powder.

Add required salt.

Sprinkle some water.

Saute well for 2-3 minutes till the masala’s and the vegetables blend well and the tomatoes get cooked and become mashy.

When the sabzi becomes dry; switch of the flame.

Transfer into a serving dish and serve this delicious cabbage sabzi as a side dish for chapati.

Cabbage can really do well to you and your family, as it is a great addition to your healthiest way of eating, so you should surely try out this dish and enjoy its delicacy and health benefits.

Broccoli Sabzi for Chapati

Many people don’t know that broccoli is a vegetable that has got numerous health benefits. I have a friend who never buys broccoli but prefers to buy cauliflower instead. She makes various dishes with cauliflower and tells me that she has never tried out broccoli. Broccoli is a healthy vegetable loaded with nutrition, and a nice way to add broccoli in your cooking and make you children eat it is by making broccoli sabzi. I have given below the recipe for making broccoli sabzi.

Normally many ladies add potatoes/aloo with the broccoli, but I have added carrots. Broccoli and carrot combined together in sabzi form is the perfect way to give your children all the health benefits in one dish. While broccoli is full of vitamins and antioxidants and regarded as a food that lowers the risk of heart diseases and certain cancers, carrot is a vitamin-rich food and improves vision, prevents cancer, slows down aging, prevents heart diseases, cleanses the body, prevents stroke and is a powerful antiseptic. So the output of combining these two healthy vegetables is broccoli carrot sabzi, a delicious dish that is perfect for chapatis.

Broccoli Sabzi Recipe

Ingredients:

  • Broccoli : 500 gms
  • Carrot : 100 gms
  • Garlic : 3 cloves
  • Ginger : 1 “ piece
  • Onion : 1 medium sized
  • Mustard seeds : ½ tsp
  • Dried red chillies : 2
  • Urad dal : ½ tsp
  • Cumin seeds : 1 tsp
  • Coriander powder : 2 tbsp
  • Turmeric powder : 1 tsp
  • Red chilli powder : 1 tsp
  • Asafoetida : a pinch
  • Curry leaves : 1 string
  • Grated coconut : 2 tbsp
  • Oil : 3 tbsp
  • Salt to taste

Preparation:

  • Saute broccoli florets in 1 tbsp of oil until dry and completely roasted and keep aside.
  • Slice the carrots to thin stripes and cook in boiling water. Drain and keep aside.
  • Finely slice the onions.
  • Crush the garlic cloves.
  • Crush the ginger.

Method for making broccoli sabzi:

  • Take a saucepan or wok.
  • Add the remaining 2 tbsp of oil and add the mustard seeds.
  • When they splutter, add the red chillies and saute till it turns dark in color.
  • Add the urad dal and saute till it turns brown.
  • Now add the cumin seeds and saute for 1 minute.
  • Add the crushed garlic and ginger.
  • Add the sliced onion and saute till translucent.
  • Now add the coriander powder, turmeric powder, chilli powder and asafoetida.
  • Saute and mix the powders mix well with the onions.
  • Add the fried broccoli florets and boiled carrots.
  • Add salt.
  • Sprinkle some water.
  • Cover with a lid till the vegetables get cooked well in the spices.
  • Once ready, remove the lid and let the sabzi get dry.
  • Switch off the flame.
  • Add the curry leaves.
  • Spread the grated coconut and mix well.

Delicious Broccoli sabzi is ready to be served with chapatis. Using olive oil than any other oil will enhance the taste of the dish and it is healthy and cholesterol free too.

Brinjal Sabzi for Chapati

Are you sitting and wondering what side dish to make for chapatis tonight? Not to worry! Why not make a sabzi that is delicious, is a perfect pair for chapatis and that which helps in maintaining good health. The dish which is brinjal sabzi provides all the nutrients required for your children and for elders in your family like your parents or in-laws staying with you.

Brinjal has many medicinal properties and is used as a remedy for Blood Pressure, Diabetes, Cholesterol and Cancer and it is also low in saturated fat and it is the best vegetable to be used in oily dishes because it because it helps to relieve hemorrhoid discomfort. Sabzi means stir-fry vegetables and given below is the recipe for brinjal sabzi/spicy brinjal stir-fry. Try it out and I can assure you that you will be making it again very often.

Brinjal Sabzi Recipe

Ingredients:

  • Brinjals: 8
  • Onions: 2 medium
  • Tomatoes: 2
  • Turmeric powder: ½ tsp
  • Red chilli powder: ½ tsp
  • Ginger: 1”
  • Garlic: 2
  • Cinnamon: 1 piece
  • Cardamom: 2
  • Cloves: 2
  • Sugar: ½ tsp
  • Salt to taste
  • Coriander leaves: Chopped for garnishing
  • Oil: 3 tbsp

Preparation:

  • Cut brinjals into semi-circular pieces and put them in water, so that they don’t turn brown in color.
  • Chop 1 onion and slice 1 onion
  • Chop the tomatoes
  • Grind ginger to paste
  • Grind garlic into paste

Method:

  • Heat 1 tbsp oil in a pan.
  • Add the chopped onions.
  • Fry the onions till they turn pink.
  • Add the chopped tomatoes. Fry them with the onions for 1-2 minutes.
  • Grind to paste,
  • Heat 2 tbsp of oil.
  • Fry the sliced onion.
  • Add the spices, turmeric powder, chilli powder, ginger paste, garlic paste and salt.
  • Saute for 1 minute
  • Add the ground onion and tomato paste.
  • Saute for 1-2 minutes till all the masala mix well.
  • Now add the cut brinjals and saute for 1 minute.
  • Close the pan and cook till the brinjals are cooked.
  • Make sure that the brinjals do not get burnt or stick to the bottom of the pan.
  • If that happen, you can sprinkle some water.
  • Once the brinjals are cooked add the sugar.
  • Mix well and stir till the sabzi is in dried form.
  • Switch of the flame.
  • Transfer into a serving dish.
  • Garnish with chopped coriander leaves.
  • Serve hot with chapatis.

Whenever my in-laws come home, and I make this sabzi, I also add a tsp of methi leaves, because it enhances the taste and the nutritional value of the dish because methi leaves or fenugreek leaves are a good source of proteins, fiber and vitamins.