Spicy Sabzi for Chapati

Spicy Sabzi Side Dish for Chapati


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.


  • 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


  • 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.


  • 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.