Veg Sabzi for Chapati

Dry Veg Sabzi for Chapati


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.


  • 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


  • 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.


  • 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.


  • 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.