Urad Dhaniya Sabzi
A riot of colours, a very different tasting sabzi. I learnt this recipe from Sowdha Aunty. I would like to share a little info about Sowdha Aunty. She was a mother to me. I learnt a lot of recipes from her. I still cherish the days I spent with her. I lived opposite to her house in Trichy.This sabzi goes well with roti, puri, jeera rice and tastes yum when served with plain rice and a dhal. This is a sookhi ( dry ) sabzi.
Peeled and chopped to little thick strips – Carrots, Potatoes and Knol – Khol – each – 1/2 cup
Beans – 1/2 cup ( chopped to long pieces )
Green peas – 1/2 cup
Cauliflower – ( chopped to small florets ) – 1 cup
Onion – 1 ( sliced )
Tomatoes – 2 cups ( chopped )
Turmeric powder – 1/2 teaspoon
Kashmiri chilli powder – 1 teaspoon
Salt to taste
Sugar – 1/2 teaspoon
Dry roast and powder finely
Urad dhal – 1 teaspoon
Dhaniya ( coriander seeds ) – 1 teaspoon
Black pepper – 1/2 teaspoon
Dry roast the above mentioned ingredients without oil on sim flame to a golden colour. Switch off the stove. Cool. Powder finely. Keep aside.
Oil- 4 tablespoons
Jeera ( cumin seeds ) – 1 teaspoon
Finely chopped green coriander leaves – little
Heat a pan. Season. First sauté the onions on medium for 2 minutes. Next add the chopped veggies except the cauliflower. Add the chopped tomatoes. Add the turmeric powder. Cover and cook on sim flame. Once the veggies are 3/4 cooked add the cauliflower florets. Cover the pan and cook on sim flame. Once the veggies are fully cooked add salt to taste, sugar, chilli powder and the powdered urad and Dhaniya powder. Sauté gently for 2 minutes. Switch off the stove . Garnish. Mix . Serve hot with phulkas.
1) Sprinkle little melted ghee on the sides of the sabzi pan and mix gently for that little added taste.
2) Knol – kohl is Kohlrabi in English .