Urad Dhaniya Sabzi

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.

Ingredients

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.

To Season

Oil- 4 tablespoons

Jeera ( cumin seeds ) – 1 teaspoon

To Garnish 

Finely chopped green coriander leaves – little

Method

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.

Chef’s Tips

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 .

 

 

 

 

 

 

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