Monday, April 5, 2010
This sabzi goes very well with theplas, parathas ... it is spicy with a light gravy flavored with tomatoes & pastes. Ready in 20 minutes, fast to cook, delicious to eat ...
RECIPE SERVES 2-3
Heat 2 tablespoons oil for vaghaar, once it heats add 1 teaspoon rai, 1 teaspoon jeera, pinch of hing. For a more spicy version, you can add 1 teaspoon ginger paste, 2 teaspoons garlic paste, 2 teaspoons green chilli paste
Add 4 cups cauliflower florets, 1 potato (cut in cubes), 1 tomato (cut in cubes), 1/2 cup fresh or frozen peas
Add spices 3 teaspoons salt (to taste), 1/8 teaspoon haldi, 3 teaspoons Red Chilli Powder, 2 teaspoons dhaanajeeru
Add 1 cup water, mix all vegetables & spices well. Switch flame to medium heat.
Place a lid that can hold water on the sabzi. Half fill the lid with water.
Let sabzi cook for 5 minutes. Open lid, mix.
After another 10 mins, sabzi will be done. Insert a knife in a potato piece & cauliflower piece. If it cuts easily, it means sabzi is very well cooked.
Garnish with 1/4 cup fresh cut cilantro. Serve hot with theplas, parathas, pickle, raita or buttermilk
Prepare & enjoy !!!
Posted by falguni at 4:59 PM