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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 ...


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 !!!

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