Vegetable Sabzi Recipe
This is a traditional Bengali side dish which can be had with chapatti or roti.
Ingredients
2 cup vegetables:
1 large potato
4 small violet brinjals
1/4 cup cabbage
1 handfull french beans
1 handfull green peas
Other things:
2 tbsp cooking oil
2 count dry red chillies
2 pinches methi seeds
2 pinches jeera seeds
2 pinches mustard seeds
2 pinches somph ( aniseeds )
1 count bay leaf
2 count slit green chillies
3 tsp milk
a pinch sugar
salt as needed
corrainder leaves to garnish
Directions
* Wash and cut all the vegetables into medium size pieces.
* Dice the whole red chilies.
* Take fenugreek seeds, cumin seeds, aniseed and mustard seed. Do not grind.
* Heat oil in low flame, fry the chopped red chilies. Add the all the above seeds and bay leaves and fry on low heat for about a minute.
* Add all the vegetables and fry for a few minutes.
* Add green chili, salt, sugar, milk and enough water to cook the vegetables. Cover the pan and simmer till the vegetables are cooked.
* Garnish with chopped coriander leaves and serve hot with rice or puri.
* Dice the whole red chilies.
* Take fenugreek seeds, cumin seeds, aniseed and mustard seed. Do not grind.
* Heat oil in low flame, fry the chopped red chilies. Add the all the above seeds and bay leaves and fry on low heat for about a minute.
* Add all the vegetables and fry for a few minutes.
* Add green chili, salt, sugar, milk and enough water to cook the vegetables. Cover the pan and simmer till the vegetables are cooked.
* Garnish with chopped coriander leaves and serve hot with rice or puri.
Comments
Comments: 2 |
Add a Comment
Jayashree says :
It gives a different flavour and taste, usually I too do not add milk to any subzi's, but this dish tastes different than any other subzi, and it is done this way in Calcutta.
Posted on: 18 February 2008 - 6:03pm
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