Vegetable Sabzi Recipe
This is a traditional Bengali side dish which can be had with chapatti or roti.
Ingredients
| Potato | 1 Large (2 cup vegetables:) | |
| 4 small violet brinjals | ||
| Cabbage | 1/4 Cup (16 tbs) (2 cup vegetables:) | |
| 1 handfull french beans | ||
| 1 handfull green peas | ||
| Cooking oil | 2 Tablespoon (Other things:) | |
| 2 count dry red chillies | ||
| 2 pinches methi seeds | ||
| Jeera seeds | 2 Pinch (Other things:) | |
| Mustard seeds | 2 Pinch (Other things:) | |
| Aniseeds | 2 Pinch (Other things:) | |
| 1 count bay leaf | ||
| 2 count slit green chillies | ||
| Milk | 3 Teaspoon (Other things:) | |
| 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 |
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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
Chef
