Aloo Bhindi Sabzi

Bhindi is favourite vegetable at home, i prepare sabzi with it quite often. This aloo bhindi sabzi from tasty indian recipes caught my eye and i prepared it today. Both the vegetables made a great combination. sabzi turned out tasty.

This sabzi can be served with chapathi's or phulkha's or with jeera rice, peas pulao etc. Iam yet to make phulkha's for dinner to serve with this sabzi!!

                                                          
                                                                  Aloo Bhindi Sabzi

Aloo Bhindi Sabzi Recipe

Prep Time: 10 mins 

Cooking Time: 20 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Sidedish

Ingredients:


recipe adapted from Tasty indian recipes

• Aloo - 2 (small)
• Bhindi - 10
• Onion - 1
• Tomatoes - 2
• Green chilli - 2
• Ginger - 1'inch size
• Turmeric powder - 1 /4 tsp
• Red Chilli powder - 1 tsp
• Corriander powder - 1 tsp
• Cumin powder - 1 tsp
• Garam masala - 1/2 tsp
• Amchur powder - 1 tsp
• Oil - 2 tbsp (to fry bhindi and aloo)

For tadka:

• Oil - 1 tsp (for tadka)
• Mustard - 1/2 tsp
• Cumin - 1/4 tsp
• Curry leaves - 1 sprig

Corriander leaves to garnish

Method:

Peel the skin of the potatoes and wash them clean, slice them into a medium thick pieces. also trim the head and tail of bhindi and cut them into two or three pieces.

Heat 2 tbsp oil in a pan and fry the potatoes first, till they are cooked. it takes about 3-4 minutes at high flame. once the potatoes are fried remove from oil and put it on kitchen tissue, so that tissue absorbs the oil. Then fry in the bhindi pieces. it may take 2-3 minutes in medium flame to get fried.

Chop the Onions, tomatoes, ginger and green chillies very finely.
Heat a tbsp of oil in a pan, add mustard and let it pop, then add cumin, green chillies and ginger. saute them for a few seconds and add in the finely chopped onion. once the onions turn translucent, add in the finely chopped tomatoes and saute them well. add salt and turmeric powder and mix well. in medium flame, let the tomatoes get mushy and mix well with the onions.

Then add the red chilli powder, corriander powder, cumin powder and garam masala to the pan and mix well with the onions and tomato mix. once the masala and onions mix well and come together add in the fried aloo and bhindi to the pan and give a mix. add amchur powder or lemon juice and mix well. sprinkle a tsp of water to the pan and scrap the masala's sticking to the bottom of the pan. then remove the sabzi to the serving bowl.

Garnish with finely chopped corriander leaves.
Best served with chapathi, roti or with jeera rice, veg pulao.

Notes:

 You can steam the potatoes than frying. also microwave the bhindi with a tsp of oil in microwave at very high mode for about 4-5 minutes. this way you can avoid frying the vegetables.

Bhindi sabzi

Its July, and i want to declare that i failed miserably in my resolutions. one of my resolution was to blog frequently. i don't know, something in me is keeping me away from blogging. probably i should change my mindset, go ahead and fight. coming over to bhindi sabzi. 

Vegetable Sabji

Vegetable sabzi can be prepared in dry and in gravy form. i am sharing both recipes with you here. Initially i bought sabzi masala, that is available in the market and used it, later, i stopped buying the sabzi masala and added chilly powder, corriander powder, garam masala and kauri methi to my sabzi. it gave the same taste as the sabzi masala available in the market. but i am desperate in knowing what all go into sabzi masala. If you know, please share with me.

Dry Vegetable Sabzi Recipe

Prep Time: 05 mins 

Cooking Time: 20 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Sidedish

Ingredients:

Carrot- 1
Tomato - 1
Green Peas - 1/4 cup
Beans - 10
Beetroot - 1/2
Cauliflower - 4 small florets
Chilli Powder / Sambhar Powder - 1 tsp
Turmeric Powder - a pinch
Garam Masala - 1/4 tsp
Kasuri Methi /Dry Methi Leaves - 2 tsp's
Oil - 1 tsp
Cumin - 1/4 tsp

Method:

Chop the vegetables into small pieces.

Heat oil in a pan, add cumin and let it get roasted.

Add finely chopped tomatoes to the pan, Let the tomatoes shrink and mash them on the pan with the slotted spoon. add turmeric powder, chilli powder, garam masala and salt to taste. mix the masala well with the tomatoes.

Add the chopped vegetables to the pan, mix the veggies well with the tomatoes and the masala. add kasuri methi and give a mix.

Sprinkle 2 tsp's of water over the pan and close the pan with its lid. let the vegetable's simmer in slow flame for about 5 -10 minutes till the vegetables get half-way cooked. as i do not like over cooking the vegetables, i removed the sabzi, when the vegetables are half-cooked.

Serve the sabzi with Chapathi's.

                                                         Vegetable sabzi  (Gravy)

Ingredients:

Mixed Vegetables - 2 cup's chopped(carrot,beans, green peas, potato and cauliflower)
Onion - 1
Tomato - 1
Ginger garlic paste- 1 tsp
Oil - 1 tbsp
Cumin - 1/2 tsp
Chilly powder - 1 or 2 tsp's
Corriander powder - 2 tsp's
Garam masala - 1/4 tsp
Kasuri methi - 1/2 tsp
Chopped corriander leaves - 2 tsp's

Method:

In a wide bottomed pressure cooker, add oil and heat it. add cumin and let it roast.

Add finely chopped onions, bit of salt and saute till they turn translucent. then add ginger garlic paste and saute it till the raw smell leaves.

Add tomatoes and saute till they turn soft. now add salt, chilly powder, corriander powder, garam masala
and mix well with the onion and tomatoes.

Then add in the chopped vegetables and mix well. add a cup of water and kasuri methi and give a mix. check for salt and add as per your taste. then add the chopped corriander leaves and close the pressure cooker with its lid. let the sabzi pressure cook for up to 2 whistles exactly. switch off the flame and let the steam escape. Now transfer the sabzi to a serving bowl.

Serve with Chapathi or Roti. I enjoyed it with phulkha and peas pulao.

Rajasthani Gatte ki Sabzi

Gatte ki sabzi is a dish, that you can never miss out when you have Rajasthani meal. Gatte's are made with besan flour, and this sabzi is just made with gatte and with no other vegetables. any way you can add tomatoes as i did, but its optional.

 

When i first made this sabzi at home, i did not have any idea about it. even i had never tasted it before. now(its been 4 years since i have tried it). i make this sabzi quite often when i run out of vegetables. also i have tasted this sabzi in a rajasthani restaurant. so now i can prepare this quite good with the experiences learned.

I kept googling on what to try for RCI-Rajasthan hosted by padma. finally i landed on Vee's Gatte ki sabzi. I have tried quite few dishes from her blog...where she explains so neatly, that we cannot get confused with the order of what to do. she is really the best one to narrate the method of cooking.

 

 

I can't narrate things like her..but just tell you what i did..well about this sabzi..it was so different in taste. me & hubby loved it a lot. and he asked me to prepare this for lunch regularly in this summer. It pairs well with chapathi as well as with rice.
 

Ingredients:

For the gatte:

Besan flour / Bengal gram flour - 1 cup
Turmeric powder - a pinch
Salt to taste
Red chilli powder - 1 tsp
Kasuri methi - 1/2 tsp
Ajwain / Carrom seeds - 1/4 tsp
Oil - 2 tsp's

For the gravy:

Curd / Yogurt - 1 cup
Tomatoes - 2
Garlic paste - 1 tsp
Red chilli powder - 1 or 2 tsp
Corriander powder - 2 tsp
Cumin powder - 1 tsp

For tempering:

Ghee - 2 tsp + Oil - 1 tsp
Cumin - 1/2 tsp
Hing / Asafoetida - 1/4 tsp

Corriander leaves to garnish

Method:




















1. First, to prepare gatte, in a large bowl, mix besan flour, salt to taste, ajwain seeds, kasuri methi, turmeric powder, red chilli powder and mix well.

2. Now keep sprinkling water and knead to form into a firm and smooth dough. add 2 tsp of oil to the dough and knead again. shape the dough into a 1/2 inch diameter roll.

3. In a wide large bowl / wide pressure cooker pan, add 3 cup's of water and let it boil, once the water starts to boil, put the roll into the water and let the roll cook for about 15 minutes at high flame.

 

4. Once the gatte roll is cooked, remove the gatte seperately from the water and let it cool down. once cooled, slice the gatte into 1/2 inch pieces.

5.Once you have sliced the gatte's, it is optional to fry the gatte's in oil. if you are frying the gatte's they may break up in the oil a little. after frying, they become little crisper, this way you can ensure that the gatte's are fully cooked.

6. Heat a cup of water, put the 2 tomatoes in it and let it boil for 5 mins, so that the tomato skin peel's a little. drain the tomatoes, cool them, peel it's skin, grind them into a smooth tomato puree and set aside.

 

7. Now to prepare the gravy, heat a pan, add 2 tsp's of ghee, add cumin seeds, hing, garlic paste and roaast well. then add the tomato puree and let it boil well and gets thickened for about 1 or 2 mins. Then add the sliced gatte's and mix well. reduce the flame before adding the curd.

 

8. Take a cup of curd and using your whisker or fork, beat the curd well. now add this beaten curd to the gravy in low flame and mix well. then add turmeric powder, red chilli powder, corriander powder, cumin powder, garam masala(optional) to the gravy and mix well. let the mix keep bubbling in low flame for about 5-10 minutes, till you see the oil on the sides of the gravy.

 

9. Remove the gravy from slow flame and garnish with corriander leaves.

 

Serve with rice or roti.

 

 

Notes:

 

It is optional to add tomatoes, it just makes the gravy little sour and gives a good red colour to the gravy.

 

Never add curd in high flame, it may curdle and the sabzi may get bad.

 

 



You can also look at...

Pakodi Kadhi-another easy Rajasthani Sabzi