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Tag: sabzi recipe

  • Bengali Mixed Vegetable Dry Sabzi

    Bengali Mixed Vegetable Dry Sabzi

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    Bengali Mixed Vegetable Sabzi is flavoursome, tasty, aromatic and easy to prepare. It pairs well with chapathi or phulka.

    It’s been a regular feature these days, I end up making this sabzi but not able to post it here. It is flavoursome and the aroma of the spices is enchantingly good. Panchphoran is used in Bengali cuisine. It makes use of five spices. The good thing about this stir fry is any kind of vegetable can be used. You can use cauliflower, pumpkin, brinjal or cabbage too. Make sure you use the right combination of vegetables. 

    The other sabzi or stir-fry I commonly make at home are Dal Makhani, Alu Palak Dry Sabzi, Corn Palak, Palak Kofta Curry to name a few. 

    What is Panch Phoran? 

    Panch Phoran / Panch Putana  is a blend of five seeds originating from South-east Asia. It is used in dal, sabzi, chutney and many other dishes. It is one of the essentials in Bengali cuisine. It is also used in cuisine of Bangladesh, Nepal and other North Eastern states of India.  Cumin, Fennel, Mustard, Fenugreek and Nigella are used in equal quantities here. Every region has their own variation of the spice mix. This spice mix is usually used as whole spice mix either by roasting or just mixing them together. 

    What is Nigella seed? 

    Nigella seed or Kalonji is commonly  known as black cumin. The scientific name of it is Nigella sativa. It has many medicinal properties. The tincture prepared from it is used in indigestion, diarrohea, amenorrhea and treatment of worms.

    It is worth mentioning here that nigella is neither onion seed nor fennel seed. 

    Why should you make this stir fry?

    • easy to prepare
    • it is aromatic, fennel gives a good aroma to it.
    • flavoursome 
    • a good way to sneak in different vegetables
    • it is also a good way to use the leftover vegetables
    • vegan
    Bengali Mixed Vegetable

    Here is the Bengali Mixed Vegetable Recipe:

    • 2 tablespoon oil
    • 1-2 bay leaf
    • 4 green chilli
    • 1/4 teaspoon turmeric powder
    • asafoetida
    • panchphoran mix ( ingredients given below)
    • 2 cup beans
    • 1 capsicum
    • 2 potato
    • 1 cup green pea
    • salt
    • 1/2 teaspoon chilli powder

     

    For the panch phoran mix:

    1/2 teaspoon mustard
    1/2 teaspoon fenugreek
    1/2 teaspoon nigella
    1/2 teaspoon fennel
    1/2 teaspoon cumin

    Method:

    To make the panch phoran mix:
    Dry roast the ingredients for two minutes. Once it cools, grind it.

    To make the sabzi;
    Cut the vegetable into one inch long thin pieces. If the peas are frozen, put them in water.
    Take oil in a pan, add bay leaf, break the chilli into two and throw it. Add asafoetida and turmeric powder. Now, put the panch phoran mix into it.
    Add the vegetables depending on their cooking timee. First, put the beans, a little later put the potato pieces, capsicum and lastly the green peas. Gently stir and allow to cook for sometime. Sprinkle salt. You can cover it with a plate with some water on it. This facilitates even cooking.
    When it is done, sprinkle a little chilli powder and remove from flame.

     

    Take a tip:

    • Other vegetables as cauliflower, brinjal and pumpkin may be used.


      A few other recipes shared earlier from Bengali cuisine are Chaler Payesh, Aloo Chat 


     

     

     

    Evergreendishesdev

    Bengali Mixed Vegetable

    Mixed Vegetable is a medley of vegetables cooked together in a spice mix. It is flavoursome and makes a good side dish.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 6 people
    Course: dry sabzi, lunch ideas
    Cuisine: Bengali
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 teaspoon oil
    • 1-2 bay leaf
    • 4 green chilli
    • 1/4 teaspoon turmeric powder
    • asafoetida
    • panchphoran mix ingredients given below
    • 2 cup beans
    • 1 capsicum
    • 2 potato
    • 1 cup green pea
    • salt
    • 1/2 teaspoon chilli powder
    For the panch phoran mix:
    • 1/2 teaspoon mustard
    • 1/2 teaspoon fenugreek
    • 1/2 teaspoon nigella
    • 1/2 teaspoon fennel
    • 1/2 teaspoon cumin

    Equipment

    • 1 pan
    • 1 ladle
    • 5 bowls
    • 1 lid cover

    Method
     

    To make the panch phoran mix:
    1. Dry roast the ingredients for two minutes. Once it cools, grind it.
    To make the sabzi;
    1. Cut the vegetable into one inch long thin pieces. If the peas are frozen, put them in water.
    2. Take oil in a pan, add bay leaf, break the chilli into two and throw it. Add asafoetida and turmeric powder. Now, put the panch phoran mix into it.
    3. Add the vegetables depending on their cooking timee. First, put the beans, a little later put the potato pieces, capsicum and lastly the green peas. Gently stir and allow to cook for sometime. Sprinkle salt. You can cover it with a plate with some water on it. This facilitates even cooking.
    4. When it is done, sprinkle a little chilli powder and remove from flame.

    Notes

    Other vegetables as brinjal, pumpkin, cauliflower and cabbage may be used.

     

    Bengali Mixed Vegetable

    If you ever make Bengali Mixed Vegetable recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free! 

  • Vegetable Curry / Rajasthani Cuisine

    Vegetable Curry / Rajasthani Cuisine

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    Vegetable curry from Rajasthani cuisine is a blend of unique vegetables. Raw tomato and long cucumber along with a medley of other vegetables and spices makes a tasty side dish.

    The love for trying different dishes from various cuisines landed me to this dish which I had jotted in my book many years back. Yes, a crazy soul, who loves to save these. We had raw tomatoes and thus made this and it was good.

    Raw tomatoes are still available and hope you will try making it. I loved the fact that rare veggies as long cucumber and raw tomato are used in it. Moreover, it is a no onion garlic recipe. This vegetable curry pairs well with any Indian flat bread.

    I had earlier shared a chutney using raw tomato, it stays good for 2-3 days if refrigerated.

    vegetable curry

    Vegetable Curry | Rajasthani cuisine

    Ingredients:

    • 1 large cucumber
    • 1/4 kilogram raw tomato
    • 1/2 cup peas
    • 2 capsicum
    • 1 tablespoon oil
    • 1/2 teaspoon cumin seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1 tablespoon coriander seed powder
    • 1 teaspoon cumin powder
    • 1/2 teaspoon garam masala
    • 1 teaspoon chilli powder
    • salt

    Method:

    1. Peel and cut the cucumber into small cubes.
    2. Cut raw tomato and capsicum into small pieces.
    3. Take oil in a pan, add cumin, asafoetida, turmeric powder to it. Put capsicum and peas to it, let cook for sometime.
    4. Now add raw tomato and cucumber pieces, mix and let cook on a low flame until the moisture is absorbed completely.
    5. Add salt, chilli powder, coriander powder and cumin powder. Mix it well.
    6. Finally, sprinkle garam masala and give a stir.
    7. Vegetable Curry is now ready to serve.
    Take a tip:
    • Check the bitterness of the cucumber. Otherwise, it may spoil the dish.
    • Use raw tomatoes, not the slightly ripened ones.
    • Use fresh green peas. if it is not available, use the frozen ones.
    • Quantity of capsicum may be increased to three.
    • Capsicum of the larger variety are not spicy and ideal for cooking.
    Evergreendishesdev

    Vegetable Curry

    5 from 6 votes
    The vegetable curry is different and tasty. It makes use of raw tomatoes and long cucumber along with a few other veggies. It pairs well with chapati.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Course: lunch ideas, Side Dish
    Cuisine: rajasthani,
    Ingredients Method Notes

    Ingredients
      

    • 1 large cucumber
    • 1/4 kg raw tomato
    • 1/2 cup green peas
    • 2 capsicum
    • 1 tbsp oil
    • 1/2 tsp cumin seed
    • 1/4 tsp asafoetida
    • 1/4 tsp turmeric powder
    • 1 tbsp coriander powder
    • 1 tsp cumin powder
    • 1/2 tsp garam masala
    • 1 tsp chilli powder
    • salt

    Method
     

    1. Wash and peel the skin of the cucumber, cut it into cubes.
    2. Cut capsicum and raw tomato into small pieces.
    3. Take oil in a pan, add cumin, asafoetida and turmeric powder to it. Put capsicum and peas to it, let cook for sometime.
    4. Now add raw tomato and cucumber pieces, mix and let cook on a low flame until the moisture is absorbed completely.
    5. Add salt, chilli powder, coriander powder and cumin powder. Mix it well.
    6. Finally, sprinkle garam masala and give a stir.
    7. Vegetable Curry is now ready to serve.

    Notes

    • Use fresh green peas, if they are not available use frozen ones.
    • Check bitterness of cucumber. Otherwise, it may spoil the dish.
    • Use firm, raw tomatoes.
    • One can increase the quantity of capsicum to three. 
    Vegetable Curry

    A few other Rajasthani dishes that I have on the blog are all easy to make Moong Dal Bada, Imli Ka Amlana, Gatte ki Sabzi

    If you have liked this dish, do leave a comment below.

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  • Spring onion stir fry | tasty accompaniment

    Spring onion stir fry | tasty accompaniment

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    Spring Onion Stir Fry makes a good accompaniment with chapthi and jowar roti.  It is an easy dish which you can make in fifteen minutes

    Two years back, it was after some thought I decided to make a spring onion stir fry. It’s a sort of compulsive buying for me, I simply end up buying some things. The firm, unblemished and bright green leaves are a lovely sight and make good dishes. Well, that’s one of the reasons I buy these beauties.  The spring onion stir fry was a hit and since then, it’s become a routine every now and then.

    Spring onions are used along with other veggies in fried rice and other Indo-Chinese dishes. It enhances the taste of the dish.

    Stir fry is made using spring onion and gram flour as the main ingredient. It tastes good with chapathi and jowar roti.

    You may also like to check the spring onion and corn pulao.

    spring onion stir fry

    Spring Onion Stir Fry Recipe :

    Ingredients:

    • 2 cluster spring onion
    • 1 tablespoon oil
    • 1/4 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 teaspoon chilly powder
    • 1 tablespoon gram flour
    • salt to taste

    Method:

    1. Take the spring onion, remove the onion bulbs and cut the greens into small pieces.
    2. Discard the skin of the bulb and cut into small pieces.
    3. Immerse in water and wash it well.
    4. Put it in a colander.
    5. Take oil in a pan, add the mustard seeds, as it crackles put asafoetida and turmeric powder. Put the washed vegetable into it.
    6. Add salt and let cook for sometime. Add chilly powder and mix well.
    7. Finally put the gram flour over it and mix it well.
    8. Allow to cook for a few minutes.
    9. Remove and serve.

    spring onion stirfry
    Evergreendishesdev

    Spring onion stirfry

    Spring onion stirfry
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 4 people
    Course: accompaniment, Side Dish, stirfry, vegetable
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 clusters spring onion
    • 1 tablespoon oil
    • 1/4 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1 tablespoon gramflour
    • salt to taste
    • 2 teaspoon chilly powder

    Method
     

    1. Take the cluster of spring onion, remove the onion bulbs and cut the greens into small pieces.
    2. Remove the skin of the onions and cut it into small pieces. 
    3. Put the chopped veggie into water and wash it well. Then, put it in a colander.
    4. Take oil in a pan, add the mustard seeds, as it crackles, put turmeric powder and asafoetida to it. Put the chopped greens to it. Add salt and allow to cook.
    5. Add chilly powder and mix it well. 
    6. Now, add gram flour to it,  mix and allow to cook for sometime. 
    7. Spring onion stir fry is ready to serve.

    About the event :

    This is an old post which I have redone with better pictures. Sending it to Foodies _Redoing Old Posts 92.  It is a group where we work on old posts once in a fortnight. Sometimes, we just change the picture, text or at times both of them. The post Spring Onion Stir Fry | Tasty Accompaniment was first published on 06’12/2017. It was redone on 14/1/23

    Pin it for later :

    Spring Onion Stir Fry
    Spring Onion Stir Fry

    A few recipes using spring onion from my co-bloggers Spring onion kadhi Peyaazkoli Aloo Bhaja

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