SABJI OF 5 VEGETABLES
Sunday, September 14th, 2008
A high aroma sabji occasionally made in Indian kitchens. Expert Indian housewives cook it so deliciously no one can forget its taste in life. Now cook it at home and get admired.
INGREDIENTS-
100gms potatoes boiled, peeled and meshed
100gms green peas (matar)
100gms cauliflower (gobhi) chopped
100gms tomatoes chopped
100gms carrot chopped
200gms onion
100gms coriander leaves
50gms ginger
For tempering small quantities of—cinnamon, cinnamon leaves, green chilies, green and black cardamom, black pepper, cumin seeds, coriander powder, mustard seeds, curry leaves etc.
100 to 150 grams pure ghee or cooking oil
Salt to taste
PROCESS-
Make paste of 6, 7, 8 and green chilies. Put it into a pressure cooker.
Fry this paste in cooking oil or ghee until golden brown, to make gravy of it. Add all small quantities for tempering in it and fry it (it is not necessary if you like, you can avoid it) and continue mixing it until a good aroma appears in the kitchen. Avoid overheating.
Mix well rest of the ingredients in it, add about 1 glass of water and close the pressure cooker, cook it for 5 whistles on full or medium flame.
Wait for 10 minutes, taste the sabji, it must be very tasty. If you like, mix fresh curd, paneer or boiled water in it to a quantity of your choice.
Serve hot with hot bread, roti, tandoories, pudi, paratha, bhature, rice, pulao, biriyani etc.