Make These Tasty Sabzi Recipes!

Karela Shimla Mirch Sabzi

Servings - 2 - 3

INGREDIENTS
Bitter gourd - 460 grams
Salt - 1 teaspoon
Water - 800 milliliters
Oil - for frying
Oil - 2 tablespoons
Asafoetida - 1/8 teaspoon
Cumin - 1/2 teaspoon
Garlic - 1 1/2 tablespoons
Ginger - 1 tablespoon
Onions - 180 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Bell pepper - 420 grams

PREPARATION
1. Take 460 grams bitter gourd and cut it into four pieces.
2. Remove the seeds from it.
3. Transfer this into a bowl, add 1 teaspoon salt and mix it well.
4. Rest for 30 minutes.
5. Add 800 milliliters water and wash it properly.
6. Transfer this onto a cloth and dry the bitter gourd properly.
7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
8. Drain it on an absorbent paper and keep aside.
9. Heat 2 tablespoons oil in a heavy skillets dd 1/8 teaspoon asafoetida, 1/2 teaspoon cumin, 1 1/2 tablespoons garlic, 1 tablespoon ginger and stir for 2 - 3 minutes.
10. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.
12. Now, add 420 grams bell pepper and mix it well.
13. Cook for 8 - 10 minutes on medium heat.
14. Add the fried bitter gourd and mix it well.
15. Cook for another 5 - 7 minutes on medium heat.
16. Remove it from heat.
17. Serve hot.

Moong Dal Ladoo Ki Sabzi

Servings - 2 - 3

INGREDIENTS
Split mung beans - 350 grams
Water - 1 litre
Salt - 1 1/2 teaspoons
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Green chili - 1 teaspoon
Coriander - 2 tablespoons
Oil - for frying
Ghee - 40 grams
Black cardamom - 1 pod
Cinnamon stick - 1
Onions puree - 200 grams
Garlic paste - 2 tablespoons
Ginger paste - 2 tablespoons
Green chili - 1 tablespoon
Tomato puree - 500 grams
Salt - 1 teaspoon
Paprika - 1 teaspoon
Turmeric - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Dry fenugreek - 1 tablespoon
Water - 700 milliliters
Fresh cream - 40 grams
Coriander - for garnishing

PREPARATION
1. In a bowl, add 350 grams split mung beans, 1 litre water and soak for overnight.
2. Transfer this into a blender and blend it into a smooth paste.
3. Transfer this into a mixing bowl, add 1 1/2 teaspoons salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon green chili, 2 tablespoons coriander and mxi it well.
4. Heat sufficient oil in a heavy skillet and drop a teaspoon of batter in it.
5. Deep fry until it turns golden brown and crispy.
6. Remove it from heat and drain it on an absorbent paper.
7. Heat 40 grams ghee in a heavy skillet, add 1 pod black cardamom, 1 cinnamon stick and stir well.
8. Then, add 200 grams onions puree and mix it well.
9. Cook for 3 - 5 minutes on medium heat.
10. Add 2 tablespoons garlic paste, 2 tablespoons ginger paste and mix it well.
11. Now, add 1 tablespoon green chili, 500 grams tomato puree and mix it again.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 tablespoon dry fenugreek and mix it well.
14. Then, add 700 milliliters and mix it well.
15. Cover it with lid and cook for about 20 - 25 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Add 40 grams fresh cream and mix it well.
18. Now, add the fried ladoo in it and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Garnish with coriander.
21. Serve hot.