This is a dry or semi-dry sabzi (stir-fried vegetable dish) rather than a pickle (achar), based on the cooking instructions (low heat, adding water, mixing, and final simmering). It's a hearty, spiced winter dish that pairs perfectly with rotis, parathas, or rice.
Ingredients (estimated for 4 servings, based on common versions):
2-3 medium carrots, chopped into pieces
1 small-medium cauliflower, separated into florets (or grated as noted)
2-3 medium turnips, chopped without peeling.
1–2-inch ginger, finely chopped or grated
1-2 onions, finely chopped
2-3 green chillies, slit or chopped
Spices: 1 tsp cumin seeds, ½-1 tsp turmeric powder, salt to taste, 1-2 tsp sugar (for balancing turnip's slight bitterness)
Oil or ghee for cooking
Optional: a pinch of garam masala or coriander powder for extra flavor
Steps (reconstructed clearly from the notes):
Prep the vegetables: Chop carrots and turnips into bite-sized pieces (no need to peel turnips if young and fresh). Separate or grate cauliflower.
In a pan, heat oil/ghee. Add cumin seeds (typical tadka start, though not explicitly noted).
Add chopped carrots, turnips, ginger, salt, turmeric, and a little water. Cover and cook on low heat until partially tender (about 20-30 minutes).
Grate or add the cauliflower florets.
When most water has evaporated, add green chillies.
Once vegetables are nearly cooked and dry-ish, add sugar (and any other seasoning). Mix well and cook for another 10-15 minutes until fully tender and flavors meld.
Serve hot – ready!
This style of sabzi highlights the natural sweetness of winter root veggies, with turmeric for color, ginger and chillies for warmth, and a touch of sugar to mellow any bitterness from turnips.
0 Comments:
Post a Comment