Empty My Fridge
Rajasthani Sev sabji
Ingredients
- Ginger1 inch
- Chili pepper · crushed2–3 + 3–4
- Garlic · paste1 tbsp
- Yoghurt1 ½ cups
- Ghee2 tbsp
- Cumin1 tsp
- Fennel seed½ tsp
- Asafoetida1 pinch
- Onion2
- Chili powder1–2 tsp
- Turmeric · powder½ tsp
- Coriander seed · powder1 tbsp
- Cilantro1 tbsp
- Curry2 sprigs
- Saltto taste
- Tomato1
- Masala Sev · मसाला सेव1 ⅓ cups
- Sugar½ tsp
Instructions
- Grind the sliced ginger and torn green chillies in a mortar into a coarse paste and set aside.
- In a bowl, mix the ginger-garlic paste, beaten curd and 2-3 cups water well and set aside.
- Heat the ghee in a handi or kadai. Add cumin, fennel, dried Kashmiri chillies and a pinch of asafoetida, then the onion. Cook 2-3 minutes until the onion turns translucent.
- Add the crushed ginger and green chillies, degi red chilli powder, turmeric, coriander powder and chopped coriander stems. Cook for 2 minutes.
- Add ¼ cup water, curry leaves, the prepared curd mixture, ½ cup water and salt to taste. Simmer for a while.
- Add the diced tomato, masala sev, ½ cup water and sugar. Cook for another 2-3 minutes.
- Transfer to a serving bowl and garnish with masala sev and a coriander sprig. Serve hot.
Summarized from Ranveer Brar's video. Watch it for the details.
More recipes with
GarlicOnionTomatoGingerYoghurt
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.