Tuesday, November 26, 2019

Onion Potato Sabji, Aloo Pyaz ki Sabzi for Gujarati Thali

     At least two green vegetables are added in Gujarati thali but the Onion-Potato Sabji stands as a permanent member of the combination of the Gujarati thali.

     Gujarati thali mein kam se kam do haree sabjiyaan jaroor hoti hain, lekin pyaaj-aaloo ki sabaji Gujarati thali ki ek kayami vanagi hai.


Onion Potato Sabji for Gujarati Thali
Onion Potato Sabji for Gujarati Thali



Ingredients:


  • Potato                     - 300 to 500 gram.
  • Onion                      - 200 to 300 gram.
  • Mustard Seeds        - One TABLESPOON.
  • Cumin Seeds           - One TABLESPOON.
  •  Red Chili Powder   - One TABLESPOON.
  • Turmeric Powder     - One TABLESPOON.
  • Coriander Powder   - One TABLESPOON
  • Oil.
  • Salt as per taste.

Method:



  1. Take 300 to 500 grams of potatoes, peel them and cut them into small pieces and wash them thoroughly with water.
  2. Take 200 to 300 grams of onions, peel them and cut them into small pieces and wash them thoroughly with water.
  3. Heat oil in a pan and add mustard seeds, cumin seeds.
    Mix the potato onions pieces in a pan and mix them well.
    Add red chili powder, turmeric, coriander powder, salt as per taste and mix well.
    Allow it to cook for three to four minutes, but until it is heated, the spoon kept stirring in the vegetable.
    Put a glass of water and close the lid and let the vegetable boil for six to eight minutes.
    Open the lid and stir evenly and let it cook again for some time. 
  4. Potato onion vegetable is ready.

Hinglish mei: 

  1. 300 se 500 graam aaloo leejiye chheel kar chhote chhote tukado mein kaat daaliye aur paanee se achchhee tarah dho leejiye. 
  2. 200 se 3 00 graam pyaaz leejiye chheel kar chhote chhote tukado mein kaat daaliye aur paanee se achchhee tarah dho leejiye.  
  3. ek kadhaee mein tel garam kar ke rayi, jeera, dale aur garam kare. 
  4. aaloo pyaaz ke tukado ko kadaee mein daal kar achchhee tarah mix kare. 
  5. laal mirch powder, haldee,dhaniya paudar, svaadaanusaar namak daal kar achchhee tarah mix kare. 
  6. teen chaar minute tak pakane de lekin garam hone tak chammach sabjee mein ghoomaate rahe. 
  7. ek glaas paanee daalakar dhakkan bandh kar ke sabjee ko chhah se saat minute tak ubalane de. 
  8. dhakkan kholakar barabar hilaye aur phir se kuchh der pakane de.
  9. aaloo pyaaz kee sabjee taiyaar hai.


 

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