A Chutney Style Dry Sabzi
Ingredients
1 tablespoon Mustard oil
1/2 teaspoon Mustard seeds
1/2 Fennel seeds (Saunf)
1/2 Cumin seeds (Jeera)
1/4 Kalonji (Onion Nigella Seeds)
1/4 Methi Seeds (Fenugreek Seeds)
1 inch Ginger , finely chopped
6 cloves Garlic , finely chopped
2 Green Chillies , finely chopped
1 Onion , finely chopped
4 Tomatoes , finely chopped
1 teaspoon Amchur (Dry Mango Powder)
1 teaspoon Cumin powder (Jeera)
1 teaspoon Garam masala powder
1 teaspoon Red Chilli powder
2 teaspoons Jaggery
1 tablespoon Coriander (Dhania) Leaves
1 tablespoon Mint Leaves (Pudina
To begin making the Khatta Meetha Tamatar Sabzi, heat the mustard oil in a kadai on high heat.
Once it reaches smoking point, reduce the flame, now add the mustard seeds, fennel seeds, cumin seeds, onion seeds and fenugreek seeds.
When these seeds begin to sizzle, quickly add the ginger, garlic and green chilli and give it a good stir.
When the garlic turns brown in colour, add the onions and saute for a couple of minutes.Once the onions are translucent and cooked,add tomatoes, cover the pan and cook for 5-7 minutes or until the tomatoes turn soft and mushy. You can use a potato masher or the back of the ladle to mash the tomatoes once they turn soft.
Open the lid and add all the dry masalas to the tamatar Sabzi, amchur powder, cumin powder, garam masala powder and red chilli powder. Mix well to combine.
Finally add the jaggery and sprinkle some water, add in the coriander and mint leaves and give it a good mix.
Serve this Khatta Meetha Tamatar Sabzi along with Puri Recipe (Puffed Fried Indian Bread) and Palak Raita Recipe (Spinach Yogurt Salad) for a simple weeknight dinner
MSS Organic Farms:
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http://www.organicjaggery.shop
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Ingredients
1 tablespoon Mustard oil
1/2 teaspoon Mustard seeds
1/2 Fennel seeds (Saunf)
1/2 Cumin seeds (Jeera)
1/4 Kalonji (Onion Nigella Seeds)
1/4 Methi Seeds (Fenugreek Seeds)
1 inch Ginger , finely chopped
6 cloves Garlic , finely chopped
2 Green Chillies , finely chopped
1 Onion , finely chopped
4 Tomatoes , finely chopped
1 teaspoon Amchur (Dry Mango Powder)
1 teaspoon Cumin powder (Jeera)
1 teaspoon Garam masala powder
1 teaspoon Red Chilli powder
2 teaspoons Jaggery
1 tablespoon Coriander (Dhania) Leaves
1 tablespoon Mint Leaves (Pudina
To begin making the Khatta Meetha Tamatar Sabzi, heat the mustard oil in a kadai on high heat.
Once it reaches smoking point, reduce the flame, now add the mustard seeds, fennel seeds, cumin seeds, onion seeds and fenugreek seeds.
When these seeds begin to sizzle, quickly add the ginger, garlic and green chilli and give it a good stir.
When the garlic turns brown in colour, add the onions and saute for a couple of minutes.Once the onions are translucent and cooked,add tomatoes, cover the pan and cook for 5-7 minutes or until the tomatoes turn soft and mushy. You can use a potato masher or the back of the ladle to mash the tomatoes once they turn soft.
Open the lid and add all the dry masalas to the tamatar Sabzi, amchur powder, cumin powder, garam masala powder and red chilli powder. Mix well to combine.
Finally add the jaggery and sprinkle some water, add in the coriander and mint leaves and give it a good mix.
Serve this Khatta Meetha Tamatar Sabzi along with Puri Recipe (Puffed Fried Indian Bread) and Palak Raita Recipe (Spinach Yogurt Salad) for a simple weeknight dinner
MSS Organic Farms:
Please visit our website
http://www.organicjaggery.shop
Please visit our recipe channel
https://www.facebook.com/vaagmeefoods
Please visit our insta page
https://www.instagram.com/vaagmeefoods/
Please join in our telegram
https://t.me/organicjaggery
hello@organicjaggery.shop
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