I saw this recipe on Aditya Bal’s show Chak Le India- Kachcha Rasta. What I like best about the show is that it doesn’t focus on restaurant style food. There are no special exotic ingredients and no fancy plating. Aditya goes to villages and learns recipes from the locals and then cooks them out in open on a chulha.
This recipe is from a desert village in Rajasthan, the ingredients are all staples of the region. What I liked was the simplicity of the dish. It didn’t need much preparation or any special cooking method. This was also the first time I cooked yam, and I was pleasantly surprised by its sweetness.. the dish overall has a nice sweet and sour taste and a chunky texture. Enjoy!
Khad ki sabzi
Preparation Time: 10 mins | Cooking time: 40 mins| Serves 2
Ingredients
2 medium sized potatoes
250 gms yam
2 carrots
2 small onions
2-3 green chillies, whole
8 cloves of garlic, peeled
2 tsps of whole coriander seeds
2 tsps of cumin seeds
½ tsp red chilli powder
½ tsp turmeric powder
A pinch of asafoetida (hing)
1 tbsp fresh coriander (along with stem), finely chopped
Juice of 1 lemon
Salt to taste
2-3 tbsps Ghee (Clarified butter)
Method
- Heat a deep pan
- Add ghee
- When ghee is hot, add coriander seeds, cumin seeds
- When they crackle, add whole garlic cloves, green chillies, turmeric powder and red chilli powder
- Cook for about a minute
- Add potato, yam, carrot and onions (all peeled and cut into bite sized chunks)
- Add fresh coriander leaves and stem
- Add lemon juice
- Cook open for 5 minutes, keep stirring in between
- Cover and cook for about 30 minutes on low flame till all the veggies are cooked
Sprinkle more fresh coriander and serve hot with rotis
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