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Vegetable Sabzi

Jayashree's picture
This is a traditional Bengali side dish which can be had with chapatti or roti.
  Potato 1 Large (2 cup vegetables)
  Brinjals 4 Small (2 cup vegetables)
  Cabbage 1⁄4 Cup (4 tbs) (2 cup vegetables)
  French beans 1 Cup (16 tbs)
  Green peas 1 Cup (16 tbs)
  Cooking oil 2 Tablespoon (Other things)
  Red chillies 2 (Other things)
  Methi 2 Pinch (Other things)
  Jeera 2 Pinch (Other things)
  Mustard seeds 2 Pinch (Other things)
  Aniseed 2 Pinch (Other things)
  Bay leaf 1 (Other things)
  Green chillies 2 (Other things)
  Milk 3 Teaspoon (Other things)
  Sugar 1 Pinch (Other things)
  Salt To Taste (Other things)
  Corriander leaves 1 Teaspoon (garnish)

* Wash and cut all the vegetables into medium size pieces.

* Dice the whole red chilies.

* Take fenugreek seeds, cumin seeds, aniseed and mustard seed. Do not grind.

* Heat oil in low flame, fry the chopped red chilies. Add the all the above seeds and bay leaves and fry on low heat for about a minute.

* Add all the vegetables and fry for a few minutes.

* Add green chili, salt, sugar, milk and enough water to cook the vegetables. Cover the pan and simmer till the vegetables are cooked.

* Garnish with chopped coriander leaves and serve hot with rice or puri.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
vegetables dry curry

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Average: 3.7 (4 votes)


Snigdha's picture
Very Nice Recipe. I have never added milk to this subzi before. Does milk add any extra flavor or does it give any better texture?
Jayashree's picture
It gives a different flavour and taste, usually I too do not add milk to any subzi's, but this dish tastes different than any other subzi, and it is done this way in Calcutta.