Rajasthani sabzi recipes | collection of Rajasthani sabzis |
Rajasthani cuisine is indeed a culinary delight. Rajasthani Subzis are amazingly unique. Since there is scarcity of water resulting into a dearth of fresh vegetables in the region, the available vegetables are often combined with pulses, lentils and dried/ preserved foods like papads and wadis. The subzis are not only rich with loads of ghee and spices, but also made with limited ingredients. The major population is of the Marwari community hence, you will stumble upon delectable vegetarian food.
Rajasthani Subzis, Potatoes
Aloo Pethe ka Saag
Potatoes and pumpkin (petha) are favourite vegetables of the Rajasthanis and feature in different ways in their meals. Aloo Pethe ka Saag cooked with whole spices and curds can be relished with stuffed puris. An array of spices with tangy amchur is mixed with the humble pumpkin to make this zesty kaddu ki subzi which can be eaten with piping hot puri.
Rajasthani Vegetables with curd or buttermilk
Paneer Koftas in Curd Gravy
Water is often substituted with milk, curd, buttermilk while preparing subzis. Devour on this dahi chane ki sabzi or "Chane Jaisalmer Ke", a dish made using red chana which is simmered in a curd gravy. Amaze yourself by cooking this mildy spiced Paneer koftas in curd gravy which is which tastes heavenly with warm Missi roti.
A delightful bean and berry combo unique to Rajasthan, Ker Sangri is a traditional, spicy subzi made with the ker berry and the sangri bean. You can also add some dryfruits and increase the richness of the gravy. Try this elegantly flavored Ker and Kismi with Bejar roti.
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