8 May, 2013
Baoli Sabz HandiPosted in : Beet, Cabbage, Cauliflower, Corn, Eggplant, Garlic, Hot Peppers, Lauki, Okra or Bhindi or LadyFingers, Onion, Peppers, Potato, Recipes, Spinach, Tomato, Vegetable on by : Rita
~ Baoli Sabz Handi ~
Often there are times when you are hard pressed to decide what to prepare, especially when you want to go veggie. Ghum Phir ke we come back to our basic veggies and explore possibilities out of those only. Sabzi ke chakkar mein I go Baola thinking of ideas, so this time I wanted to make the Sabzi go Baoli….. LOLz
Here is how it goes…… you will dig into the handi on the table and will never know what you may come up with. Put in all the veggies you can think of, some may need pre-cooking to ensure even bite in all, but then that is a personal prerogative. I am doing all veggies together…..and am sure they will all get cooked at the same time, more or less.
Prepare all the vegetables by cutting in different shapes and sizes. Mushroom, carrot, beans, capsicum, peas, corn, and you may add broccoli, baby corn, cauliflower, potato, cherry tomato.
Heat 1 tsp oil, add jeera and sabut lal mirch, 2 cloves and 2 cardamom. Let them crackle, add a paste of green chilli, garlic, coriander, sauté. Add fine chopped onions and salt, allow to get a little color, put in tomato puree. In a bowl make a mixture of low fat curd, turmeric, red chilli powder, garam masala powder, salt, besan. When the puree begins to leave a wee oil, add in all the veggies, and stir around and allow them to reach a level of doneness. Pour in the curd mixture and lower the heat, mix it well and allow to simmer for good 8-10 minutes and by then the gravy will begin to thicken, add some water if u so desire, and then let the sauce break into small bubbles.
Be careful to not let the heat be too high….mine is an electric stove so the temperature didn’t come down too soon and a little curd did begin to show some curdling, but it should not happen if we are careful to maintain the correct temperatures.
When the pleasing smell of besan starts to emanate, add in generous sprinkling of coriander and some ginger juliennes. (the pic is taken just before the ginger and coriander went in).
Serve in an earthen handi, the narrow neck variety, where you may not be actually able to peep in to see what you are going to come up with…
There lies the fun….Baoli Handi aapko bhi Baola Ker degi !!~