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Pachrangi Sabzi Recipe
A simple and speedy everyday dish. Assorted vegetables cooked with cumin seeds, coriander, garam masala, yogurt and raw mango powder.
- Total Cook Time 35 mins
- Prep Time 15 mins
- Cook Time 20 mins
- Recipe Servings2
- Easy
Ingredients of Pachrangi Sabzi
- Cut the following vegetables lengthwise to match each other:
- 125 gm capsicums (shimla mirch)
- 125 gm carrots
- 125 gm eggplant (baingan)
- 250 gm potatoes
- 250 gm cauliflower
- 1/2 cup oil
- 1 tsp cumin seeds
- 1/8 tsp of asafoetida
- 1 Tbsp ginger - finely chopped
- 4 tsp powdered coriander seeds
- 1 tsp red pepper - powdered
- 1 tsp fennel seeds (saunf)
- 1/2 tsp turmeric (haldi)
- 1/2 tsp garam masala
- 2 tsp dried mango (amchur) - powdered
- 1/2 cup yogurt (dahi) - beaten till smooth
How to Make Pachrangi Sabzi
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1. In a heavy-bottomed saucepan, heat the oil and add the cumin seeds and the asafoetida.
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2. When the seeds splutter, add the ginger and saute till light brown.
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3. Add any five vegetables and fry over high heat till glossy.
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4. Add the coriander, red pepper, fennel seeds, turmeric, garam masala, lower the heat and let it cook, covered, stirring a few times to ensure that the vegetables do not scorch.
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5. Cook till the vegetables are cooked through.
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6. Add the yogurt and the mango powder and fry over medium heat till the moisture dries up and serve.