Saturday, September 25, 2010

Red, Orange and White Sabji (Beetroot, Carrot and Aloo)

Well maybe it is a flag of some country:) This sabji used to be made by my periamma and she would always make only this sabji whenever we visited her but I love it so never complained. Now it is a favorite at my house.

What you need:
Beetroot - 2 no
Carrot - 2 no
Aloo - 1 or 2 no (depending on how aloo you want to eat. I added only one to this recipe)
Jeera seeds - 1 tbl spoon
Turmeric powder - a pinch
Chili powder - a little or more depending on your taste
Salt to taste

How to make it:
1. Chop all the vegetables and keep them separated - otherwise the beetroot will color all of them. Chop beetroot he last.

2. Heat oil in a khadai and add jeera. Let jeera change color but not burn.

3. Now add the beetroot and aloo. Add little salt so that they roast well.

4. Now add turmeric powder.

5. Once beetroot and aloo have some color on them add the carrot and let it cook.

6. Once carrot is cooked add chili powder and sauté for a minute or so.

7. Remove from fire and garnish with cilantro.

Serve with roti or paratha.

Beetrot, Carrot and aloo sabji

Tomatoe Khus Khus (Tomatoes in Poppy Seeds)

Yes I know poppy seeds :) Bengalis use poppy seeds a lot but this is a south Indian recipe that my mom always made and I love this dish - it is easy to make. I came late from office but needed to put dinner on table in ten minutes as the big baby was hungry - needed his dinner. So this is what I made.

You need:
Tomatoes (ripe) - 6 no medium size

Poppy seeds (white) - 4 spoons (soak in hot water for 5 mins)

Green chili - 2 no (more if you like it hotter)

Jeera seeds - 1tbl Spoon

Curry leaves - a few

Turmeric powder - just a pinch

Little oil

Salt to taste


1. Grind the soaked poppy seeds and the green chilies to a smooth paste.

2. Chop the tomatoes into cubes.

3. Take your wok or kadhai and add little oil. Heat it.

4. Now add jeera seeds and wait for it change color but do not burn it.

5. Now add curry leaves and immediately the chopped tomatoes.

6. Add salt and add turmeric.

7. Let the tomatoes sweat a little but not become a mush.

8. Now add the poppy seeds paste and a little water to make the gravy.

9. Let it simmer for 3 mins and garnish with cilantro.

Serve with roti, paratha or rice.

Tomatoe Khus Khus