Sattvic Indian Styled Herbs Bhaji Recipes

INDIAN SABJI RECIPE

Indian Sabji Recipe image

This is the traditional way to prepare most vegetables in the part of India my husband is from. You can substitute other vegetables into this recipe as well: eggplant and potato, or cauliflower and potato, or peas and carrots. Serve with flat bread, dal, and jeera rice.

Provided by Gin Jadav

Categories Side Dish Vegetables

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1 teaspoon cumin seeds
1 teaspoon mustard seed
1 tablespoon ground coriander
½ teaspoon ground turmeric
½ teaspoon red chile powder
½ head cabbage, sliced
2 potatoes, chopped
1 tablespoon ginger-garlic paste
1 teaspoon salt
½ cup water, or as needed
¼ cup chopped fresh cilantro, or to taste

Steps:

Heat canola oil in a wok over medium heat. Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes. Add coriander, turmeric, and cayenne pepper; cook about 1 minute.
Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat. Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes. Remove from heat; sprinkle vegetables with cilantro.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 29 g, Fat 7.9 g, Fiber 7.3 g, Protein 4.7 g, SaturatedFat 0.5 g, Sodium 749.1 mg, Sugar 5.7 g

SATTVIC INDIAN STYLED HERBS - BHAJI

Sattvic Indian Styled Herbs - Bhaji image

Here in South Africa, Indians refer to any non-seasoning herb with the suffix Bhaji whether it be amaranth leaves,spinach, fenugreek leaves, mustard greens, radish greens, beetroot leaves, drumstick tree leaves, watercress or pumpkin vine leaves. Its simple and delicious to throw any of these together. Just remember to chop the herbs finely. For drumstick tree leaf, you will have to boil the leaves for an hour or so before cooking, you will have to remove the stringy and hairy bits from the pumpkin leaves before cooking (but worth the effort)and derib the spinach/beetroot leaves. The younger the leaves the better they taste.

Provided by Sudika

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

500 g spinach, washed and finely chopped (or any of the abovementioned herbs)
1 teaspoon mustard seeds
1 teaspoon nigella seeds (onion seeds or kalonji or mangrel)
1 teaspoon turmeric
1 tablespoon gingerroot, fresh (grated)
1 -2 dried red chili (or more to taste)
1 teaspoon turmeric
1/2 teaspoon asafoetida powder (hing)
2 tablespoons ghee
salt

Steps:

Heat ghee.
Add all ingredients, except salt and spinach.
When mustard seeds stop splattering, add turmeric and asafetida and stir for 10 seconds. Toss in spinach.
Cook covered on medium heat till all water is evaporated, spinach must begin to 'fry' a bit, but not burn. Add salt. Serve hot with roti.

Nutrition Facts : Calories 98.3, Fat 7.3, SaturatedFat 4.1, Cholesterol 16.4, Sodium 100.5, Carbohydrate 6.8, Fiber 3.3, Sugar 1.2, Protein 4.1

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