Broccoli, Carrot, and Capsicum Sabzi Recipe

Discover the delightful flavors of South Indian cuisine with this vibrant Broccoli, Carrot, and Capsicum Sabzi. This dish, bursting with color and nutrition, serves as a perfect accompaniment to your everyday meals. It’s not only vegetarian but also a wonderful way to enjoy an array of vegetables. Let’s embark on this culinary journey together!

Ingredients

Ingredient	Quantity
Broccoli (cut into medium heads)	1 cup
Carrots (Gajjar, sliced)	2
Green Bell Pepper (Capsicum, chopped)	1
Mustard seeds	1 teaspoon
Curry leaves	1 sprig
Asafoetida (hing)	1 pinch
Black pepper powder	1 teaspoon
Onion (chopped)	1
Tomatoes (chopped)	1
Ginger (chopped)	1 inch
Garlic (chopped)	4 cloves
Green Chilli (slit)	1
Salt	to taste
Sunflower Oil	as needed

Nutritional Information (per serving)

Nutrient	Amount
Calories	120
Protein	3g
Carbohydrates	20g
Dietary Fiber	5g
Total Fat	4g
Saturated Fat	0.5g
Sodium	200mg

Preparation Time

Activity	Time (minutes)
Preparation	10
Cooking	25
Total	35

Servings

Servings
4

Course

Course
Side Dish

Cuisine

Cuisine
South Indian Recipes

Diet

Diet
Vegetarian

Instructions

Heat the Oil: Begin by heating a kadai (wok) over medium heat and adding a splash of sunflower oil. Allow it to warm up gently.
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Add Mustard Seeds: Sprinkle in the mustard seeds and a pinch of asafoetida (hing). Wait for the mustard seeds to splutter, releasing their nutty aroma.
Incorporate Curry Leaves: Once the mustard seeds have crackled, toss in the curry leaves, allowing them to crackle for a few seconds.
Sauté Aromatics: Add the chopped ginger and garlic to the pan, sautéing them until they soften and become fragrant.
Cook the Onions: Introduce the chopped onions to the mix, stirring continuously until they turn translucent and tender.
Add Tomatoes: Next, add the chopped tomatoes, sprinkle in a bit of salt, and cook until the mixture becomes mushy and well combined.
Incorporate Vegetables: Now, add the sliced carrots and chopped capsicum, mixing everything well. Cover the kadai and allow the vegetables to cook on low heat for about 5 minutes, or until the carrots soften.
Final Touch with Broccoli: Once the carrots are cooked, add the broccoli florets to the pan. Season with additional salt and black pepper. Cover again and cook for another 5 minutes, allowing the broccoli to steam and become tender.
Serve: Your Broccoli, Carrot, and Capsicum Sabzi is now ready! Serve it warm alongside phulka, Dal Banjara, and Lauki Raita for a delightful meal that celebrates the vibrant flavors of South Indian cuisine.

This Broccoli, Carrot, and Capsicum Sabzi not only captivates with its vivid colors but also offers a wholesome combination of flavors and textures that is sure to please the palate. Enjoy the healthy goodness in every bite!