Rabodi Simla Mirch Ki Sabzi (Rajasthani Curry with Corn Papad)
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Description:
Rabodi Simla Mirch Ki Sabzi is a traditional Rajasthani curry that combines the unique texture of dried corn papad (rabodi) with a flavorful, spicy tomato gravy and green bell pepper. The aromatic garlic and capsicum enhance the taste of this hearty dish, making it a perfect addition to any lunch spread.
Ingredients:
- 1/2 cup Rabodi (dried corn papad)
- 1 cup Homemade tomato puree
- 1 Green Bell Pepper (Capsicum), diced
- 1 Onion, diced
- 4 cloves Garlic, finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- Salt, to taste
- Oil, for cooking
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
- Heat a tablespoon of oil in a wok or heavy-bottomed pan over medium heat.
- Add the finely chopped garlic and diced onions. Sauté until the onions turn soft and translucent.
- Add the diced green bell pepper (capsicum) to the pan and cook until it softens slightly.
- Stir in the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well to incorporate the spices into the onion and capsicum mixture.
- Pour in the homemade tomato puree and 2 cups of water, stirring to combine.
- Add the dried corn papad (rabodi) and salt to taste. Let the mixture simmer until the rabodi absorbs the flavors and softens, expanding in size.
- Adjust the consistency by adding more water and spices, if needed. Simmer until the gravy thickens to your desired consistency.
- Taste and adjust the seasoning as required.
- Turn off the heat once the rabodi is fully cooked and the flavors are well balanced.
- Serve hot with freshly made phulkas or bhakri for a wholesome Rajasthani meal.
Serving Suggestion:
Rabodi Simla Mirch Ki Sabzi is best enjoyed with soft phulkas or crisp bhakri for a comforting lunch with family and friends.
