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
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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.
-
-
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.
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Incorporate Curry Leaves: Once the mustard seeds have crackled, toss in the curry leaves, allowing them to crackle for a few seconds.
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Sauté Aromatics: Add the chopped ginger and garlic to the pan, sautéing them until they soften and become fragrant.
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Cook the Onions: Introduce the chopped onions to the mix, stirring continuously until they turn translucent and tender.
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Add Tomatoes: Next, add the chopped tomatoes, sprinkle in a bit of salt, and cook until the mixture becomes mushy and well combined.
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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.
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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.
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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!
