Rajasthani Badi Ki Sabzi Recipe
Rajasthani Badi Ki Sabzi is a quintessential dish from the vibrant and rich culinary landscape of Rajasthan. Known for its robust flavors and simple ingredients, this dish is often prepared when you find yourself low on fresh vegetables but still desire a hearty, flavorful meal. With the addition of crispy, deep-fried badi (also known as vadi), this sabzi is a perfect comfort food that pairs beautifully with roti or rice. The dish is commonly made in Rajasthani homes and carries a rustic charm, offering a blend of spices that enhance the badi’s earthy taste. Quick and easy to prepare, it requires very little time and effort, making it an excellent option for a satisfying lunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Badi (Vadi) | 1 cup |
| Ghee | As required |
| Curry Leaves | 3 leaves |
| Mustard Seeds | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Green Chilli | 1, finely chopped |
| Garlic | 10 cloves, finely chopped |
| Onion | 1, chopped |
| Water | As required |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Coriander Powder | 1 teaspoon |
| Salt | As required |
| Fresh Coriander Leaves | 2 sprigs, finely chopped |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Serves: 2-3
Instructions
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Prepare the base: Heat a generous amount of ghee in a large pan. Once the ghee is hot, add mustard seeds and allow them to splutter for a few seconds. Follow with curry leaves and a pinch of asafoetida (hing). Let them cook for around 10 seconds to release their flavors into the ghee.
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Sauté the aromatics: Add the finely chopped green chili and garlic to the pan. Cook for about 1 to 2 minutes until the garlic turns golden and aromatic. Be sure not to burn the garlic, as it can turn bitter.
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Onions: Add the chopped onion to the pan and sauté until the onions become soft and translucent, which should take around 3 to 4 minutes. Stir occasionally to ensure even cooking.
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Spices: Sprinkle in the red chili powder, turmeric powder, and coriander powder. Add salt to taste. Allow the spices to cook for about 3 to 4 minutes, stirring occasionally to blend the flavors together.
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Add water and simmer: Once the spices are well incorporated, add water to the pan. The quantity of water depends on how thick or soupy you prefer the sabzi. Let it simmer for 5 to 6 minutes, allowing the flavors to meld together and the sauce to slightly thicken.
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Cook the Badi: Gently drop the badi (vadi) into the pan. Stir to combine, then cook for an additional 2 minutes to ensure the badi absorbs the flavors.
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Finishing Touches: Turn off the heat and garnish the sabzi with freshly chopped coriander leaves for a burst of color and freshness.
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Serving Suggestion: Serve this hearty Rajasthani Badi Ki Sabzi with hot, soft roti or steamed rice. You can pair it with a side of Green Chilli Sabzi and refreshing Boondi Raita for a complete and flavorful Rajasthani lunch.
Tips & Variations:
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Badi Preparation: If you’re using store-bought badi, ensure it’s fried or slightly softened before adding it to the curry. If you prefer making your own, ensure they are deep-fried until crisp for the best texture.
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Spice Level: Adjust the number of green chilies based on your tolerance for heat. If you prefer a milder version, reduce the amount of red chili powder or substitute with a pinch of garam masala for a fragrant, warming touch.
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Additional Vegetables: For added nutrition and color, you can throw in a few vegetables such as peas or potatoes into the curry, though traditionally, badi is the main ingredient.
This simple yet flavorful dish is a staple in many Rajasthani households and a wonderful addition to any lunch spread. Enjoy the warmth and depth of flavors that make this dish so beloved in Rajasthani cuisine!
