Rabodi Capsicum Vegetable Recipe – Rajasthani Curry with Corn Papad
Introduction:
Immerse yourself in the vibrant flavors of Rajasthan with this delightful Rabodi Capsicum Vegetable dish, which brings together the unique texture of rabodi (dried and seasoned spinach or other vegetables) and the crisp sweetness of bell peppers. This curry is a perfect example of Rajasthani cuisine, renowned for its use of spices and diverse ingredients. Paired beautifully with corn papad, this dish not only makes for a wholesome lunch but also elevates your culinary experience with its rich flavors and textures.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Rabodi | 1/2 cup |
| Tomato Puree | 1 cup |
| Capsicum (Green) | 1 – chopped |
| Onion | 1 – chopped |
| Garlic | 4 cloves – finely chopped |
| Turmeric Powder | 1/2 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Coriander Powder | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Salt | To taste |
| Oil | As needed |
Nutritional Information Table (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 kcal |
| Protein | 3g |
| Carbohydrates | 22g |
| Dietary Fiber | 5g |
| Fat | 8g |
Note: Nutritional values may vary based on specific brands and preparation methods.
Preparation Time
| Task | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 30 minutes |
| Total | 40 minutes |
Servings
This recipe serves 2 people, making it an ideal choice for a cozy lunch or a delightful dinner.
Instructions Table
| Step | Instruction |
|---|---|
| 1 | Begin by preparing all the ingredients: chop the capsicum and onion, and finely chop the garlic. |
| 2 | Heat oil in a kadai (wok) over medium heat. Add the chopped garlic and onion, sautéing until the onion becomes soft and translucent. |
| 3 | Add the chopped capsicum to the kadai and cook for a few minutes until slightly tender. |
| 4 | Pour in the tomato puree and add 2 cups of water along with the rabodi. Stir well to combine. |
| 5 | Season the mixture with salt and let it cook until the rabodi becomes soft, adjusting the consistency by adding more water if a thinner gravy is desired. |
| 6 | Once the rabodi is cooked, sprinkle in the turmeric, red chili powder, coriander powder, and garam masala, stirring well to mix the spices. Adjust seasoning to your taste. |
| 7 | Serve the Rabodi Capsicum Vegetable hot, ideally with crispy corn papad and a side of Panchmel Dal and fulke (Indian bread) for a complete meal experience. |
Serving Suggestions
This Rabodi Capsicum Vegetable pairs wonderfully with warm fulke and a bowl of Panchmel Dal, enhancing the meal’s nutritional value and flavor profile. The crunch of corn papad adds a delightful contrast, making each bite an experience to savor.
Conclusion
Enjoy the rich heritage of Rajasthani cuisine with this Rabodi Capsicum Vegetable recipe. Its blend of spices and textures makes it a perfect addition to your lunch menu, celebrating the essence of traditional Indian cooking. Embrace the warmth of home-cooked meals and the joy of sharing delicious food with loved ones!
