Raboidi Shimla Mirch Ki Sabzi – Rajasthani Curry with Corn Papad
Description:
Raboidi Shimla Mirch Ki Sabzi is a delightful Rajasthani dish where corn papads are cooked in a flavorful tomato gravy, enhanced with the addition of bell peppers. The combination of these ingredients brings out a savory, tangy, and mildly spiced curry that is loved in many Rajasthani households. This dish is a perfect blend of simplicity and taste, making it ideal for lunch when paired with roti or rice.
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Raboidi (crushed corn papad) | 1/2 cup |
| Tomato puree | 1 cup |
| Green bell pepper (Shimla Mirch) | 1, chopped |
| Onion | 1, chopped |
| Garlic | 4 cloves, finely chopped |
| Turmeric powder | 1/2 tsp |
| Red chili powder | 1 tsp |
| Coriander powder | 1/2 tsp |
| Garam masala powder | 1 tsp |
| Salt | To taste |
| Oil | As required |
Preparation Time
10 minutes
Cooking Time
30 minutes
Instructions
-
Preparation:
Begin by preparing all the ingredients. Chop the onion and green bell pepper (Shimla Mirch). Finely chop the garlic. Measure out the raboidi, tomato puree, and the rest of the spices. -
Cooking the Base:
Heat oil in a pan or wok (kadhai) over medium heat. Once the oil is hot, add the finely chopped garlic and onion. Sauté the onions until they become soft and translucent. -
Add Bell Peppers:
Once the onions are softened, add the chopped green bell pepper (Shimla Mirch) to the pan. Cook for a few minutes until the bell peppers soften slightly. -
Tomato Gravy:
Now, add the tomato puree, 2 cups of water, and raboidi to the pan. Stir well to combine all the ingredients. Season with salt as per your taste. -
Cooking the Raboidi:
Allow the raboidi to cook for about 15-20 minutes, stirring occasionally. If you prefer a thinner gravy, add more water at this stage and let it cook further. -
Final Touches:
Once the raboidi is cooked and softened, check the seasoning and adjust the spices—turmeric powder, red chili powder, coriander powder, and garam masala powder. Stir well and cook for a few more minutes for the flavors to meld. -
Serve:
Serve the Raboidi Shimla Mirch Ki Sabzi hot, accompanied by freshly made roti, chapati, or steamed rice. This dish also pairs wonderfully with a side of Panchmel Dal (a traditional Rajasthani lentil preparation).
Pro Tip:
If you like a thicker gravy, allow the curry to simmer for a little longer to reduce the sauce. For extra flavor, you can also garnish with fresh cilantro before serving.
Enjoy the unique, flavorful Rajasthani curry with a perfect balance of spices and textures that will leave you craving more!
