Rabodi Ki Sabzi Recipe: A Flavorful Rajasthani Delight
Rabodi Ki Sabzi is a traditional and flavorful vegetarian dish from Rajasthan, often enjoyed as a comforting lunch or dinner. The main ingredient, Rabodi, which is dried corn papad, absorbs the rich and tangy flavors of yogurt, spices, and herbs to create a wholesome, savory sabzi (vegetable dish). This delightful recipe, perfect for pairing with Phulkas (Indian flatbreads) or steamed rice, offers a truly authentic taste of Rajasthani cuisine.
Whether you’re craving something new or looking to explore regional Indian flavors, Rabodi Ki Sabzi offers a unique twist on the typical vegetable curry. The combination of spices, yogurt, and the soft texture of Rabodi will surely satisfy your taste buds.
Ingredients for Rabodi Ki Sabzi
| Ingredient | Quantity |
|---|---|
| Rabodi (dried corn papad) | 1 cup |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Onion | 1, finely chopped |
| Green Chillies | 2, slit or chopped |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Red Chilli Powder | 3/4 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | 1 tablespoon |
| Water | Boiling water (as required) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150-200 kcal |
| Carbohydrates | 20-25 g |
| Proteins | 4-5 g |
| Fats | 6-8 g |
| Fiber | 2-3 g |
| Sugar | 3-4 g |
| Sodium | Varies with salt |
Instructions for Preparing Rabodi Ki Sabzi
Step 1: Prepare the Rabodi
To begin making Rabodi Ki Sabzi, break the Rabodi (dried corn papad) into smaller bite-sized pieces. This will ensure that it soaks up all the flavors during cooking.
Place the pieces of Rabodi in a bowl and pour boiling water over it, making sure they are fully immersed. Let the Rabodi soak for about 1 to 2 hours or until the pieces become soft and pliable. Once softened, drain any excess water and set the Rabodi aside.
Step 2: Cook the Spices
In a wok or kadhai, heat sunflower oil over medium flame. Once the oil is hot, add cumin seeds (jeera) and let them splutter, releasing their aromatic flavor into the oil.
Next, add the finely chopped onion and green chilies to the wok. Sauté the onions until they turn soft and translucent, which will take around 3 to 4 minutes.
Step 3: Add the Spices and Curd
Now, it’s time to add the spices to the dish. Add red chili powder, turmeric powder, coriander powder, and salt to the onion mixture. Stir well to ensure that the spices are evenly distributed and cook for another 2 minutes. The spices should begin to release their fragrance.
Add the whisked curd (yogurt) into the wok and mix thoroughly. Allow the yogurt to cook on low flame for about 5 minutes, stirring occasionally. As the curd cooks, the oil should start separating from the mixture, indicating that the spices have been well incorporated.
Step 4: Add the Soaked Rabodi
Once the curd has cooked and the oil starts to float on top, add the soaked Rabodi pieces into the wok. Mix gently to combine the Rabodi with the curd and spice mixture. Let the sabzi cook for another 5 to 7 minutes on a low flame, allowing the Rabodi to soak up all the flavorful gravy.
If the sabzi thickens too much during cooking, add a little more boiling water to adjust the consistency to your preference.
Step 5: Garnish and Serve
Once the Rabodi has absorbed all the flavors and the dish has reached your desired consistency, remove the wok from the heat. Garnish the Rabodi Ki Sabzi with freshly chopped coriander leaves to add a burst of freshness and color.
Serve Rabodi Ki Sabzi hot with Phulkas, parathas, or steamed rice for a wholesome and satisfying meal.
Tips for Perfect Rabodi Ki Sabzi:
- Soaking Rabodi: The soaking time for Rabodi can vary depending on the brand or type you use. If it’s taking too long to soften, use slightly warmer water or soak for a longer period to ensure it becomes tender.
- Curd Consistency: Be sure to whisk the curd well before adding it to the wok to avoid curdling. This helps in achieving a smooth and creamy gravy.
- Water Adjustment: Depending on how thick or runny you like your sabzi, adjust the amount of water added. For a thicker consistency, avoid adding too much water.
- Spices: Adjust the quantity of red chili powder and green chilies based on your preference for spice levels. You can add more or less depending on how hot you like your dishes.
Serving Suggestions:
Rabodi Ki Sabzi is often enjoyed with Phulkas, a type of soft Indian flatbread. Alternatively, you can pair it with steamed rice for a light and fulfilling meal. The richness of the yogurt-based gravy and the softness of Rabodi make this dish a comforting and satisfying option for any day of the week.
Why You’ll Love Rabodi Ki Sabzi
This Rabodi Ki Sabzi is a wonderful representation of Rajasthani cuisine, offering a unique and savory experience. The dried corn papad, or Rabodi, has a chewy, delicate texture that soaks up the flavorful spices and yogurt, making each bite a delicious treat. It’s a perfect dish to serve for lunch or dinner, and it will surely leave your guests craving more.
With its rich, tangy, and spicy flavor profile, this recipe brings a taste of traditional Rajasthan right to your table, without requiring a long cooking time. Whether you’re new to Indian cooking or a seasoned chef, Rabodi Ki Sabzi is an easy, tasty, and satisfying dish to try!
