Tag Archives: sabji


A rich combination of Broccoli and red bell peppers (capsicum) turns out to be flavorful and healthy antioxidant rich in potassium and vitamins.
Serves 4
3 cups of medium-sized broccoli florets
6 cups of cubed cut red bell peppers (capsicum)
1 cup of cubed zucchini or 70% boiled cubed bottle gourd (lauki)
1 tablespoon of olive oil
3 cups of thin sliced celery or cabbage
1 tablespoon of freshly grated ginger
1 teaspoon turmeric powder
a pinch of hing/asafetida (optional)
1 teaspoon of paprika powder or Kashmiri red chilli powder (for color and less spiciness)
Optional spices to sprinkle – dry oregano, dry thyme, dry dill
2 teaspoons salt
1 teaspoon of crushed black pepper

Please check Measurements 

Process: Boil 6 cups of water, put it in a bowl and add the bell peppers in it. Cover with a lid and keep aside for 20 minutes. During that time heat oil in a medium saucepan. Add the ginger, hing and saute for 2 minutes, then add the cabbage or celery and between medium to high heat continuously sauté them for 2-3 minutes. Put the bell peppers, and cooked mixture in a blender, use two tablespoons of water in it (same water which was used to soak the bell peppers) and make a smooth paste. Add the paste in the saucepan along with the remaining powdered spices and salt. Mix well cook for 3 minutes on medium heat and then add the broccoli and zucchini in it. Add ¼ cup of the same hot water used for soaking the bell peppers and mix well with the vegetables. Cover with a lid and cook on medium heat for 3 minutes. Healthy broccoli gravy sabji is ready to serve.


Note: I used organic vegetables so I didn’t peel the zucchini but you are free to do so.


Curried Black eyed Peas Sabji

A traditional lunch recipe often prepared at home using Black eyed peas. This recipe will show a simple way of making it in a curried flavor using homemade spices blend and dry fenugreek leaves.

Serves 4
1-1/2 cup Black eyed peas
1 teaspoon mustard seeds
2 teaspoons cumin seeds
2 sticks of chopped celery
1 tablespoon of finely chopped ginger
2-3 curry leaves
2 finely chopped tomatoes
1 tablespoon curry powder (homemade spices)
1 teaspoon red chili powder
2 tablespoons of oil or ghee
2 teaspoons of dry fenugreek leaves
2 teaspoons of salt
1/2 tablespoon of brown sugar
1 cup finely chopped cilantro (coriander leaves)
Please check (Measurements)
**Note: Even if you do not have curry powder, you can simply use powder of Turmeric, Coriander, Fennel,garam masala)

Process: Soak the Black eyed peas for an hour in Hot water. Drain that water and again add 3 cups of water in pressure cooker. Add the peas and pressure cook till 2-3 whistles. If you do not have a pressure cooker then cook in a pot adding 4 to 5 cups of water with lid covered till the peas soften.

In a medium pot, heat the oil. Add the mustard seeds, once they splutter add cumin seeds, curry leaves, ginger and saute them for 30-40 seconds on medium heat. Now add the chopped celery, saute till it turns golden brown and then add the chopped tomatoes. Add the curry powder or the other powders (in absence of curry powder), dry fenugreek leaves, mix well, sprinkle some water and cover with a lid. Cook between low to medium heat for 1-2 minutes till the tomatoes soften.
Now add the Boiled peas along with its water which was used for boiling or pressure cooking as that has most nutrients of the peas. Add another 1-1/2 cup of water, salt, sugar and let the peas boil. Once it boils reduce the heat to low, letting it simmer for 5 minutes. Turn off the stove and garnish with fresh chopped cilantro.
This sabji/soup can go well either with rice or chapati.
Happy serving!  🙂

Eggplant Masala

Spiced and marinated eggplant which goes well with sandwiches or simple chapatis is a must try!! This eggplant adds magical flavour as a side dish to any simple food it accompanies. Even those who do not like eggplant will love this spiced up recipe.

10 slices
1 large eggplant
1/2 tablespoon black pepper
1/2 tablespoon red chilli powder
1/2 tablespoon turmeric powder
1 tablespoon oil
1/4 cup lemon juice
2 teaspoon salt
2 teaspoon sugar
1 teaspoon dry mango powder
3-4 crushed dry fenugreek leaves
1 teaspoon ginger powder(saunth)
oil for greasing
few chopped cilantro or lettuce for garnishing

Please check (Measurements)

Note : I recommend to buy the eggplant with fewer seeds which are usually the male ones which aren’t bitter. If you happen to buy the eggplant with more seeds then slice and soak them in warm salted water for 15 minutes.
Male eggplants have round shaped belly button and female eggplant has disfigured belly button.

Process: Slice the eggplant in circular shapes, add and mix with all the spices along with 1 tablespoon of oil,lemon juice. Keep it aside for 15 minutes.
Heat a non-stick pan, grease little oil and place 5 slices at a time, cover with a lid and cook them on low heat for 5 minutes. After minutes sprinkle some water and flip to the other side repeating the same step. Increase the heat for medium and cook the eggplant both side for a minute each to have crispy edges. Turn of the stove and garnish with cilantro or lettuce .
Rggplants are ready to serve.

Scrambled Tofu

Combination of tofu and vegetables with traditional spices makes a wonderful filling meal. This scrambled tofu goes good with chapatis, breads or even rice and dal.
Such surprising flavours!!

Serves 4
1 entire silken soft tofu
1 cup chopped tomatoes
1 stick of finely chopped celery
1/4 cup Julienne sliced carrots
1/2 cup Julienne sliced cabbage
1/2 cup finely chopped cilantro
1 finely chopped green chilli
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1/2 teaspoon Garam masala
1 teaspoon coriander powder
2 teaspoon salt
2 teaspoons of nutritional yeast or 1 teaspoon hing (asafoetida)
2 tablespoon oil
Please check (Measurements)

Process: Crumble the entire tofu and keep it aside.
Heat oil in a medium saucepan. Add the mustard seeds, let them
splutter, add the cumin seeds and green chilli with hing (if u r using it).
Add the carrots, celery and cabbage, cook them on medium heat till the cabbage and celery turns translucent. Add the tomatoes and cook till they are soft and mushy.
Add the tofu and all the other spices. Cook for 2 minutes on medium to high heat by constantly stirring it.
Reduce the heat between medium low,add the cilantro and if you haven’t used hing then sprinkle the nutritional yeast.
Cook for a minute and turn off the stove.
Ready to serve.