Pachrangi Sabzi ~ From the Bhandari Kitchen

by on January 15, 2016

“Maan-manuhaar (meaning hospitality) is very important. We love it when all our near and dear ones come over for a meal. We have large family and friend circles. Festivals are an occasion to celebrate together,” says Lalitha Bhandari.

 
Pachrangi Sabzi ((Mixed Vegetable Gravy) is a simple, sumptuous and delicious sabzi from the Bhandari kitchen. While Lalithaji chops the vegetables, her husband Sri Mahaveerchand Bhandari enjoys preparing this dish with his signature flourish. A much loved dish by the family and a perfect meal in itself with plain rotis.

 

Pachrangi Sabzi

Ingredients:

  • Mixed vegetables (onions, potatoes, carrots, capsicum, beans and peas) – 200 gms each
  • 1 ripe tomatoes
  • 1 tsp ginger garlic paste
  • A fistful of mint leaves, chopped fine
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tbsp coriander powder
  • A pinch of garam masala
  • Salt to taste
  • ½ cup yogurt (curd)

The tempering:

  • 2-4 tbsp ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • A pinch of asafoetida powder
  • 1 inch cinnamon stick
  • 2 cloves

Method for preparing Pachrangi Sabzi:

  1.  Wash the vegetables well and chop the onions, potatoes, carrots, capsicum and beans into lengthwise bits and mix them. Set aside.
  2. Shell the peas. Chop the tomatoes finely. Set aside.
  3. Beat the yogurt and set aside.
  4. In a heavy-bottomed pan, heat the ghee and add the ingredients for tempering.
  5. Tempering is an art, says Lalithaji. Allow the cumin to turn colour and the mustard to splutter. Add the onions and sauté for a few minutes until they turn light golden.
  6. Add the ginger-garlic paste and sauté for 2 minutes.
  7. Add all the vegetables and mix well. Lower the flame, cover and allow to cook.
  8. When the potatoes are half cooked, add salt, chilli powder, turmeric powder and coriander powder. Add the chopped mint and a pinch of garam masala and sauté for a minute.
  9. Add half a glass of warm water, chopped tomatoes and allow the vegetables to cook.
  10. Add the beaten curd and allow to simmer, stirring gently for 2-3 minutes.

Switch off the flame and serve hot with plain rotis.

Tip: You can add cauliflower to this dish. Choose only when it is fresh and in season.

 
Photo Courtesy : Harmony Magazine
 

Part-1 of this post is an interview with Lalitha & Mahaveerchand Bhandari, a much-loved Rajasthani couple from Chennai. Also enjoy the Pachrangi Achaar, an instant vegetable pickle.
First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers.

 

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