“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.
Ingredients:
- Mixed vegetables (onions, potatoes, carrots, capsicum, beans and peas) – 200 gms each
- Ripe tomatoes – 2
- Ginger garlic paste – 1 tsp
- Mint leaves – a few sprigs, chopped fine
- Red chilli powder – ½ tsp to 1 tsp
- Turmeric powder – ¼ tsp
- Coriander powder – 1 tbsp
- Garam masala – a pinch
- Salt – to taste
- Curds – ½ cup
The tempering:
- Ghee – 2-4 tablespoons
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Asafoetida powder – a pinch
- Cinnamons – 2 bits
- Cloves – 2
Method for preparing Pachrangi Sabzi:
- Wash the vegetables well and chop the onions, potatoes, carrots, capsicum and beans into lengthwise bits and mix them. Set aside.
- Shell the peas. Chop the tomatoes finely. Set aside.
- Beat the curds and set aside.
- In a heavy-bottomed pan, heat the ghee and add the ingredients for tempering.
- 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.
- Add the ginger-garlic paste and sauté for 2 minutes.
- Add all the vegetables and mix well. Lower the flame, cover and allow to cook.
- 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.
- Add half a glass of warm water, chopped tomatoes and allow the vegetables to cook.
- 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 1: You can add cauliflower to this dish. Choose only when it is fresh and in season.
Tip 2: For ginger paste: Lalithaji says that adding a pinch of sugar to ginger paste allows it to retain the fresh colour. You can freeze this ginger paste and use when required. Adding a small pinch to tea revitalizes the mood.
Photo Courtesy : Harmony Magazine
| This recipe was first published in Heart to Hearth – a column in Harmony Magazine. Part-1 of this post is an interview with Lalitha & Mahaveerchand Bhandari, an Oswal Rajasthani couple from Chennai. Part-2 of this post is Pachrangi Achaar – an instant vegetable pickle. |
|---|
