“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
- 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:
- 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 yogurt 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: 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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