This candy and bitter blended vegetable dish brings collectively crisp capsicums, potatoes, and onions in a tangy tomato-based sauce. It is an ideal mix of on a regular basis greens reworked into one thing particular with simply the appropriate steadiness of spices, sugar, and vinegar.
Khatti Meethi Sabzi is a household favourite that I realized from my mother. Each time I make it, the kitchen fills with the nice and cozy aroma of spices and the sweet-sour notes of the sauce. It’s a type of dishes that makes common greens style extraordinary, and I really like how the greens keep crisp-tender reasonably than turning mushy.
Why You’ll Love This Recipe
You’ll love how the greens keep crisp but tender, absorbing the flavorful sauce. The mixture of vinegar and sugar creates a scrumptious tang that makes you need extra. It’s additionally very forgiving – you possibly can alter the spice ranges and even swap some greens based mostly on what you’ve gotten. The recipe comes collectively in about half-hour, making it excellent for on a regular basis cooking. Plus, it’s naturally vegan and could be made gluten-free.
Khatti Meethi Sabzi
Cooking Ideas
– Minimize greens in comparable sizes for even cooking
– Don’t overcook the greens – they need to be tender however nonetheless have a chunk
– Toast the spices effectively to convey out their flavors
– Alter sugar and vinegar to your style
– Use a heavy-bottomed pan to stop burning
Serving and Storing Solutions
Serves 4-6 folks. Complete prep and cooking time: half-hour. Serve sizzling with rotis, naan, or rice. Leftovers maintain effectively within the fridge for 2-3 days. Reheat gently on the stovetop with a splash of water.
Khatti Meethi Sabzi
This candy and bitter blended vegetable dish brings collectively crisp capsicums, potatoes, and onions in a tangy tomato-based sauce. It is an ideal mix of on a regular basis greens reworked into one thing particular with simply the appropriate steadiness of spices, sugar, and vinegar.
Substances
- 2 Inexperienced Capsicums (giant, seeds discarded and reduce into 2 inch cubes)
- 2 Potatoes (giant, peeled and sliced into thick fingers)
- 2 Onions (medium, layers separated and reduce into 2 inch cubes)
- 1/2 tsp Garlic Paste
- 1 tsp Purple Chilli Powder
- Turmeric Powder (a pinch)
- 1 tsp Cumin Powder
- 3/4 tsp Salt
- 2 Tomatoes (medium, finely chopped)
- 2 tsp Sugar
- 1 tbsp White Vinegar
For the Seasoning:
- 4 tbsp Oil
- 1/4 tsp Mustard Seeds
- 6 Curry Leaves
- 1/4 tsp Fenugreek Seeds
For Garnish:
- 1/2 cup Coriander Leaves (finely chopped)
Directions
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Warmth oil in a heavy bottomed pan on reasonable warmth.
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Add the mustard seeds, curry leaves and fenugreek seeds.
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Crackle the mustard seeds after which add the garlic paste.
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Fry effectively with slightly water.
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Add the purple chilli powder, turmeric powder, cumin powder and salt.
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Fry for about 5 to six minutes.
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Add the tomatoes and cook dinner on excessive warmth, stirring vigorously for one more 5 minutes.
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Add the potatoes and cook dinner for one more 5 minutes.
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Add the capsicums and onions and cook dinner on low warmth until tender however crisp.
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Add the sugar and vinegar.
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Let it simmer for 4 to five minutes.
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Garnish with coriander leaves.
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Serve sizzling.
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Often Requested Questions
Q: Can I make this dish much less spicy?
A: Sure. merely scale back the quantity of purple chili powder or skip it altogether. The dish will nonetheless be flavorful because of the opposite spices and the sweet-sour steadiness.
Q: What can I exploit as an alternative of white vinegar?
A: You should utilize apple cider vinegar or lemon juice. Begin with half the quantity and alter to style since these options could be stronger.
Q: Can I make this forward of time?
A: Sure, however the greens would possibly soften. Cook dinner them barely much less should you plan to reheat later. The flavors truly develop properly in a single day.
