Plain Pigeon Pea / Plain Arhar(Tur) Daal / Simple Arhar(Tur) Daal

When the pressure comes out of the cooker, take out daal in a bowl.
When the pressure comes out of the cooker, take out daal in a bowl.
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5 from 1 vote

Plain Pigeon Pea / Plain Arhar(Tur) Daal / Simple Arhar(Tur) Daal

Tur /Arhar dal/ pigeon pea is very important to our food, people who eat only vegetable food are often deficient in protein. Tur/ Arhar dal/ pigeon pea is rich in protein. Pulses are very beneficial in making your muscles, so include pulses in your food every day. By the way, there are many
types of lentils, such as lentils, gram, moong, urad, etc. Today we will learn tur dal / Arhar dal/ pigeon pea here, in which we will also add onion and tomato tempering.

To make the tur /Arhar dal/ pigeon pea with the tempering of onion and tomato, make the following method step by step…






Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish
Cuisine American, Chinese, dinner, Indian
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 4 people
Calories 38kcal
Cost 25 rupee

Equipment

  • Pressure Cooker
  • Knife
  • Plate
  • Bowl
  • Kadhai / Fry Pan

Ingredients

  • 125 grams Pigeon Pea
  • 2 tsp Coriander leaves / Dhaniya Patti, Chopped
  • 3/4 tsp Turmeric Powder/ Haldi Powder, or 5 grams of Turmeric Powder/ Haldi Powder
  • 500 grams Water / Pani
  • as per taste Salt / Namak

Instructions



  • For this, first, take 125 grams or half glass of arhar/ tur dal/ pigeon pea.

    Put tur dal in a pressure cooker and wash it well, at least wash the lentils with water 4 times.






    For this, first, take 125 grams or half glass of arhar/ tur dal/ pigeon pea. Put tur dal in a pressure cooker and wash it well, at least wash the lentils with water 4 times.
  • After washing the lentils, add 500 grams of water to the cooker.
    After washing the lentils, add 500 grams of water to the cooker.
  • And add 3/4 teaspoon of turmeric and salt as per taste, add about 5 grams of salt to 125 grams of lentils or you can add salt according to your taste.
    And add 3/4 teaspoon of turmeric and salt as per taste, add about 5 grams of salt to 125 grams of lentils or you can add salt according to your taste.
  • After this, close the pressure cooker lid, put the pressure cooker on the gas and turn the flame on high.
    Put the cooker on the gas and switch on the gas. Allow 2 whistles on high flame in the lentil cooker, now reduce the flame to low.
  • Wait for the cooker to whistle, wait for 2 whistle to come on high flame, when the 2 whistles come, then slow down the gas flame.
  • Allow one whistle to come on low heat. When a whistle comes on low heat, turn off the gas. Wait for the pressure to come out of the cooker.
  • When the pressure comes out of the cooker, take out daal in a bowl.
    When the pressure comes out of the cooker, take out daal in a bowl.
  • Sprinkle chopped coriander leaves.
  • Eat the lentils with rice, if you are going to eat rice with lentils, then eat half or one teaspoon of desi ghee on top of the tur / arhar dal/ pigeon pea, eat indigenous ghee and dal rice will be very tasty.
  • Tur / arhar dal/ pigeon pea can also be eaten with bread and vegetables.

Notes

  1. Eat the lentils with rice, if you are going to eat rice with lentils, then add half or one teaspoon of desi ghee on top of the tur / arhar dal/ pigeon pea, eat indigenous ghee and dal rice will be very tasty.
  2. Tur / arhar dal/ pigeon pea can also be eaten with bread and vegetables.

Nutrition

Serving: 100grams | Calories: 38kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 120mg | Fiber: 2g | Calcium: 13mg | Iron: 1mg

Potato Tomato Pea Kadhai Curry/ Aloo Tamatar Matar Kadhai Sabji

Potato Tomato Pea Kadhai Curry/ Aloo Tamatar Matar Kadhai Sabji
Potato Tomato Pea Kadhai Curry/ Aloo Tamatar Matar Kadhai Sabji
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5 from 1 vote

Potato Tomato Pea Kadhai Curry/ Aloo Tamatar Matar Kadhai Sabji

Potato, tomato pea vegetable can be eaten in any season, because potato, tomato is available in every season and if peas are not coming in the market then frozen peas are a good option in the market nowadays. Therefore you can use frozen peas. Eat Potato Tomato Pea Kadhai Curry Recipe with roti, paratha, and puri, This curry is very tasty and delicious. Along with this, this
curry is delicious to eat and also can be prepared instant.
Follow the below method step by step to make potato tomato peas kadhai curry recipe…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 42kcal
Cost 30 rupee

Equipment

  • Kadhai / Fry Pan
  • Spatula
  • Bowl
  • Knife
  • Plate
  • Mixer Grinder

Ingredients

  • 2 unit Potato / Aloo
  • 3 unit Tomato / Tamatar
  • 1/2 cups Green Peas / Hari Matar, or 80 grams of peas
  • 1 unit Onion / Pyaz
  • 6 cloves Garlic / Lahsun
  • 1 tsp Coriander Seeds / Khadi Dhaniya
  • 2 unit Whole Red Chily / Lal Mirch
  • 1 tsp Turmeric Powder/ Haldi Powder
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1/4 tsp Garam Masala Powder, Optional
  • 1 tsp Raw Mango Powder/Amchur Powder
  • 1 unit Green Chili / Hari Mirch
  • 1 inch Ginger / Adrak
  • 1 pinch Asafoetida / Heeng
  • 2 tsp Green Coriander Leaves / Hari Dhaniya Patti, Chopped
  • as per taste Salt / Namak

Instructions

  • With 2 potatoes, peel the potatoes and wash them.
    Cut the potatoes into long slices.
    With 2 potatoes, peel the potatoes and wash them. Cut the potatoes into long slices.
  • Cut 1-inch ginger into fine slices.
    Take one inch of ginger and finely chop the ginger.
  • Finely chop 1 green chili.
    Finely chop the green chilies.
  • Take 3 tomatoes, if local tomatoes are available then it would be good, if tomatoes are not local then hybrid tomatoes can also be used.
    Take 3 tomatoes, if local tomatoes are available then it would be good, if tomatoes are not local then hybrid tomatoes can also be used.
  • Chop the tomatoes, grind the chopped tomatoes in a mixer grinder jar, do not make a very fine paste of the tomatoes, grind the tomatoes slightly coarsely, take out the tomatoes in a separate plate.
    Chop the tomatoes, grind the chopped tomatoes in a mixer grinder jar, do not make a very fine paste of the tomatoes, grind the tomatoes slightly coarsely, take out the tomatoes in a separate plate.
  • Cut one onion, take 4 garlic cloves with it and take 2 whole red chilies. Take 1 spoon of coriander seeds with it.
    Cut one onion, take 4 garlic cloves with it and take 2 whole red chilies. Take 1 spoon of coriander seeds with it.
  • Now add coriander seeds, chopped onions, garlic, whole red chilies, garlic to the jar of the mixer grinder.
    Now add coriander seeds, chopped onions, garlic, whole red chilies, garlic to the jar of the mixer grinder.
  • Grind all the spices in the mixer grinder. Do not grind it too finely. Grind it coarsely and take it out in a separate bowl.
    Grind all the spices in the mixer grinder. Do not grind it too finely. Grind it coarsely and take it out in a separate bowl.
  • Put a kadhai/ fry pan on the gas. Turn the flame on high.
    Put the gas on the kadhai/ fry pan.
  • Add 2 teaspoons of oil in the kadhai/ fry pan, if you are not using nonstick kadhai/ fry pan, then put 3 spoons of oil in the kadhai/ fry pan.
    Add 2 teaspoons of oil to the kadhai/ fry pan.
  • When the oil is hot, add half a teaspoon of cumin seeds to the oil.
    When the oil is hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin starts crackling, add sliced ​​ginger slices, one pinch of asafoetida/ heeng to the oil.
    When the cumin starts crackling, add sliced ​​ginger slices to the oil.
  • After this put the chopped green chilies in the kadhai/ fry pan and fry.
    After this put the chopped green chilies in the kadhai/ fry pan and fry.
  • Then add the ground spices in the kadhai/ fry pan.
    Then add the grinded spices in the kadhai/ fry pan.
  • After this add one spoon turmeric powder.
    After this add one spoon turmeric powder.
  • Fry the spices.
    After this add one spoon turmeric powder.
  • Fry the spices with a spoon.
    Fry the spices with a spoon.
  • Fry the masala until oil starts separating from the masala.
    Fry the masala until oil starts separating from the masala.
  • When the masala is fried, add chopped potatoes in the kadhai/ fry pan.
    When the masala is fried, add chopped potatoes in the kadhai/ fry pan.
  • Mix the potatoes well in the spices, add salt as per taste.
    Mix the potatoes well in the spices, add salt as per taste, fry the potatoes for a minute.
  • Fry the potatoes for a minute.
    Fry the potatoes for a minute.
  • Put a glass or about 250 ml of water in the kadhai/ fry pan.
    Put a glass or about 250 ml of water in the kadhai/ fry pan.
  • Cover the pan with a plate, keep in mind that it does not waste time from the sides of the kadhai/ fry pan or else the time will be wasted in cooking the potatoes.
    Cover the pan with a plate, keep in mind that it does not waste time from the sides of the kadhai/ fry pan or else the time will be wasted in cooking the potatoes.Cover the pan with a plate, keep in mind that it does not waste time from the sides of the kadhai/ fry pan or else the time will be wasted in cooking the potatoes.
  • Turn down the flame.
  • Remove the plate after 5 minutes.
    Remove the plate after 5 minutes.
  • Mix the curry with a spoon and now press the potato by hand to see if the potatoes have cooked.
  • If the potatoes are not cooked, cover the plate again. Keep the flame on low.
  • After 2 to 3 minutes, remove the plate again and check the potatoes, if the potatoes are cooked then put peas in the kadhai/ fry pan.
  • Add the green peas to the curry.
    Add the green peas to the curry.
  • Cover the kadhai/ fry pan with a plate.
  • Remove the plate after 5 minutes, add the ground tomatoes in the kadhai/ fry pan.
    Remove the plate after 5 minutes, add the ground tomatoes in the kadhai/ fry pan.
  • Mix the tomatoes well and cover the kadhai/ fry pan on a plate.
    Mix the tomatoes well and cover the kadhai/ fry pan on a plate.
  • If you feel less water then increase the amount of water to increase the stock, but do not add too much water.
  • Keep the flame on low.
  • Cover the kadhai/ fry pan with a plate.
    Cover the kadhai/ fry pan with a plate.
  • Remove the plate after 5 minutes.
    Remove the plate after 5 minutes, add chopped coriander in the kadhai/ fry pan and add half or quarter teaspoon red chili powder with it.
  • If you want, you can also add garam masala.
    If you want, you can also add garam masala.
  • Add chopped coriander in the kadhai/ fry pan.
    Add chopped coriander in the kadhai/ fry pan.
  • And add half or quarter teaspoon red chili powder with it.
    And add half or quarter teaspoon red chili powder with it.
  • Add half a teaspoon of Amchur powder along with it,
    Add half a teaspoon of Amchur powder along with it,
  • Add all the spices well and cover the plate again.
    Add all the spices well and cover the plate again.
  • Allow the curry to cook on low heat for 3 minutes.
  • Remove the plate after 3 minutes.
    Remove the plate after 3 minutes.
  • Transfer potato tomato peas curry is ready.
  • Transfer potato tomato peas curry recipe in the bowl.
    Transfer potato tomato peas curry recipe in the bowl.

Nutrition

Serving: 100grams | Calories: 42kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 259mg | Fiber: 2g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 17mg | Calcium: 19mg | Iron: 1mg

Bharwa Bhindi Recipe || Stuffed Okra (Vegan + Gluten Free)

When all the okra is fried, take out the ladyfinger on a separate plate.
When all the okra is fried, take out the ladyfinger on a separate plate.
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5 from 1 vote

Bharwa Bhindi Recipe || Stuffed Okra (Vegan + Gluten Free)

Everyone likes stuffed ladyfingers, stuffed ladyfingers can be eaten for 2 days. It does not deteriorate quickly.
We can make stuffed ladyfinger in many ways by making plain masala, roasting onion and garlic, making onion and garlic and making masala, and today we will make stuffed ladyfinger by adding gram flour.
To make stuffed ladyfinger follow the below-mentioned step by step…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Starter
Cuisine Indian, Main
Prep Time 7 minutes
Cook Time 12 minutes
Total Time 19 minutes
Servings 5 people
Calories 80kcal
Cost 25 rupee

Equipment

  • Kadhai / Fry Pan
  • Knife
  • Plate
  • Spatula
  • Lid/ Dhakkan

Ingredients

  • 250 grams Ladyfinger/ Okra/ Bhindi
  • 2 tsp Fennel Seed Powder/ Saunf Powder
  • 2 tsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1 tsp Amchur Powder / Raw Mango Powder
  • 3 tsp Oil / Tel
  • 1/2 tsp Turmeric Powder/ Haldi Powder
  • one Pinch Asafoetida / Heeng
  • 1/2 tsp Cumin Powder/ Jeera Powder
  • 1 tsp Gram Flour/ Besan
  • as per taste Salt / Namak

Instructions

  • To make stuffed okra, take 250 grams fresh okra/ bhindi.
  • Wash the okra and dry the water. Cut the head and tail of all ladyfingers.
  • After this, make a long incision in the ladyfinger.
    After this, make a long incision in the ladyfinger.
  • Take care not to cut the ladyfinger on both sides.
  • To make the stuffed ladyfingers, make spices for the ladyfingers.
  • Take 2 spoons of fennel powder, 2 teaspoon coriander powder to make the stuffed ladyfingers.
    Take 2 spoons of fennel powder, 2 teaspoon coriander powder to make the stuffed ladyfingers.
  • Take one teaspoon turmeric powder, one teaspoon Amchur powder, one teaspoon red chili powder, half teaspoon roasted cumin powder with it.
    Take one teaspoon turmeric powder, one teaspoon Amchur powder, one teaspoon red chili powder, half teaspoon roasted cumin powder with it.
  • Mix all the spices well, add salt as per taste to the spices.
    Mix all the spices well, add salt as per taste to the spices.
  • Put the kadhai/ fry pan on the gas.
    Put the kadhai/ fry pan on the gas.
  • Keep the flame on medium.
  • Put one spoon of oil in the kadhai/ fry pan, when the oil is hot, add half a teaspoon of cumin in the oil.
    Put one spoon of oil in the kadhai/ fry pan, when the oil is hot, add half a teaspoon of cumin in the oil.
  • When the cumin seeds crackle, add a pinch of asafoetida to the oil.
    When the cumin seeds crackle, add a pinch of asafoetida to the oil.
  • Then add one spoon gram flour/ besan.
    Then add one spoon gram flour/ besan.
  • Fry the gram flour/ besan well.
    Fry the gram flour/ besan well.
  • After this, add ladyfinger spice in the kadhai/ fry pan, which we prepared in step 8.
    After this, add ladyfinger spice in the kadhai/ fry pan, which we prepared in step 8.
  • Keep the flame on medium.
  • Fry the spices in oil for 2 minutes.
    Fry the spices in oil for 2 minutes.
  • After 2 minutes, take out the spices in separate plates.
    After 2 minutes, take out the spices in separate plates.
  • Fill the spices in the ladyfinger and press the spices inside ladyfinger.
    Fill the spices in the ladyfinger and press the spices inside ladyfinger.
  • Take care not to overfill the spices in okra/ladyfinger/ bhindi.
    Take care not to overfill the spices in okra/ladyfinger/ bhindi.
  • Fill the spices well with all the okra/ ladyfinger/ bhindi.
  • After this, put a kadhai/ fry pan on the gas.
  • Turn the flame on high.
  • Add 2 teaspoons of oil to the kadhai/ fry pan.
    Add 2 teaspoons of oil to the kadhai/ fry pan.
  • When the oil is hot then pick each ladyfinger gently and place it in the kadhai/ fry pan.
    When the oil is hot then pick each ladyfinger gently and place it in the kadhai/ fry pan.
  • Place and stir the ladyfinger gently in the pan so that the masala does not fall into the kadhai/ fry pan.
    Place the ladyfinger gently in the pan so that the masala does not fall into the kadhai/ fry pan.
  • Close the kadhai/ fry pan with lid.
    Close the kadhai/ fry pan with lid.
  • Turn down the flame to low.
  • Flip the ladyfingers after 2 minutes.
    Flip the ladyfingers after 2 minutes.
  • Change the sides of all the ladyfingers.
    Change the sides of all the ladyfingers.
  • After 2 minutes, turn the ladyfinger again.
  • Flip all the ladyfinger and fry well.
    Flip all the ladyfinger and fry well.
  • When all the okra is fried, take out the ladyfinger on a separate plate.
    When all the okra is fried, take out the ladyfinger on a separate plate.
  • Besan stuffed ladyfinger is ready.
  • Eat gram flour stuffed ladyfinger with dal rice, poori, and paratha.

Nutrition

Serving: 100grams | Calories: 80kcal | Carbohydrates: 20g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 111mg | Sodium: 111mg | Potassium: 214mg | Fiber: 4g | Sugar: 1g | Vitamin A: 871IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 4mg

Boiled Potato Tomato Pea Dry Recipe/ Uble Aloo Matar Tamatar Ki Sookhi Sabji

Sprinkle chopped coriander leaves on the boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji and serve.
Sprinkle chopped coriander leaves on the boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji and serve.
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5 from 1 vote

Boiled Potato Tomato Pea Dry Recipe/ Uble Aloo Matar Tamatar Ki Sookhi Sabji

Dry vegetable of boiled potato tomato pea is very good for poori, potato tomato dry vegetable can also be eaten with paratha or roti.
Follow the steps given below to make dry vegetables of boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 55kcal
Cost 20 rupee

Equipment

  • Pressure Cooker
  • Kadhai / Fry Pan
  • Spatula
  • Plate
  • Bowl
  • Knife

Ingredients

  • 4 unit Potato/ Aloo
  • 2 unit Tomato / Tamatar
  • 1/2 cup Green Peas/ Hari Matar
  • 2 tsp Oil
  • 1 unit Onion / Pyaz
  • 1 unit Green Chili / Hari Mirch
  • 1/4 tsp Red Chili Powder/ Lal Mirch Powder
  • 1/4 tsp Raw Mango Powder/ Amchur Powder

Instructions

  • To make potato tomato pea dry vegetable, take an onion and finely chop the onion.
    Take a big onion, finely chop the onion.
  • Take two tomatoes, finely chop the tomatoes.
    Finely chop tomatoes.
  • Finely chop a green chili.
    Take 2 green chili and chop it finely.
  • Put half a cup of peas in a pot and boil it. Once pea boils, strain water from it and place it in a separate bowl.
    When the peas start boiling, turn off the gas and remove the water from the peas and keep it in a separate bowl.
  • Drain water from peas and keep in a bowl
  • 4 Put the potatoes in a pressure cooker with water, boil the potatoes.
  • When the potatoes boil, peel the potatoes. Mash boiled potatoes by hand.
    First Take 4 raw potatoes and whistle the potatoes into the cooker. Remove the skin of the potato after the pressure has gone. Mash potatoes by hand.
  • Mash the potatoes lightly.
  • Put the kadhai/ fry pan on the gas.
    Put the kadhai/ fry pan on the gas.
  • Turn the flame on high.
  • Add 2 teaspoons of oil to the kadhai/ fry pan.
    Add 2 teaspoons of oil to the kadhai/ fry pan.
  • When the oil is hot, add half a teaspoon of cumin seeds to the oil.
    When the oil is hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin starts crackling, then break a red chili and add it.
  • After this, add chopped onion and chopped green chilies in the kadhai/ fry pan.
    After this, add chopped onion and chopped green chilies in the kadhai/ fry pan.
  • Fry the onion and green chilies until light brown.
  • Then add chopped tomatoes to the kadhai/ fry pan.
    Then add chopped tomatoes to the kadhai/ fry pan.
  • Turn down the flame to medium.
  • Add some salt to the tomatoes, cook the tomatoes.
  • Then pour boiled peas in the pan.
    Then pour boiled peas in the pan.
  • Then add half teaspoon turmeric powder, one teaspoon coriander powder.
    Then add half teaspoon turmeric powder, one teaspoon coriander powder.
  • Mix turmeric powder, coriander powder to tomatoes.
    Mix turmeric powder, coriander powder to tomatoes.
  • After this, cover the lid on the kadhai/ fry pan.
    After this, cover the lid on the kadhai/ fry pan.
  • Remove the lid of the kadhai/ fry pan after 2 minutes.
  • Stir the tomatoes with a spoon.
    Stir the tomatoes with a spoon.
  • When the tomatoes are cooked, put the mashed potatoes in the kadhai/ fry pan.
    When the tomatoes are cooked, put the mashed potatoes in the kadhai/ fry pan.
  • Mix the potatoes well with tomatoes and peas.
    When the tomatoes are cooked, put the mashed potatoes in the kadhai/ fry pan.
  • Add salt to the vegetable.
  • After this add 1/4 teaspoon red chili powder and 1/4 teaspoon amchur powder.
  • Fry the vegetable for 2 to 3 minutes.
    Fry the vegetable for 2 to 3 minutes.
  • Now boiled potato tomato pea sabzi is ready.
  • Sprinkle chopped coriander leaves on the boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji and serve.
    Sprinkle chopped coriander leaves on the boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji and serve.

Nutrition

Serving: 100grams | Calories: 55kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 239mg | Fiber: 2g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 1mg

Dhaniya Aloo || Aloo chat || Coriander Chutney Potato

Serve hot coriander potatoes or sour potatoes.
Serve hot coriander potatoes or sour potatoes.
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5 from 1 vote

Dhaniya Aloo || Aloo Chat || Coriander Chutney Potato

If you are bored with daily food then coriander potato or sour potato is very important to change your taste.
You can also eat coriander potatoes or sour potatoes in evening snacks.
To make Coriander Potato or Sour Potato, follow the below-mentioned step by step…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snack, Snacks
Cuisine Chinese, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 10 minutes
Servings 5 people
Calories 84kcal
Cost 20 rupee

Equipment

  • Pressure Cooker
  • Kadhai / Fry Pan
  • Knife
  • Mixer Grinder
  • Bowl
  • Spatula

Ingredients

  • 250 grams Potato / Aloo
  • 1/2 tsp Cumin Seed / Jeera
  • 3 tsp Tamarind Pulp / Imli Paste
  • 2 tsp Desi Ghee/ Butter
  • 12 tsp Coriander leaves / Dhaniya Patti
  • 2 unit Green Chili / Hari Mirch
  • as per taste Black Salt / Kala Namak
  • as per taste Salt / Namak

Instructions

  • To make coriander potatoes or sour potatoes, take 250 grams of potatoes.
  • Put the potatoes in the pressure cooker and pour water, the water level should be one inch above the potato.
    Put the potatoes in the pressure cooker and pour water, the water level should be one inch above the potato.
  • Put the pressure cooker on the gas.
  • Allow 2 to 3 whistles in the cooker. After 3 whistles, turn off the cooker.
  • When the pressure in the cooker comes out, then peel the potato.
    When the pressure in the cooker comes out, then peel the potato.
  • Cut the potatoes into round slices.
    Cut the potatoes into round slices.
  • Take 3 spoons tamarind, 1/2 tsp roasted cumin seed, 10 teaspoons chopped coriander, 2 green chilies and take a little salt.
    Grind the tamarind into mixer and prepare pulp.
  • Add tamarind, green coriander, roasted cumin seed, green chili, salt, and grind them in the mixer grinder.
  • Take out this chutney in a bowl.
    tamarind / Imli chutney
  • Put the gas on the kadhai/ fry pan.
    Put the gas on the kadhai/ fry pan.
  • Keep the gas on medium heat.
  • Add 3 tablespoons of desi ghee in the kadhai/ fry pan.
    Add 3 tablespoons of desi ghee in the pan.
  • You can also add oil or butter if you want, but add desi ghee, this will make the test good.
  • When the desi ghee becomes hot, add 3/4 teaspoon cumin seeds in the kadhai/ fry pan.
    When the desi ghee becomes hot, add 3/4 teaspoon cumin seeds in the kadhai/ fry pan.
  • When the cumin starts crackling, add potato slices in the kadhai/ fry pan.
    When the cumin starts crackling, add potato slices in the kadhai/ fry pan.
  • Fry the potatoes for 2 to 3 minutes.
    Fry the potatoes.
  • When the potatoes are fried, add some water to the tamarind chutney and make the chutney slightly thin.
  • Add the tamarind chutney to the potato.
    Add the tamarind chutney to the potato.
  • Mix tamarind chutney to the fried potatoes.
    Mix tamarind chutney to the fried potatoes.
  • Fry the potatoes for 2 to 3 minutes.
    Fry the potatoes for 2 to 3 minutes.
  • When the potatoes are fried, take out the dhaniya aloo or khatte aloo in a bowl.
    When the potatoes are fried, take out the dhaniya aloo or khatte aloo in a bowl.
  • Sprinkle chopped coriander and a pinch of black salt coriander or sour potato.
  • Serve hot coriander potatoes or sour potatoes.
    Serve hot coriander potatoes or sour potatoes.

Nutrition

Serving: 100grams | Calories: 84kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 43mg | Potassium: 254mg | Fiber: 2g | Sugar: 4g | Vitamin A: 125IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 2mg

Broccoli Pea Mushroom Dry Recipe/ Broccoli Matar Mushroom Sookhi Sabji

After 3 minutes, transfer vegetable in a bowl.
After 3 minutes, transfer vegetable in a bowl.
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5 from 2 votes

Broccoli Pea Mushroom Dry Recipe/ Broccoli Matar Mushroom Sookhi Sabji

Broccoli is not a very popular vegetable, but it cannot be
denied that it is a treasure of qualities. Protein, calcium, carbohydrate,
iron, vitamin A, C, and many other nutrients are found in plenty. Many types of
salts are also found in it, which are helpful in keeping the sugar level
balanced.
To make broccoli pea mushroom dry recipe/ broccoli matar mushroom sookhi sabji dry recipe follow given method steps by steps …
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Breakfast, dinner, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican, snacks
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 53kcal
Cost 45 rupee

Equipment

  • Kadhai / Fry Pan
  • Knife
  • Plate
  • Bowl
  • Spatula

Ingredients

  • 250 grams Broccoli
  • 1/2 cup Green Peas / Hari Matar, or 100 grams Green Peas / Hari Matar
  • 200 grams Mushroom
  • 1/2 tsp Black Pepper Powder/ Kali Mirch
  • 4 tsp Lemon Juice / Neebu Juice, or 1/2 tsp Amchur Powder/ Raw Mango Powder
  • 4 tsp Water / Pani
  • 1/2 tsp Cumin Seed / Jeera
  • 2 tsp Oil / Tel
  • as per taste Salt / Namak

Instructions

  • To make a dry vegetable of broccoli pea mushrooms, take 250 grams of broccoli.
  • Broccoli can contain insects, so put water in a vessel and heat the water.
    When the water becomes slightly hot. Then add the broccoli to the hot water. Allow the broccoli to remain in hot water for 10 minutes.
  • When the water gets hot, add broccoli to the water.
  • Let the broccoli lie in water for 10 minutes.
  • After 10 minutes take out the broccoli with hot water.
  • Cut the broccoli into small pieces.
    Cut the broccoli.
  • Take 200 grams mushrooms, wash the mushrooms thoroughly with water. Cut the mushroom into 4 parts.
    To make Punjabi Mushroom Matar Masala, take 200 grams of mushroom.
  • Now cut the mushrooms. Cut one mushroom into about 5 to 6 pieces.
  • Put a kadhai/ fry pan on the gas.
  • Turn down the flame to medium.
  • After this, put a spoon of oil in the kadhai/ fry pan.
    After this, put a spoon of oil in the kadhai/ fry pan.
  • When the oil is hot, add the chopped mushrooms to the kadhai/ fry pan.
    When the oil is hot, add the chopped mushrooms to the kadhai/ fry pan.
  • Fry the mushrooms with a spoon.
    Fry the mushrooms with a spoon.
  • While frying the mushroom, water will come out of the mushroom.
    While frying the mushroom, water will come out of the mushroom.
  • Fry the mushrooms until the water of the mushrooms dry up.
  • After the mushrooms are fried, take out the fried mushrooms on a separate plate.
    After the mushrooms are fried, take out the fried mushrooms on a separate plate.
  • Now take green peas in a vessel, add water to the pot.
    Now take green peas in a vessel, add water to the pot.
  • Put the vessel on the gas.
  • Allow the peas to boil in water.
  • When the peas boil, remove the peas from the water and keep them in a separate bowl.
    When the peas boil, remove the peas from the water and keep them in a separate bowl.
  • Put a kadhai/ fry pan on the gas again.
    Turn down the flame to medium.
  • Add a spoon of oil to the kadhai/ fry pan.
    Add a spoon of oil to the kadhai/ fry pan.
  • When the oil is hot, add half a teaspoon of cumin seeds in the kadhai/ fry pan.
    When the oil is hot, add half a teaspoon of cumin seeds in the kadhai/ fry pan.
  • When the cumin seeds crackle, add chopped broccoli.
    When the cumin seeds crackle, add chopped broccoli.
  • Add some salt to the broccoli.
  • Mix the salt well.
  • Put 3 spoons of water in the kadhai/ fry pan with it.
    Put 3 spoons of water in the kadhai/ fry pan with it.
  • Cover the broccoli with a plate, slow down the flame.
    Cover the broccoli with a plate, slow down the flame.
  • Remove the plate after 3 minutes.
  • Stir the broccoli with a spoon.
  • Now put half a teaspoon of black pepper powder in the kadhai/ fry pan.
    Now put half a teaspoon of black pepper powder in the kadhai/ fry pan.
  • Then add boiled peas in the kadhai/ fry pan.
    Then add boiled peas in the kadhai/ fry pan.
  • Then add the fried mushrooms.
    Then add the fried mushrooms.
  • After this, put half a teaspoon of Amchur powder or 4 to 5 teaspoons of lemon juice in the kadhai/ fry pan.
    After this, put half a teaspoon of Amchur powder or 4 to 5 teaspoons of lemon juice in the kadhai/ fry pan.
  • Fry the broccoli for 2 to 3 minutes.
    Fry the broccoli for 2 to <span class="wprm-timer" data-seconds="180">3 minutes</span>.
  • After 3 minutes, transfer vegetables in a bowl.
    After 3 minutes, transfer vegetable in a bowl.
  • Broccoli vegetable can be eaten to lose weight.
  • Broccoli has a significant amount of fiber.
    Broccoli can be eaten with roti or paratha.

Notes

  1. You can also eat dry vegetables of broccoli potatoes, dry bread, paratha or empty broccoli potatoes.
  2. Broccoli is very helpful in reducing weight.
  3. Eating broccoli protects against heart diseases.
  4. Carotenoids lutein is found in broccoli. It keeps the arteries of the heart healthy. Consumption of this reduces the risk of heart attack and other diseases.
  5. The potassium present in it does not allow cholesterol levels to rise.
  6. Consumption of broccoli also reduces the risk of cancer.
  7. Taking small amounts of folate increases the risk of depression.
  8. Plenty of folate is found in broccoli.
  9. It is very important to maintain the mood. Also it is also necessary for mental health.
  10. An adequate amount of vitamin C is found in broccoli. Vitamin C helps to boost the immune system in the body and prevent infection.
  11. Pregnant women should consume broccoli regularly.
  12. The elements present in it are not only beneficial for the health and development of the child, but also keep the mother away from many types of infections.

Nutrition

Serving: 100grams | Calories: 53kcal | Carbohydrates: 9g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 418mg | Fiber: 3g | Sugar: 3g | Vitamin A: 581IU | Vitamin C: 67mg | Calcium: 36mg | Iron: 1mg

Besan Raw Banana Tomato Dry Recipe/ Besan Kachcha Kela Tamatar Ki Sookhi Sabji

Gram Flour Raw Banana Tomato Dry Recipe/ Besan Kachcha Kela Tamatar Ki Sookhi Sabji
Gram Flour Raw Banana Tomato Dry Recipe/ Besan Kachcha Kela Tamatar Ki Sookhi Sabji
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5 from 1 vote

Gram Flour Raw Banana Tomato Dry Recipe/ Besan Kachcha Kela Tamatar Ki Sookhi Sabji

Banana is very beneficial for health.
Raw banana is a treasure of potassium which not only makes the immune system strong, but it also keeps the body active throughout the day.
The vitamin B6 present in it serves to nourish vitamin C cells. Raw bananas contain healthy starch as well as anti-oxidants.
Follow the below-mentioned step by step to make gram flour dry vegetable of tomato dry…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine Chinese, Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 64kcal
Cost 15 rupee

Equipment

  • Kadhai / Fry Pan
  • Pressure Cooker
  • Spatula
  • Plate
  • Knife
  • Bowl
  • Spoon
  • Griddle/ Tawa

Ingredients

  • 1 unit Raw Banana / Plaintain / Kachcha Kela
  • 2 tsp Gram Flour / Besan
  • 2 unit Big Tomato / Bade Tamatar, If tomato is not big then take 3 medium size tomato
  • 1 unit Green Chili / Hari Mirch
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Turmeric Powder/ Haldi Powder
  • 1/4 tsp Red Chili Powder / Lal Mirch Powder
  • 3 tsp Lemon Juice / Neebu Juice, optional
  • 3 tsp Oil / Tel
  • as per taste Salt / Namak

Instructions

  • Take a raw banana to make gram flour raw banana tomato dry recipe/ besan kachcha kela tamatar ki sookhi sabji.
    Take 2 raw banana.
  • Cut the banana in two.
    Cut the banana into 2 pieces.
  • Put the banana in the pressure cooker.
    Boil the banana to make a banana peel dry recipe.
  • Add about half a glass of water to the cooker.
  • Put the pressure cooker on the gas.
  • Switch on the gas. Keep high the flame of gas.
  • Allow a whistle in the cooker.
  • After that turn off the gas.
  • When the pressure of the cooker comes out, then open the cooker.
    Boil the banana to make a banana peel dry recipe.
  • Peel the banana and cut the banana into round slices.
    Peel the banana and cut the banana into round slices.
  • Peel the banana and cut the banana into round slices.
  • Put the griddle/ tawa on the gas, turn the flame to medium.
    Put the griddle/ tawa on the gas, turn the flame to medium.
  • When the griddle/ tawa gets hot, add one teaspoon of oil to the griddle/ tawa.
    When the griddle/ tawa gets hot, add one teaspoon of oil to the griddle/ tawa.
  • Spread the oil on the griddle/ tawa.
    Spread the oil on the griddle/ tawa.
  • Put a pinch of turmeric powder, a pinch of red chili powder on the griddle/ tawa and spread it on the griddle/ tawa.
    Put a pinch of turmeric powder, a pinch of red chili powder on the griddle/ tawa and spread it on the griddle/ tawa.
  • Spread banana slices on the griddle/ tawa.
    Spread banana slices on the griddle/ tawa.
  • Flip the banana slices after one minute.
    Flip the banana slices after one minute.
  • Turn the banana slices and fry them till they turn very light brown.
    Turn the banana slices and fry them till they turn light brown.
  • When the banana slices are fried, remove the slices in the plate.
  • When the banana slices are fried, remove the slices on the plate.
    When the banana slices are fried, remove the slices on the plate.
  • Now take two tomatoes, one green chili.
    Now take two tomatoes, one green chilli.
  • Finely chop tomatoes.
    Finely chop tomatoes.
  • Finely chop the green chilies.
    Finely chop the green chilies.
  • Put a kadhai/ fry pan on the gas.
  • Reduce the flame to medium.
  • Add 2 teaspoons gram flour to the kadhai/ fry pan.
    Add 2 teaspoons gram flour to the kadhai/ fry pan.
  • Fry the gram flour on medium flame.
    Fry the gram flour on medium flame.
  • It should not be burnt while frying gram flour.
  • When the gram flour turns brown and fry, take it out on a separate plate.
    When the gram flour turns brown and fry, take it out on a separate plate.
  • After that, put the same kadhai/ fry pan on the gas.
  • Turn the flame on high.
  • When the water from the kadhai/ fry pan vanishes, add 2 teaspoons of oil to the gas.
  • When the oil is hot, add half a teaspoon of cumin seeds in the kadhai/ fry pan.
  • When the cumin starts crackling, add chopped green chilies in the kadhai/ fry pan.
    When the cumin starts crackling, add chopped green chilies in the kadhai/ fry pan.
  • Fry the green chilies.
  • Add chopped tomatoes to the kadhai/ fry pan.
    Add chopped tomatoes to the kadhai/ fry pan.
  • Cook tomatoes.
    Cook tomatoes.
  • When tomatoes are cooked, add half teaspoon turmeric powder, one teaspoon coriander powder, 1/4 tsp red chili powder, salt to the tomatoes.
    When tomatoes are cooked, add half teaspoon turmeric powder, one teaspoon coriander powder, 1/4 tsp red chili powder, salt to the tomatoes.
  • Mix the turmeric powder, red chili powder well with the tomatoes.
  • After this, put the fried gram flour in the kadhai/ fry pan.
    After this, put the fried gram flour in the kadhai/ fry pan.
  • Mix gram flour well with tomatoes.
  • Then put the fried banana slices in the kadhai/ fry pan.
    Then put the fried banana slices in the kadhai/ fry pan.
  • And mix the tomatoes in the banana slices.
    And mix the tomatoes in the banana slices.
  • Now cover the kadhai/ fry pan with a lid.
    Now cover the kadhai/ fry pan with a lid.
  • Open the lid after 2 minutes, Stir the banana slices with a spoon and flip over.
  • Fry the banana slices until they turn light brown.
    After this, take out the gram flour raw banana tomato dry recipe/ besan kachcha kela tamatar ki sookhi sabji in a bowl.
  • Keep stirring the banana slices in between, when the bananas become crispy, then put 3 to 4 teaspoons of lemon juice on the banana.
  • If you do not like sourer, then you can avoid adding lemon juice.
  • And stir the banana slices with a spoon.
  • Fry the banana slices for 2 minutes.
    After this, take out the gram flour raw banana tomato dry recipe/ besan kachcha kela tamatar ki sookhi sabji in a bowl.
  • After this, take out the gram flour raw banana tomato dry recipe/ besan kachcha kela tamatar ki sookhi sabji in a bowl.
    After this, take out the gram flour raw banana tomato dry recipe/ besan kachcha kela tamatar ki sookhi sabji in a bowl.
  • Eat gram flour raw banana tomato dry recipe/ besan kachcha kela tamatar ki sookhi sabji with roti, paratha and dal rice.
  • If you want, you can also eat gram flour raw banana tomato dry recipe/ besan kachcha kela tamatar ki sookhi sabji in snacks.

Notes

  1. Those trying to lose weight are advised to eat a banana every day. Plenty of fibers are found in it, which are helpful in cleaning up unnecessary fat cells and impurities.
  2. Raw bananas contain fiber and healthy starch. Which do not allow any kind of impurity in the intestines to freeze. In such a situation, if you often have constipation problem, eating raw banana will be very beneficial for you.
  3. Fibers and other nutrients present in raw banana work to control appetite. Eating raw banana does not cause hunger from time to time and we avoid eating junk food and other unhealthy things.
  4. If you have a complaint of diabetes and it is in its initial form then start eating raw banana from now. It is the perfect medicine to control diabetes.
  5. Regular intake of raw bananas improves digestion. Eating raw banana helps in digestion of digestive juices in a better way.
  6. Apart from this, raw banana is also helpful in preventing many types of cancer.
  7. The calcium present in raw bananas helps in strengthening the bones and it is also beneficial in mood swing problem.
  8. You can also try Gram Flour Banana Peel Dry Crispy Recipe/ Besan Kele Ke Chhilke Ki Sookhi Kurkuri Sabji
  9. You can also try Raw Banana and Potato Dry Sabji
  10. You can also try Raw Banana Kofta / Kachche Kele Ka Kofta

Nutrition

Serving: 100grams | Calories: 64kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 304mg | Fiber: 2g | Sugar: 7g | Vitamin A: 442IU | Vitamin C: 10mg | Iron: 1mg

Besan Banana Peel Dry Recipe/ Besan Kela Chhilke Ki Sookhi Kurkuri Sabji

Gram Flour Banana Peel Dry Crispy Recipe/ Besan Kele Ke Chhilke Ki Sookhi Kurkuri Sabji
Gram Flour Banana Peel Dry Crispy Recipe/ Besan Kele Ke Chhilke Ki Sookhi Kurkuri Sabji
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5 from 1 vote

Gram Flour Banana Peel Dry Crispy Recipe/ Besan Kele Ke Chhilke Ki Sookhi Kurkuri Sabji

Bananas are very beneficial for health, besides, banana peels are also very beneficial.
Many of us use banana and throw its banana peels in the garbage. If you do this then stop. Because there is such a treasure of qualities in the thing you are throwing about which you can be shocked.

Follow the below method step by step to make gram flour banana peel dry crispy recipe/ besan kele ke chhilke ki sookhi kurkuri sabji …
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, French, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 40kcal
Cost 10 rupee

Equipment

  • Kadhai / Fry Pan
  • Spatula
  • Knife
  • Plate

Ingredients

  • 1 unit Raw Banana/ Kachcha Kela
  • 1.5 tsp Gram Flour/ Besan
  • 1/4 tsp Red Chili Powder / Lal Mirch Powder
  • 1/4 tsp Raw Mango Powder/Amchur Powder, or 2 tsp Lemon Juice/ Neembu Juice
  • 1/2 tsp Cumin Seed / Jeera
  • 1 unit Whole Red Chili / Khadi Lal Mirch
  • 1 tsp Oil / Tel
  • as per taste Salt / Namak

Instructions

  • Take 1 raw banana.
    Take 2 raw banana.
  • Cut the banana into 2 pieces.
    Cut the banana into 2 pieces.
  • Put the banana into a pressure cooker and place the pressure cooker on the gas. High the flame of gas. Wait for one whistle to come. After that switch off the gas.
    Boil the banana to make a banana peel dry recipe.
  • Once pressure release from the pressure cooker, open the lid of the pressure cooker.
  • Remove the boiled banana from the pressure cooker.
    Boil the banana to make a banana peel dry recipe.
  • Peel the banana peel, do not throw the banana peel. Make banana vegetables.
    Peel the banana peel, do not throw the banana peel. Make banana vegetables.
  • And take out the banana peel, cut the banana peel.
    And take out the banana peel, cut the banana peel.
  • put a kadhai/ fry pan on the gas.
  • Turn down the flame to medium.
  • Add 1.5 tsp gram flour to the kadhai/ fry pan.
    Add 1.5 tsp gram flour to the kadhai/ fry pan.
  • Fry the gram flour with a spoon.
    Fry the gram flour with a spoon.
  • Stir constantly while stirring the gram flour.
  • When the gram flour starts to fry, then the smell will start coming from the gram flour and the gram flour will turn brown.
  • When the gram flour fry, take out the roasted gram flour in a separate bowl.
    When the gram flour fry, take out the roasted gram flour in a separate bowl.
  • Now wash the kadhai/ fry pan with water.
  • Place the kadhai/ fry pan again on the gas.
  • Turn down the flame.
  • Add a spoon of oil to the kadhai/ fry pan.
  • When the oil is hot, put half a teaspoon of cumin seeds in the kadhai/ fry pan, break a pinch of asafoetida and red chili with it.
    When the oil is hot, put half a teaspoon of cumin seeds in the kadhai/ fry pan, break a pinch of asafoetida and red chili with it.
  • When cumin starts crackling, add half teaspoon turmeric powder, half teaspoon coriander powder.
    When cumin starts crackling, add half teaspoon turmeric powder, half teaspoon coriander powder.
  • Mix all the spices well, put chopped banana peels on the kadhai/ fry pan, add salt along with it.
    Mix all the spices well, put chopped banana peels on the kadhai/ fry pan, add salt along with it.
  • Mix all the spices well.
  • Then add the fried gram flour.
    Then add the fried gram flour.
  • Mix the gram flour in the banana peels.
    Mix the gram flour in the banana peels.
  • If necessary, put one or two spoons of water in the kadhai/ fry pan.
  • Then add 1/4 teaspoon red chili powder.
    Then add 1/4 teaspoon red chili powder.
  • Add 1/4 teaspoon Amchur powder or 2 teaspoons lemon juice in the kadhai/ fry pan.
  • Fry the banana peels well.
    Fry the banana peels well.
  • You can also crisp banana peels.
  • Gram Flour Banana Peel Dry Crispy Recipe/ Besan Kele Ke Chhilke Ki Sookhi Kurkuri Sabji.
  • Place the gram flour banana peel dry crispy recipe/ besan kele ke chhilke ki sookhi kurkuri sabji into the bowl.
    Place the gram flour banana peel dry crispy recipe/ besan kele ke chhilke ki sookhi kurkuri sabji into the bowl.
  • Eat gram flour banana peel dry crispy recipe/ besan kele ke chhilke ki sookhi kurkuri sabji with roti, paratha or dal rice.

Notes

  1. Bananas are very beneficial for health, besides, banana peels are also very beneficial.
  2. Many of us use banana and throw its banana peels in the garbage. If you do this then stop.
  3. Because there is such a treasure of qualities in the thing you are throwing about which you can be shocked.
  4. With the help of Health benefits of Banana Peels, you can give a lot of nutrients to the body and also reduce weight.
  5. There is such a fruit, which has been plowed by humans for many years.
  6. It contains minerals, potassium and magnesium in addition to needy vitamins like B6 and B-12.
  7. It is a good source of fiber, which helps a lot in correcting your digestive system.
  8. You can also try Raw Banana and Potato Dry Sabji
  9. You can also try Raw Banana Kofta / Kachche Kele Ka Kofta

Nutrition

Serving: 100grams | Calories: 40kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 400mg | Fiber: 3g | Sugar: 13g | Vitamin A: 64IU | Vitamin C: 9mg | Iron: 1mg

Potato Spiny Gourd Dry Recipe/ Kateenle(Kantola) Parwal Aloo Sookhi Sabji

Dry potato chopped spiny gourd/ kateele parwal/ kantola recipe is ready.
Dry potato chopped spiny gourd/ kateele parwal/ kantola recipe is ready.
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5 from 1 vote

Potato Spiny Gourd Dry Recipe/ Kateenle(Kantola) Parwal Aloo Sookhi Sabji

Momordica dioica, commonly known as spiny gourd or spine gourd and also known as bristly balsma pear, prickly carolaho, teasle gourd, kantola, is a species of flowering plant in the gourd family.
It is used as a vegetable in all regions of India and some parts in South Asia. It has
commercial importance and is exported and used locally. The fruits are cooked with spices, or fried and sometimes eaten with meat or fish.
Follow the recipe given below step by step for making the dry recipe of potato spiny gourd dry recipe/ kateenle(Kantola) parwal aloo sookhi sabji…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Snacks
Cuisine Breakfast, dinner, Indian, Main
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 11kcal
Cost 25 rupee

Equipment

  • Kadhai / Fry Pan
  • Knife
  • Plate
  • Spatula
  • Bowl

Ingredients

  • 250 grams Spiny Gourd / Kateenle Parwal
  • 1 unit Potato / Aloo
  • 1 unit Onion / Pyaz
  • 1/2 tsp Turmeric Powder/ Haldi Powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Cumin Seed / Jeera
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 4 cloves Garlic / Lahsun
  • 1 unit Whole Red Chili / Khadi Lal Mirch
  • 1/2 tsp Raw Mango Powder/Amchur Powder
  • as per taste Salt / Namak

Instructions

  • Take 250 grams of spiny gourd/ kateele parwal/ Kantola parwal to make potato spiny gourd dry recipe/ kateenle(Kantola) parwal aloo sookhi sabji.
    Take 250 grams of spiny gourd/ kateele parwal/ Kantola parwal to make potato spiny gourd dry recipe/ kateenle(Kantola) parwal aloo sookhi sabji.
  • Finely chop the sliced ​​spiny gourd/ kateele parwal.
  • Take a big potato, peel the potatoes, finely chop the potatoes.
    Take 2 medium-sized potatoes, peel the potatoes and cut the potatoes into small square pieces.
  • Finely chop an onion.
    Take a big onion, finely chop the onion.
  • Finely chop garlic.
  • Finely chop a green chili.
    Take 2 green chili and chop it finely.
  • Put a kadhai/ fry pan on the gas.
  • Add 2 teaspoons of oil to the kadhai/ fry pan.
    Add 2 teaspoons of oil to the kadhai/ fry pan.
  • When the oil is hot, then add cumin seeds to the oil.
  • When the cumin starts crackling, then add chopped garlic and red chilies.
    When the cumin starts crackling, then add chopped garlic and red chilies.
  • Fry the garlic. When the garlic is fried, add chopped onion to the pan.
    Fry the garlic. When the garlic is fried, add chopped onion to the pan.
  • Fry the onion until it becomes light pink.
  • When the onion turns light pink, add chopped potato to it.
  • Mix the potatoes well.
  • Then add half a teaspoon of turmeric powder.
    When the onion turns light pink, add chopped potato to it.
  • Mix turmeric powder well with potatoes.
  • After this add salt, add salt according to the amount of potato.
    After this add salt, add salt according to the amount of potato.
  • Add one spoon of coriander powder along with it, add coriander powder to the potatoes.
  • After this, cover the kadhai/ fry pan with a plate.
    After this, cover the kadhai/ fry pan with a plate.
  • Turn down the flame.
  • Place a heavy vessel on top of the plate, so that the edges do not evaporate and the potato cooks quickly.
    Place a heavy vessel on top of the plate, so that the edges do not evaporate and the potato cooks quickly.
  • Open the plate after 3 minutes.
  • Press the potato to see if the potato is cooked.
  • If the potato is not cooked then cover the plate on the pan again.
  • And cook the potatoes well.
    After this add salt, add salt according to the amount of potato.
  • When the potatoes are cooked, take out the potatoes on a separate plate.
    When the potatoes are cooked, take out the potatoes on a separate plate.
  • Put the kadhai/fry pan on the gas again.
    Put the kadhai/fry pan on the gas again.
  • Add chopped spiny gourd/ kateele parwal/ kantola to the kadhai/ fry pan.
    Add chopped spiny gourd/ kateele parwal/ kantola to the kadhai/ fry pan.
  • Add salt to the chopped spiny gourd/ kateele parwal/ kantola.
  • Mix the salt well in the chopped parwal.
  • After this, cover the sliced ​​spiny gourd/ kateele parwal/ kantola with a plate.
    After this, cover the sliced ​​spiny gourd/ kateele parwal/ kantola with a plate.
  • Turn down the flame.
  • Open the plate of kadhai/ fry pan after 3 minutes and check if the spiny gourd/ kateele parwal/ kantola is cooked.
    Open the plate of kadhai/ fry pan after 3 minutes and check if the spiny gourd/ kateele parwal/ kantola is cooked.
  • If the spiny gourd/ kateele parwal/ kantola is not cooked, cover the spiny gourd/ kateele parwal/ kantola with the plate again.
  • When the sliced ​​spiny gourd/ kateele parwal/ kantola is cooked, then put the cooked potato in the spiny gourd/ kateele parwal/ kantola.
    When the sliced ​​spiny gourd/ kateele parwal/ kantola is cooked, then put the cooked potato in the spiny gourd/ kateele parwal/ kantola.
  • Mix potatoes and spiny gourd/ kateele parwal/ kantola well.
  • After this, add half a teaspoon of red chili powder to the potato and the chopped spiny gourd/ kateele parwal/ kantola.
    After this, add half a teaspoon of red chili powder to the potato and the chopped spiny gourd/ kateele parwal/ kantola.
  • Then add half a teaspoon of dry mango powder/ Amchur powder.
    Then add half a teaspoon of dry mango powder/ Amchur powder.
  • Mix red chili powder and amchur powder well in the vegetable.
  • Fry vegetable for 2 minutes.
  • Dry potato chopped spiny gourd/ kateele parwal/ kantola recipe is ready.
    Dry potato chopped spiny gourd/ kateele parwal/ kantola recipe is ready.
  • Add chopped green coriander and serve the potato chopped spiny gourd/ kateele parwal/ kantola.

Nutrition

Serving: 100grams | Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg

Arbi(Ghuiya)/Arvi Ki Upavasa Ki Sookhi Sabji/ Colocasia Fasting Dry Recipe

Take out the fried colocasia /ghuiyaan or arbi in a plate.
Serve the fried colocasia /ghuiyaan or arbi with curd or raita and chutney.
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5 from 1 vote

Arbi(Ghuiya)/Arvi Ki Upavasa Ki Sookhi Sabji/ Colocasia Fasting Dry Recipe

All have their own ways of fasting. Some people drink only water and some eat at one time a day.
The question of what to eat or not to eat during fasting is always in mind.
One should always try that whatever we eat should be light.
Rock salt is used in fasting.
Colocasia /ghuiyaan or arbi in fasting is a very good option.
Where the colocasia /ghuiyaan or arbi are mild in food, it is also very beneficial for health.
Follow the below method step by step to make fasting colocasia /ghuiyaan or arbi dry recipe…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian, Main
Prep Time 1 minute
Cook Time 20 minutes
Total Time 21 minutes
Servings 4 people
Calories 90kcal
Cost 25 rupee

Equipment

  • Pressure Cooker
  • Kadhai / Fry Pan
  • Knife
  • Plate
  • Spatula

Ingredients

  • 400 grams Colocasia/ Ghuiyaan / Arbi
  • 2 tsp Desi Ghee / Fresh Butter
  • 1 tsp Cumin Seed / Jeera
  • 1/2 tsp Carom / Ajwain Seeds
  • 4 unit Green Chili / Hari Mirch
  • 2 tsp Coriander leaves / Dhaniya Patti
  • as per taste Fasting Salt / Sendha Namak / Rock Salt

Instructions

  • Take 400 grams of colocasia /ghuiyaan or arbi to make colocasia /ghuiyaan or arbi recipe.
  • Wash and put the knives in the pressure cooker.
  • Pour water into the cooker, the water level should be half an inch higher than the level of the colocasia /ghuiyaan or arbi.
    Take Arabic first. Put the arbi in the cooker and add water. Close the cooker's lid and put it on the gas. Allow a whistle in the cooker. If the Arabic is too stiff then apply two whistles.
  • Close the cooker's lid and put it on the gas.
  • Turn the flame on high.
  • When 2 whistles come in the cooker, turn off the gas.
  • If the colocasia /ghuiyaan or arbi are very tight, allow one more whistle.
  • When the pressure of the cooker drops. Then open the lid and pour cold water.
    When the pressure in the cooker comes out, remove the peel of the Arabic.
  • Peel the colocasia /ghuiyaan or arbi and cut it into rounds.
    Peel the colocasia /ghuiyaan or arbi and cut it into rounds.