Khad ki sabzi / Root vegetables curry

I found this interesting recipe in TV presented by Aditya Bal and decided to give it a try. The main ingredients for this sabzi (dry curry) are root vegetables. The ingredients and the steps are so simple but it tastes really good. Important point to be taken care while making this dish is to use a thick iron pan instead of a light weight cooking pan. Not only does it end up tasting better but the overall cooking time will also reduce if you use an iron pan. The dish gels well with both rice as well as rotis/ phulka.

Total time taken: 40 mins

Ingredients:

• Root vegetables
• Potatoes - 2
• Yam
• Carrots - 1 or 2
• Onions - 2
• Green chilies - 3
• Lemon - 1
• Garlic cloves - 7-8
• Coriander seeds - 2 spoons
• Cumin seeds/ Jeera - 2 spoons
• Masala
• Red chilly powder - 1 spoon
• Turmeric powder - 1 spoon
• Asafoetida / Hing - a pinch
• Salt
• Ghee / Butter - 5-6 spoons
• Coriander leaves (to garnish)

Preparation:

• Cut all the root vegetables into big chunks and keep aside.

• Take a heavy iron pan and heat it. Add 5-6 spoons of ghee. Once ghee melts, add cumin seeds, coriander seeds and wait till they crackle.
• Add chopped green chilies, whole garlic cloves and stir well.

• Add asafoetida, turmeric powder, red chilly powder and stir well for 1 min.
• Add the chopped vegetables, salt and stir well for 4-5 mins in high flame.

• Close with a lid and cook for another 20 mins in low flame till the vegetables become soft. Keep stirring the vegetables to avoid them from getting burnt. Switch off when the vegetables are cooked.
• Squeeze lemon juice and mix well.
• Garnish with coriander leaves.

The dish is so easy to prepare and it has a very nice aroma because of ghee. Also this is a very good way to include yam in our diet. So try it out and let me know if you liked it.