Thursday, March 19, 2009
Spinach cauliflower (Palak Gobi sabji)
In this season we can get lots of fresh vegetables like cauliflower, spinach, carrot which has high nutritional value. When we include a mixed veg item in our daily meal, then we can have a complete balanced diet that includes essential vitamins and minerals in our body. Spinach cauliflower sabji is mix veg which my mother used to make regularly in our child days and I still like it very much. It is cooked in bengali style using mustard oil. It is one of the healthiest dish in our regular diet as it doesn't require any spices and very less oil.
1 Cauliflower (Cut in to medium size pieces)
200 gms Spinach (chopped)
2 carrot (cut into medium size pieces)
1 brinjal (cut into medium size pieces)
1 potato (cut into medium size pieces)
1 tsp. Kalaunji (kala jeera or black cumin)
2 whole red chili
2 green chili (slitted)
2 tsp. turmeric powder
1 bunch coriander leaver (chopped)
1. Wash and cut all the vegetables. Drain water and keep aside.
2.Heat 2 tbsp. of Mustard oil in a pan. Add red chili and kalaunji. when chili turned black add all the vegetables. Saute for sometime in high flame. Now add turmeric powder, salt and slitted green chili. Stir continuously for about 5 minutes in high flame. Now reduce the flame, cover it and let it cook for about 8 to 10 minutes.
3. when the vegetable becomes soft, add 1 tsp sugar and stir again in high flame so the excess water gets evaporated . Now add chopped coriander leaves. Cover it again. turn off the flame and garnish with coriander leaves.