Cook Time: 15 mins
Servings: 2 Serving
Category: Sabzi / Curry
| Ingredients | Quantity |
|---|---|
| Badi / Mangodi | ½ cup |
| Water | ½ cup |
| Oil | 3 tsp |
| Mustard Seeds / Rai | ¼ tsp |
| Asafetida / Hing | ¼ tsp |
| Red Chilli Powder / Lal Mirchi | ¼ tsp |
| Turmeric Powder / Haldi | ¼ tsp |
| Coriander Powder / Dhaniya | ¼ tsp |
| Salt | ¼ tsp |
| Garam Masala | ¼ tsp |
| Peanut Powder / Groundnut / Mungfali | 2 tsp |
| # | Cooking Rajasthani Badi Ki Sabzi | Step by Step |
|---|---|
| 1 | In a cooking pan, add 3 tsp of Oil and allow it to heat nicely. |
| 2 | Then add ¼ tsp of Mustard Seeds (Rai), ¼ tsp of Asafetida (Hing), ½ cup of Badi (Mangodi) and roast for 2 to 3 Min or until color changes. |
| 3 | Now add ¼ tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder (Haldi), ¼ tsp of Coriander Powder, ¼ tsp of Garam Masala and mix well. |
| 4 | Then add ¼ tsp of Salt, ½ cup of Water, 2 tsp of Peanut Powder and give a nice mix. |
| 5 | Cover the lid and simmer on low flame for 10 Min or until Badi gets soften. |
| 6 | Dry Badi Sabzi is now ready to serve with Chapati. |
As we all know, a picture is worth a thousand words. Any recipe can be easily understood even with just a single image. Along with the steps above, you can also follow the pictorial representation given below. These are the major 9 steps while cooking Dry Badi Sabzi and will help you to see whether your dish is coming as exactly or closer to the recipe given. Follow these well and enjoy your cooking. Happy Cooking!
Useful Tips
– Add Salt very little as Badi contains Salt in it.
